ShareThis Meet Your Instructors CIA instructors totally get your passion for all things cooking, baking, and entertaining—because they share it! Get to know a few of the friendly instructors who may just be heading up your next class. Learn more about these and other CIA chef-instructors > Chef Mike Garnero My fridge always has...Tuna salad and romaine lettuce. It’s so easy and convenient to spread the salad on the leaves with some hot sauce for a quick version of ssäm [a bite-size Korean wrap]. And, of course, beer, a bottle or two of Champagne, and salsa. I knew I wanted to be a chef when...While going to high school in Alaska, I met a sous chef from a cruise ship who walked into the restaurant where I was working. The next day, he offered our entire kitchen staff a tour of the ship, and I was so impressed that I actively began pursuing a culinary career. The saying I’m known for in the kitchen is...“Let’s get crackin” and “Focus on the quality, not the quantity.” Wine Instructor Traci Dutton My fridge always has...California sparkling wine (like Mumm Brut Prestige), Chilean Sauvignon Blanc or liter bottles of Grüner Veltliner, and a bottle of dry rosé, usually French, something from Provence when I can get it. Also, bottles of Trumer Pils (a great beer from Berkeley) and a bottle of Bailey’s Irish Cream for my husband’s occasional cravings. The wine gadget I can’t live without is...The stemless wine glass! I don’t necessarily like them for fine dining, but they fit in my small kitchen cabinets and my cats can’t knock them over. The saying I’m known for in the classroom is...“You can’t come all the way to Napa Valley without having some Cabernet Sauvignon.” I enjoy teaching enthusiasts because...Their primary agenda is to have more pleasure in their life. I can get behind that. Chef Hinnerk von Bargen The kitchen gadget I can’t live without is...If I have to choose between must-haves and wants, I will choose pots and pans and my knives and decent cutting boards. Otherwise, I love my small portable cast iron grill for the perfect kebab or burger, and for a cream soup or smoothie, I don’t want to be without my Vitamix blender. For homemade burgers, I love to grind my own meat, which makes a grinding attachment for my stand mixer an essential tool. The saying I’m known for in the classroom is...Many of my students enjoy imitating my call for a demo, but that might also be a matter of my accent. I enjoy teaching enthusiasts because...Every participant is highly motivated and eager to learn new things. I am always looking forward to welcoming them back to new classes.