Kendra Lee Thatcher

“I believe food is medicine, and that preparing it for others to enjoy is a gift.”

Kendra Lee Thatcher has been cooking, researching, and writing about food for more than 25 years. Kendra’s love for food began in her grandmother's garden and kitchen. In addition to sharing her expertise as a chef and content producer for Prairie Street, Kendra has been a production manager and culinary producer for the Food Network, the Cooking Channel, and for world-renowned chef Rocco Dispirito.

For five years, Kendra worked alongside Ian Knauer and Shelley Wiseman — founders of The Farm Cooking School, and former heads of the Gourmet Magazine Test Kitchen. As creative director, she developed and produced The Farm Cooking School: The Podcast, Gourmet Weekend with Ruth Reichl, and gastro-tours to southern Baja and Thailand.

Kendra is an active member of Les Dames d'Escoffier International, where she serves as editor of their Quarterly magazine. She is also a dietetic technician registered with the Academy of Nutrition and Dietetics. Her recipes are heavily influenced by her travels and cultural research. When not globetrotting or cooking, she can be found concocting nutritious teas using fresh herbs and flowers from her garden, or surfing at the Jersey shore.

Randy Waidner

As our very first resident expert, award-winning chef culinary educator, Randy Waidner played an integral role in launching our initial kosher recipes, artisan product offerings, and video tutorials. Chef Randy’s passion for cooking began when he was just a kid and he’s since devoted his life to honing his craft.

For 10 years, Randy served as executive chef with Gibsons Restaurant Group — Chicago’s preeminent steakhouse — where he managed over 30 chefs and 1200 staff, and was pivotal in the development and successful opening of several restaurants. He also pioneered their G125 angus program, which (in partnership with the USDA) set a new standard for guaranteeing excellence in beef quality and eating experience.

At Weber Grill Restaurant, Chef Randy mastered and taught private client demos on grilling, smoking, and barbecuing over live fire. For 15 years, he competed and was a certified KCBS (Kansas City Barbeque Society) judge. His recipes are published in Weber Grill cookbooks.

Chef Randy has made special TV appearances for both Gibson and Weber on The Food Network and other prominent media outlets. For the American Culinary Federation, he was a Certification Judge, a Certified Executive Chef, and earned the prestigious Chef of the Year award. Equally passionate about sharing his knowledge, Chef Randy instructs at a Chicago-based culinary school. Chef Randy’s tutorials remain a must-see for our community.

Erica Wides

Erica Wides is a chef, culinary educator, food writer, industry consultant and food media host with over 25 years of experience. She worked in many top NYC restaurants including Savoy, Arcadia and The China Grill, and was executive sous chef at Quisisana resort in Maine. She then pivoted to teaching and was a senior instructor at The Institute of Culinary Education for 15 years, and is now lead instructor at Home Cooking New York.

She was also one of the original show hosts and creators at Heritage Radio Network, where she wrote, produced and hosted 300 episodes of her shows Why We Cook, and Let's Get Real.

She is now creator, producer and host of her webseries, Funny People Making Food, on YouTube, a food and comedy mashup co-starring well-known comedians.

Erica believes that THE most important life skill is the ability to cook for yourself and feed yourself well, and loves nothing more than teaching people the fundamentals of good cooking and how to find and eat the best you can.

When she's not cooking, you'll find her hiking, tending to her bees, teaching aqua fitness and attempting to grow vegetables.

Chef D. Arthur

“I had to follow my passion. I ultimately stepped out on faith and I’m very proud of the results.”

Chef D. Arthur is a Memphis native who has always possessed a deep love for food and culinary arts. He has catered events all over the country, serving high profile executives, political leaders, NBA players, and entertainers. Most notably, Chef D. competed on The Food Network’s hit series, Chopped. He has also been featured in Essence, Rolling Stone, The Commercial Appeal, The Daily Memphian, Edible Memphis, Soul Society, Voyage ATL, among other publications and podcasts.

Chef D. attended the University of Memphis and the International Culinary School at the Art Institute in Atlanta before going on to earn his master’s degree in Higher Education from Louisiana State University. With minimal experience and training, he made a conscious decision to honor his true calling to become a chef. In 2021, he was honored by his alma mater in The University of Memphis Magazine for his journey as a culinary artist.

Inspired by the cooks in his family, his chef community, and an innate love of food Chef D. founded D.Arthur's Catering, where he specializes in putting a unique twist on some of your favorite comfort food. Among others, his signature dishes include collard green egg rolls, chicken lasagna cupcakes, oxtail empanadas, curry lobster and pan fried grit cakes.

Chef Yossel Backman

Chef Yossel Backman is an acclaimed chef and the founder of YB Experience, a luxury private chef service that is renowned for its exceptional kosher cuisine. With over eight years of culinary expertise, Chef Yossel has worked in some of the most prestigious kitchens across the globe, including New York’s infamous Reserve Cut Modern Steakhouse and various international Michelin starred restaurants.

Throughout his illustrious career, Chef Yossel has made a name for himself as a true innovator in the field of kosher cuisine. His imaginative approach to cooking has earned him widespread recognition and has made him a sought-after chef for high-profile events and occasions.

With an unwavering commitment to excellence and an unparalleled attention to detail, Chef Yossel has built a reputation as one of the most skilled and creative chefs in the kosher food scene. From crafting sumptuous shabbat and holiday meals to preparing elaborate multi course tasting menus with perfectly paired wines, Chef Yossel's culinary creations are a celebration of the senses.