Lilian Anderson

Food has always been my passion. Already in  high school, I  knew that my professional path would somehow involve the preparation and enjoyment of flavorful and wholesome food. This path has included a B.A. in Hotel, Restaurant and Institutional Management from Michigan State University and an M.S. in Nutrition and Food Science from Wayne State University. My professional endeavors have included leading cooking classes at both the University of Michigan and at St. Joseph Mercy Hospital, serving as a Personal Chef, becoming a Registered Dietitian, working in the kitchens of both Zingerman's and Whole Foods locally as well as fine establishments in Washington, D.C, and most recently, offering cooking classes for children out of my home.

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In March 2016, this led me to launch Sprouting Chefs, LLC, as my greatest passion lies in passing on my culinary skills to the next generation. Through hands-on cooking classes, children will learn about cooking techniques, food and kitchen safety, nutrition, ethnic cuisines, and about new foods & ingredients. Most of all, I hope to pass on the JOY of cooking.  Through the Project Grow garden plot conveniently located just across the street, children will also be exposed to organic gardening and the garden-to-table philosophy that I am very passionate about. Together, we will learn about and grow our own fresh herbs and vegetables, to be included in our many tasty seasonal dishes created in the kitchen.  
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Can't wait to meet and cook with some of my Sprouting Chefs!

Beginning in April 2018, Sprouting Chefs welcomes two new and very talented Culinary Instructors.  Welcome to Sheree Thibault, Culinary Professional & Master Gardner (on the left) and to Mary Balog, Registered Dietitian and Schoolcraft Culinary College Graduate (on the right).  

Sheree Thibault

Growing up in a large Italian family, I was inspired at an early age to appreciate the love and care that go into preparing fresh and flavorful meals. I’ve continued on this food journey – receiving a B.A. in Business from Eastern Michigan University and training through Schoolcraft College and the American Personal and Private Chef Association.  This foundation lead me to create Dining@Home – A Personal Chef Service in 2001.  In 2013, I joined the culinary team for MHealthy/U of M as a Health Educator, teaching healthy cooking classes to employees, students and residents of the surrounding communities.  I am also a Master Gardener and look forward to working with your children to bring the Project Grow Garden to life!

Mary Balog

I’m a Registered Dietitian with a wide appreciation for food! I earned a Bachelor’s degree in Dietetics from Michigan State University and a Culinary Arts degree from Schoolcraft College. I have held a variety of roles, as a clinical oncology dietitian at University of Michigan hospital, a local food advocate at a mission-based farmer’s market, Argus Farm Stop, and as an assistant pastry chef at Schoolcraft College. This journey has given me insight into the perspective of food through the eyes of clinicians, chefs, and farmers. I’m eager to pull from these various experiences to encourage all “sprouting chefs” to explore beyond the plate and to inspire appreciation for all parts of our food system. By empowering students to be curious in the kitchen, I hope to facilitate positive relationships with food that will contribute to their health and happiness throughout life!