ABOUT CHEF JO DYCK (OWNER)
Chef Jo developed her love of cooking while in college earning her Bachelor's Degree in Education. A native of Toronto Canada, she moved to Cincinnati in 1994 with her family. While in Toronto, she worked with a private events caterer and enjoyed continuing her education in the Culinary Arts at the Brown School of Cooking, Seneca College, Humber College, and Rouxbe Culinary School . Most recently Chef Jo enjoyed some training at The Culinary Institute of America, New York.
Always an entrepreneur, Jo owned and operated “Gatherings” a private party catering service and also held small hands-on- cooking classes. After moving to the USA and taking time off to raise her three children, Jo returned to her love of cooking and opened home-based Cocojo’s Handmade Truffles. Chef Jo worked as a Teaching Chef at The Learning Kitchen in West Chester, Ohio, where once again she enjoyed the hands on model of teaching cooking.
After entering the “empty nest” part of their lives Jo & her husband Stan chose the beautiful City of Oakwood in which to take up residence. Here Jo established The Little City Cooking School in 2014.
ABOUT CHEF GREG COMER
Chef Greg is a 2014 Sinclair Community College Culinary Graduate. He is a native of Dayton, Ohio. He has been with The Little City Cooking School since it opened in 2014 Chef Greg. Has 15 plus years of food service experience and has a wide culinary knowledge base. Chef Greg teaches many of our Event Classes as well as our Junior Master Chef Classes.
ABOUT CHEF JOE FISH
Chef Joe Fish has more than 25 years experience in the food service industry as well as two degrees. He earned his bachelors in Food Science & Nutrition from Kent State University and went on to graduate with Honors from the main campus of The Culinary Institute of America (CIA), Hyde Park, New York. Currently, Joe is the Executive Chef at The Dayton Racquet Club in addition to operating The Chef Case. Chef Joe traveled extensively throughout Europe visiting 17 countries and participating in Guest Chef work in Paris, Amsterdam, Berlin and Munich. Joe also lived and worked in Manhattan, New York for 12 years including time spent under the direction of Chef Alfred Portale at the famous Gotham Bar and Grill.
Chef Joe teaches our Master Chef Certificate Programs.
About Chef Janet
Chef Janet was raised on a farm where she developed the love for cooking from scratch. She was awarded many ribbons at both School Fairs and County Fairs for her cooking and baking. Janet teaches both regular cooking and gluten free cooking. Janet has 2 gluten free cookbooks out and is currently working on a third. She appears on TV from time to time showing her skills on Living Dayton. Janet is also a sub in the cafeteria in the Milton-Union School System. She and her husband Jim who also helps out as her sous chef , have three adorable Grandsons, and Chef Janet loves to have them in the kitchen with her as much as they love being there.
ABOUT CHEF GERRIE
Chef Gerrie is a proud graduate of The Culinary Institute of America in Hyde Park, New York and holds a Bachelor’s of Science degree in Hotel and Restaurant Management from The Conrad Hilton College of The University of Houston, Texas. ● Senior Culinary Instructor for The International Culinary School at The Art Institute in Cincinnati, Ohio. ● IACP & ACF member ● Executive Chef, Culinary Consultant & Event Planner for Culinary Consultants in Dayton, Ohio. ● Executive Chef and Hospitality Management Executive for The David Ponitz Conference Center and NCR Corporation. Chef with The Four Seasons’ Hotels. Chef Gerrie is a culinary expert, “seasoned” teacher, and hilarious kitchen adventurer. Leave your i
About Chef Grace
about Chef Grace
"I fell in love with food in my 20's. I am a self taught home chef who through trial, error, research and constant cooking, I taught myself how to cook amazing food. I also took a course at Sinclair Community College on how to serve safe food. Food is an art and a science. If you learn the process of how to use good ingredients and cooking techniques then you can move into the art of food and making it your own. Food is how I express myself. I love to have people into my home, to cook them food the likes of which they have never experienced and having thoroughly enjoyed themselves I now love to teach at The Little City Cooking school. It is a joy to show others how to make successful dishes and know they have learned the skills to make those recipes at home. The skills I am able to show during a class set others up for triumph in the kitchen.