OUR FACULTY FAMILY
Our Teacher Team
In addition to our extraordinary Culinary Director, Chef Tom Coughlan, our little team has expanded to include an incredible collection of dedicated and passionate culinary instructors, each bringing their own expertise and skills to their respective teaching styles. Read more about each of our fabulous faculty members, below:
Anna J Fitting is a pastry chef who has crafted desserts across New York City for over a decade, working for chefs such as Scott Conant, Andrew Carmellini and David Burke. Most recently she headed the pastry department at the Crosby Street Hotel, where she worked to incorporate more plant based, gluten free and mindfully selected items onto the dessert and afternoon tea menus. Aiming to gear her career more towards interactive experiences and expand beyond the restaurant kitchen, she is currently hosting private events and dinner series centered around environmental sustainability, and is very excited to be able to teach classes at Cook Space.
Lily Chin is a food fairy who makes deliciousness in cooking schools, private homes and coffee shops. She loves to connect with people over food and conversations. Her favorites include discourses in social, political and economic implications of food.
Raised in a restaurant family with roots in Malaysian cuisine, her interest in food and nutrition blossomed at a young age. She took her passion into a Food Studies program at NYU. From there, she dabbled in food photography, journalism, service and now teaching.
She has worked with Genius Kitchen, Aramark, the Culinistas and Haven's Kitchen. Outside of the kitchen, Lily makes mugs, bowls and figurines at her local pottery studio.
Stephanie Wright is a Brooklyn-based Ayurvedic chef and founder of the Wright Methods who believes that making conscious changes to your daily practices and diet can bring you back into balance with your physical, mental and spiritual needs. Stephanie was trained at Bhagavat Life, the first Ayurvedic culinary training program in North America, where she learned the principles of Shaka Vansiya Ayurveda under Divya Alter, author of What to Eat for How You Feel: The New Ayurvedic Kitchen. She now shares her knowledge of Ayurveda with companies such as Local Roots, Ambrosia Elixirs and Anima Mundi through her work as a recipe developer, culinary instructor and menu consultant.