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The Culinary Guild of New England (CGNE) CGNE
Please note that we are now using email to communicate,
2009-2010 CGNE Board Members
Carrie was born in New England and raised in the south, but considers Boston her home. A graduate of Le Cordon Bleu in Portland, Oregon, Carrie has always had a passion for all things culinary. Carrie works as a corporate event planner for Bakers’ Best. The three ingredients Carrie cannot live without are olive oil, garlic, and grainy mustard. Her favorite comfort food is vanilla cupcakes. Carrie is inspired by brightly colored, seasonal fruits and vegetables as well as cooking for her family and friends.
Guida has spent the last 30 years of her life as a professional chef. Throughout her career, she spent 18 years as the corporate chef for Legal Sea Foods. Her career and passion for food has brought her around the world on many culinary adventures. In her personal and professional cooking, Guida cannot live without olive oil, garlic, bread and cheese. Her ultimate comfort food is cheese and fruit. Guida finds inspiration in her roots. She is truly inspired by her mother, grandmother and her birthplace, a cluster of islands off Portugal called Acores.
A Long Island, New York native, Cindy has always enjoyed cooking for others. A certified public accountant with over 25 years of experience in the financial services field, Cindy currently runs her own personal financial planning practice. She spends most of her free time learning about new recipes and taking cooking classes. The three ingredients she cannot live without are extra virgin olive oil, garlic and marshmallow fluff. Escarole soup is her ultimate comfort food. Cindy’s love of cooking comes from her Italian background and the memories of learning alongside her mother and grandmothers. They inspired her love of feeding people and carrying on the tradition of family gatherings
Jennifer is currently a freelance food writer, working for publications such as the Christian Science Monitor, The Boston Globe and Eating Well Magazine. Formerly, she worked as a food editor at the Christian Science Monitor for fourteen years. A mother of three and culinary entrepreneur, Jennifer has created photo and recipe cards inspired by her trips to France and visits to local farmer’s markets. The three ingredients she can’t live without are garlic, extra virgin olive oil and lemons. Her favorite comfort food is the ever so versatile risotto; as she likes to make it with whatever ingredients she has on hand. Jennifer is inspired by people like Alice Waters and her French mother-in-law who cook fabulous, simple meals with the fresh, local ingredients.
Cathy was introduced to the culinary world in the 1960’s, where she grew up learning to cook in a “meat and potato” household. Passionate about the tools used to create a meal, Cathy has spent her career in sales and consulting to the gourmet housewares and food service industry. The three ingredients she can’t live without are olive oil, basil and almonds. Cathy finds comfort in a freshly baked loaf of bread and finds inspiration in her own vegetable garden as well as the local farmers market.
Louis makes his career as a professional product and food demonstrator. A graduate of LaVarrene Cooking School in Paris France, Louis is also the chef and co-host of the television and radio show, “Fooding Around New England. ” Louis loves sharing every food experience with interested foodies. The three ingredients he can’t live without are Sonoma Farms lemon oil, Thai basil, and garlic. Louis’ favorite comfort food is Porcini mushroom risotto with grilled asparagus and shrimp. His mother, French cooking instructor and cookbook author, Denise Schorr is the woman who inspires him the most.
After years working in Sales and Marketing, and raising three children, Ronni took her love of healthy eating and an active lifestyle and became a personal trainer. Her love of food, however, is not something new. She has been a food enthusiast since childhood, hosting her first dinner party at age 17. She loves to make people happy with her cooking, a firm believer that food is love. The three ingredients that Ronni cannot live without are olive oil, garlic and cheese. A true New Yorker, Ronni finds comfort in a warm, toasted bagel with melted cheese. She is inspired by food that is green, clean and lean.
Jen grew up on her family farm in Concord, Massachusetts. After college and realizing her love of food, she gained experience working in the food business in Rhode Island and Boston. Jen is currently back at her farm, working as a baker in the farm kitchen. The three ingredients she can’t live without are limes, olive oil and local tomatoes. Jen’s favorite comfort food is bread and cheese, and she is inspired by seasonal ingredients and the beauty of her farm.
Maryanne began her cooking career in a gourmet takeout shop called Piquenique. With her freshly honed cooking skills, Maryanne began catering parties, which eventually led her to become a corporate chef for a computer startup firm, and later, a personal chef. For the past ten years, Maryanne worked for Zagat Restaurant Survey as the coordinator for the Boston book. Maryanne loves to share her passion for food by teaching cooking classes in the Greater Boston area. The three ingredients that she cannot live without are extra virgin olive oil, organic lemons and sea salt. Her all time favorite comfort food is a warm apple dumpling in cinnamon syrup served with cold heavy cream. Maryanne is inspired by local farmers, who work hard to provide the essentials for healthy cooking.
Lee loves to share the love of food and cooking with her family, as they all enjoy creating meals, spending time around the dinner table, and even cleaning up together. While her entire family thrives on a fine meal, they all began with a culinary regimen including liver on Thursdays and baked spaghetti with cheddar cheese and bacon on Sundays. In the 1960's, their mother visited California and discovered purple lettuce, homemade soups and breads! The rest is history - a family hooked on cooking. The ingredients that Lee cannot live without are arugula, olive oil and espresso. Her all time favorite comfort food is warm peach pie made from the backyard's peach tree, fragrant and full of sunlight and childhood memories.
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Carrie Richards - President 
Guida Ponte - Vice President
Cynthia Delia Coddington - Treasurer
Jennifer Wolcott - Recording Secretary
Cathy Barry - Membership
Louis Schorr - Corporate Membership
Ronni Hass - Program Co-Chair
Jen Verrill - Program Co-Chair
Maryanne Muller - Culinary & Community Liason
Leslie Van Kirk - Web