Rick Rodgersis a renowned cooking instructor and radio and television guest chef who has written dozens of books on a wide variety of cooking subjects, including his best-selling 101 series, and the IACP Cookbook Award nomineesKaffeehausandThe Carefree Cook.Rodgers also wrote the text for Williams-SonomaEssentials of Roastingand is the author of Chicken and America in the Williams-Sonoma Collection series.
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As general manager, JOHN PENCE oversees the operation of Caprialrsquo;s Bistro and, along with Caprial, runs the cooking school next door. John is a graduate of the Culinary Institute of America. CAPRIAL PENCE is the chef and co-owner of Caprialrsquo;s Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation-the first female recipient of this prestigious award.
