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TALENT

Gaynor Grant, Director

gaynorGaynor started her culinary training in 1973 when she majored in “Hotel and Catering” at Portsmouth University in the UK. However, it wasn’t until arriving in the USA in 1981 that she started to hit her stride. She enrolled in the professional program at the famed “Peter Kumps New York Cooking School”, now called the “International Culinary” on Food TV. At the time, Peter Kumps School was viewed as one of the most prestigious cooking academies in the USA. Peter Kump himself was well known as the prodigy of James Beard. On graduating the program, Peter, who was impressed with Gaynor’s cooking ability and infectious energy, invited her to become a teacher at his school. Within a matter of years, Gaynor had become the director of the school and became indispensable in running the operation and assisting Peter in the set up of the “James Beard Foundation”. During this time Gaynor also developed and tested recipes for numerous cookbooks, as well as catering a number of prestigious events in the New York Area.

In 1987 after the birth of Andrew, Gaynor’s first child, she decided that the long hours and commuting to New York City were no longer feasible. In order to “keep her”, Peter offered Gaynor the rights to the Peter Kump name and asked her to set up a school near her home in New Jersey. The New Jersey satellite was the first for Peter Kumps School and Gaynor owned and operated it successfully as the center for Culinary Education and gourmet catering in Northern New Jersey until she moved to Sewickley in 1994

On arriving in Sewickley, Gaynor set about establishing a Peter Kumps satellite in Pittsburgh. Unfortunately, Peters untimely death, coupled with new ownership of the New York school, lead to the renaming of the operation. Gaynor has continued both teaching, and selective catering, utilizing various local commercial kitchens. The hallmark of her catering is exquisitely fine food with an absolute attention to detail.

Gaynor has been a member of the International Association of Cooking Professionals since 1981 and has taken courses with celebrity chefs throughout Europe. She has catered for aristocracy, pop stars, movie moguls, captains of Wall Street, TV personalities, authors, professional sportspeople, and many others. She lives in Sewickley with her husband, Dan and her three children, Andy, Alex, Megan and Dougall the Skye terrier.

Regards, 
Gaynor

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Jerry Metallo

jerryJerry has an extensive background in wines from all over the world and a particular expertise in Italian wines. He has worked as a sommelier for a number of clients and has conceived, organized and hosted many wine tasting and wine pairing events. He is currently employed as the Tasting room manager were he develops and maintains relationships with the Western Pennsylvania Restaurateurs. He also trains other employees on proper tasting techniques and develops the wine pairings each day for the chef.

Andrew Alvarez

Andrews PictureAndrew was born in Singapore and grew up in Sewickley. He is an Alumni of   Quaker Valley High school and went to IUP Academy of Culinary Arts where he attaining an Associates Degree in Culinary Arts. His first position was at the Peabody Hotel in Orlando Florida (1 of 2 4-star/4-diamond hotels in Orlando.After 2 1/2 years, he moved back to his home town Sewickley and pursued his career at the Omni William Penn Hotel (4-star hotel) in downtown Pittsburgh working in the Terrace Restaurant, which has won best restaurant in Pittsburgh in Pittsburgh magazine the last 3 years. At the same time along with teaching at the cooking school, he is a food consultant and physical culture trainer at MÜV Integrated Fitness where he hopes to break grounds in the food, fitness, and nutrition scene in Pittsburgh. 

 

Samanthas PictrureSam joins from the Art Institute where she studied. She is an experienced baker and pastry chef and enjoys working with breads, chocolates, confections, plated desserts,ans is highly skilled at decorating cakes and cookies with fondant, gum paste, buttercream, and royal icing. She has proved to be a very capable instructor here at the school and brings many new and refreshing ideas to our pastry program