Mary Fabrikant, Founder and Executive Chef
Mary Fabrikant is the owner and executive chef of Canteen Catering and the founder of Culinary Coaching. She is the recipient of Johnson & Wales University’s 2009 Alumni Success Award and has been featured in numerous newspaper articles on kosher cuisine. She believes that the ritual of drawing together the people you love for celebration and fine food is the very stuff life is made of.
Pie or cake? Definitely pie.
Favorite herb? Cilantro.
Strangest thing I’ve eaten? Lamb testicles. Look it up, they’re kosher.
Jennifer Schulte, Catering Manager
A native of Michigan, Jennifer attended Johnson & Wales University in Denver, where she earned her Associates degree in Culinary Arts, followed by a B.S. in Food Service Management.
Favorite food memory? Baking dozens of specialty Christmas cookies with Mom.
Go-to weekend dinner? Pan-seared tilapia, toasted pine nut couscous and spinach salad.
Latest drink discovery? Zen Press: Hendrick’s gin, lemongrass syrup, cucumber, Sprite and seltzer.
Michael Anderson, Kitchen and Catering Staff
Originally from southwestern Colorado, Michael has earned his Culinary Arts degree from Johnson & Wales University in Denver, and is studying now for his B.S. in Nutrition.
Favorite breakfast food? Cap’n Crunch.
Top food destination? Italy.
One more question? One more answer… we don’t want to use the lobster bisque answer, do we?
James Montoya, Kitchen Staff
Long before working and training under some of the Southwest’s most talented chefs, James was raised on the intense and varied flavors native to his hometown of Albuquerque. At Canteen, James’ love of New Mexican food is combined with his training in classical cuisines.