Mary Elizabeth Roarke has a Bachelors of Science degree in nursing, and has worked in the field for over 30 years. In 2008, she earned a certificate in Pastry and Baking Arts. Currently she works in pharmaceutical clinical research and prepares all the baked goods for NR Catering on Long Island, where she lives with her husband.
Mary Elizabeth’s published work can be found in Potluck Wisdom for the Pharmaceutical Professional and Country Comfort: Harvest, Country Comfort: Holidays, Country Comfort: Slow-Cooker Favorites, Country Comfort: Summer Favorites, and Country Comfort: Casserole Cooking.
Her philosophy is that sharing recipes creates lasting memories!
Chef Nicole Roarke is an honors graduate of the French Culinary Institute in New York. While earning her Bachelor’s degree in Psychology at the State University of New York at Stony Brook, Nicole began her career in restaurants in 1997. She honed her cooking skills in many restaurants including the Bon Appetite favorite The Linkery, Loews Coronado Bay Resort in San Diego, CA, the Aviles at the Hilton Historic Bay Front in St. Augustine, FL, Trattoria Aroma in Buffalo, NY, and Jean Georges’ Spice Market in New York, NY. Nicole participated in such events as the 2005 Chaine de la Rotisseur and the 2006 Taste of St. Augustine. Nicole worked as the exclusive caterer of the Frank Lloyd Wright Davidson House in Buffalo and as an Executive Chef in Long Beach, NY where she resides today. Along with her mother, Nicole established NR Catering in 2010, specializing in off-premise catering. Nicole began teaching private cooking classes in Lynbrook, NY and presently instructs at a NY accredited Culinary School in Syosset, NY.
Nicole’s published work can be found in the Chef Tip’s and Menu Planner sections of Country Comfort: Harvest, Country Comfort: Holidays, Country Comfort: Slow-Cooker Favorites, and Country Comfort: Summer Favorites.
Her philosophy is: cook with your senses and your food will come alive!