Contact

Sign up for our Email Newsletter

   Carrie Richards - President

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 Ponte - Vice President

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.

   Cynthia Delia Coddington - Treasurer

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

   Vered Tomlak - Recording Secretary

From an early aged Vered impressed friends and family with her passion for the culinary arts through her elaborate dinner parties – starting at the tender age of 13! Vered first learned of the Culinary Guild after graduating from the University of New Hampshire in 2008. Before she could join, a job opportunity whisked her off to Portland, Oregon where she discovered the wonders of the North West and the rising restaurant scene of the Rose City. In 2009 Vered accepted a job at the Sheraton Boston hotel and returned to the North East. Upon returning Vered became an active member with CGNE and has never looked back! The three ingredients Vered will never live without are olive oil, bacon, and french bread. Her favorite food is Carolina-Style Barbecued Baby Back Ribs and she is inspired by chefs who make amazing food with local ingredients.

   Ronni Hass - Marketing Chair

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 Verrill - Program Chair

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.

   Guy Crosby - Culinary & Community Liason

Following a successful thirty-year career as an executive in the agricultural and food ingredients businesses, Guy Crosby began a new career in 2005 as Science Editor for Cook's Illustrated Magazine and America's Test Kitchen. Guy has a Ph.D degree in organic chemistry from Brown University and teaches food science at Framingham State University and the Harvard School of Public Health. At home he likes to apply his knowledge of science to cooking.

Three favorite ingredients: Garlic, olive oil, salt. All-time favorite foods: Herb roasted chicken and all forms of seafood. Inspiration: Watching Julia Child on TV

   Cathy Barry - Scholarship Liaison

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.

   Lena Hanson - Communications Manager

Lena has been cooking for her family since she could reach the countertops, but it wasn't until 2011, when she left her career in financial services, that she considered food and communications to be her new life. Three ingredients she can't live without are garlic, red pepper, and fresh mozzarella. Her ultimate comfort food is blood pudding and jonnycakes. A farmer's daughter by birth, she is most inspired by her finds at local farmers markets and family-run shops and restaurants.

   Matt Sutcliffe - Web

Matt has been working to make the web a more beautiful place since 1996. He has a passion for all things culinary and loves to relax in the kitchen after a hard day of coding.

• Maryanne Muller, Immediate Past President
• Casey Beal
• Lee Van Kirk
• Andrew Krotinger
• Jennifer Wolcott