Chef/Instructor Bios

Chef Christine Wansleben

Christine is the owner/instructor of Mise En Place Cooking School. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City and has worked in such restaurants as Chanterelle and Eleven Madison Park. Before opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond.

Carol Colby
Mise En Place Sommelier

Carol is currently a wine specialist with National Distributing Company, Inc. She is a native Virginian, and has lived and worked in NYC, San Francisco, and Richmond. She is one of the top Sommeliers in Richmond, who just previously was the Wine Director at the Dining Room at the Berkeley Hotel, a four star-four diamond hotel. She is a member of the cour of Master Sommelier's Guide Level, the Society of Wine Educators, and L'Ordre Mondial des Gourmets Degustateurs.

Lynne Just
Kids In The Kitchen Program Director

Lynne Just is the owner/baker of Justs Desserts, a local dessert company, and a former elementary school teacher. Just Desserts specializes in delicious cakes and desserts that are delivered fresh to your home, office, or gathering and can be shipped to a friend or corporate client. For more information, contact Lynne at 804-833-4410 or email at eatdessertfirst@comcast.net.

Nancy Cohen

After a 20 year career in psychology working with children & families with special needs, Nancy shifted her professional interests to her other passion...cooking. Following on-the-job training stints at several local restaurants, she opened Cafe Mandolin in January of 2000, which she maintained as Chef/Owner through June 2005. Her culinary specialities at the restaurant included vegan & vegetarian items, homemade soups & desserts and always an eclectic array of fish, meat & poultry. Since closing the restaurant, Nancy has continued as a Culinary Instructor, Small Event Caterer & mentor to other women interested in starting their own food-related businesses.

Liz Kiniry

After tutoring and mentoring children for eight years, Liz set off to pursue a culinary degree at The French Culinary Institute in Manhattan, receiving their coveted Grand Diploma, with honors. While in school, she worked for Rick Moonen at his restaurant, RM, and prepared meals for Dorothy Hamilton, Founder and CEO of FCI and Host of PBS's Chef's Story. Liz learned her techniques from Jacques Pèpin and André Soltner, along with many other acclaimed chefs. Upon graduation, Liz worked in the pastry kitchens of Bobby Flay's Mesa Grill and Bolo. She then went on to write for Food Arts and Wine Spectator where she helped develop the first issue of Wine Spectator's Food Encyclopedia. After having her first child, she decided it was time to head back to < st1:place w:st="on">Richmond. While in Richmond, Liz has written an article on Virginia wines for Virginia Living magazine, acted as a pastry consultant and combined two of her passions, food and teaching.