Judges

A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, young daughter and dog.

Jill has served in the Vermont House of Representatives since 2012. She holds leadership positions as Clerk of the Democratic Caucus and Chair of the Child Poverty Council.  Currently, she works as the Vice President of Education and VT Community Affairs at Planned Parenthood of Northern New England.  She also is an Advisory Committee member of Emerge Vermont.  Krowinski's past service in the community includes: Commissioner for the Fletcher Free Library, Vice Chair of the Health Care Oversight Committee, Board Member of the Montpelier Chamber Orchestra, and as a delegate for the American Council of Young Political Leaders in the Philippines. Krowinski is a graduate of the University of Pittsburgh. She lives on Spring Street in Burlington with her partner Tim.  

Melanie, an organic dairy farmer, avid gardener, food connoisseur and mother of two, stewards a 240-acre farm with her husband in Fairfield, Vermont.  She is blessed with a passion for cooking and the opportunity to be involved in all of the steps of producing farm raised meat and the freshest vegetables and herbs. She is always experimenting in the garden and the kitchen with different varieties, flavors, cuts and recipes. 

Melissa is a food and drink writer at Seven Days. She has contributed to Cooking Light magazine and menshealth.com and holds a master's degree in journalism from the University of Oregon. 

As the Director of Cook Academy for over a year at The Essex, Vermont’s Culinary Resort and Spa, Chef Anthony oversees many aspects of the resort’s culinary offerings. This includes all private cooking classes, summer kid’s camp, corporate culinary team building, and special onsite events. Prior to his role as Director, he was the Culinary Chef Instructor and Manager for our two on-site restaurants, Junction and The Tavern. Classically trained in New York at The Culinary Institute of America, he designs his classes around Vermont’s fresh and local ingredients. Through his expertise, Chef Anthony produces beautiful and delicious food, which he uses to educate and entertain all guests and local patrons.   

Thomas is a farmer/pastry chef who spends his days feeding pigs, milking goats, baking cookies, and decorating wedding cakes. He received his formal pastry training in Philadelphia, where he and his husband Bailey gardened, kept bees, and raised chickens next to their downtown row home. When the city came to evict their illegal backyard flock in 2011, they decided to leave their urban lives behind in order to start farming full-time. Today, they own and operate Ardelia Farm & Co. in Irasburg, VT, where they raise pastured pork, poultry, dairy goats, and cut flowers. Thomas also runs a farm-based bakery, where he uses their own eggs and produce, along with other Vermont ingredients, to create custom cakes, desserts, and pastries which they sell at farmers’ markets throughout Vermont and ship nationwide. 

Mary graduated from Johnson & Wales College in 1982. She has worked as a chef in restaurants in both Vermont and Maine. Mary has been the Food Service Manager at Manchester Elementary Middle School (MEMS) for 8 years. She was born and raised in Manchester, Vermont and attended MEMS as a child. Although she took her current job so that she could spend more time with her elderly mom, who has since passed away, she has stayed because she loves cooking healthy meals, especially for the kids who need it most!

Molly is a James Beard award-winning cookbook author and cooking teacher. Her articles, recipes and tips appear in a number of publications, including Fine Cooking, Eating Well, The Wall Street Journal, Everyday with Rachel Ray, Real Simple, Bon Appétit, Saveur, and Yankee. She serves on the board of directors for The Intervale Center. Find more information at MollyStevensCooks.com.

Peggy is 10 years old. She is passionate about baking. Last summer she participated in the Food Network's Kids Baking Championships.This program was filmed at Sony Studios in Los Angeles. Peggy made it to the final three in the competition! It was an amazing experience for her. She had a lot of support from all over Vermont during the Championships and she is very grateful for that. Peggy also loves swimming and she is a member of St. Johnsbury Academy swim club. 

Michaela is the founder and biodynamic farmer at New Village Farm, an education farm in Shelburne, VT.  Amid diverse school year and summer programs for 5-18 year olds, the farm produces raw cow and goat's milk, fresh eggs, along with chicken, lamb, pork, beef and vegetables.  Growing up on a sheep farm with an extensive home garden has contributed to her love of nutrient dense and delicious food.  She is excited to taste the offerings of this year's group of dynamic and talented young chefs.