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 welcomed a very talented Culinary Instructor.  Mary Balog, Registered Dietitian and Schoolcraft Culinary College Graduate is leading individual classes and the After School Mini Culinary Series.  

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!