Pat Kasnick
Culinary Instructor
After retiring from three decades of government service Pat turned to cooking, primarily for the enjoyment of family and friends as well as his own. He enrolled in the Seattle culinary Institute's two year program where he graduated with honors. Pat selectively cooked for opportunities to use his new skills and knowledge and spent the first year after graduating offering cooking classes in the Greater Seattle area. He also spent one summer cooking for a highly regarded fishing lodge in Alaska. He most recently worked at Central Market in Poulsbo, Washington conducting cooking demonstrations at the stores newly begun culinary education kiosk.
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Daisy Nicolas
Culinary Instructor
Daisy has an extensive background in many types of business within the hospitality industry. When her career interest changed to culinary arts she enrolled in the California Culinary Academy of San Francisco. She then attended the Baking & Pastry program at Tante Marie's Cooking School. That education gave her the knowledge and encouragement to forge ahead through the industry's competitive doors. Since attending school her culinary career has spanned 12 years.
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Derrick Snyder
Culinary Instructor
Derrick has been cooking professionally for twenty years, spending the last seven in Anchorage. His last position was chef at the Bear Tooth Grill. Before that he was galley chef at the Hilton of Anchorage. He has taught classes featuring Sauté and Grill Basics, and trained cooks on various chili, soups, and sauces. He spent three years in formal training in haute cuisine under Northern Italian chef David Nelson at IL Fiasco. He has experience cooking authentic Mexican, Southwestern American, Latin, and Pacific-Rim Fusion cuisines. With each of these he adds his unique Alaskan flair.
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Sharon Barton
Culinary Instructor
Sharon has a degree in Wildlife Biology and studied for a year in Scandinavia. She previously owned and operated The Last Straw, a primitive American antique shop in Old Bowie, Maryland. She has worked in various positions for the State of Alaska, most recently as head of the Permanent Fund Dividend Division. She has loved to cook since childhood and has spent her adult life experimenting with local and ethnic gourmet preparations.
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Cathy Bobalek
Culinary Instructor
Cathy is an “old-style” cook from the Southwest, and now resides up North. She has worked for lodges throughout Alaska and received her education through the chefs of Kevin Taylor's Rouge at the Teller House in historical Central City, Colorado. Cathy earned the position of Satue’ Chef and her abilities allowed her to prepare foods for private weddings and banquets, and to provide catering services. Her mark as a chef has been her colorful salads, garnishes, wine sauces, and homemade dressings. Her tantalizing fruit and vegetable trays will give new perspective to fresh gatherings from the Last Frontier.
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Heather Scott Sincic
Culinary Instructor
After graduating in 1997 from Seattle Culinary Academy, Heather went straight to the world famous Copper River Region to start her professional cooking career. There at the hub of fine Alaskan seafood she learned how to use an Ulu and to prepare Alaskan Salmon, halibut, and caribou. Heather brings her experience and knowledge of Alaskan traditions, methods, and tastes to your fingertips here at Chez Alaska Cooking School.
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From Southeast Alaskan lands and waters to your table.
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