You might think twice before taking a pie class from this chef – she's a graduate of clown college. 

Chris Fisk is an army brat and credits her life long love of food to her early travels. After work in the corporate world she found herself in a small resort town on Washington’s Olympic Peninsula where she took up waitressing. This led to work with some inspiring chefs and ultimately she graduated from Peter Kump’s New York Cooking School (now ICE) with a Blue Ribbon diploma. Chris went on to work several “back of the house” positions in restaurants and executive dining in NYC before becoming the chef for an upper east side caterer. Other stops along the way include catering a feature film in Havana (Illinois), recipe development and testing for major food companies (she probably wrote one of the recipes in your cupboard), and work as a private chef. She is the author of SNEAKY VEGGIES, How To Get Vegetables Under the Radar and Into Your Family (Sterling, 2006, yes folks, well ahead of the "other two"). She has also written for Parenting magazine. Long before cooking school, Chris graduated from Ringling Brothers Barnum & Bailey Clown College in Venice, Florida.

In 1998, Chris began teaching and coordinating cooking classes for Williams-Sonoma where she discovered the joy of teaching. Having found herself, she founded Culinary Explorers and is happily-ever-aftering by getting all of you to cook more at home.