Gwyn is the chef and founder of No Thyme to Cook, Southern Maryland’s premier cooking studio teaching students of all ages the love of food. Gwyn’s emphasis is on using locally-sourced ingredients to create delicious, yet simple dishes. A graduate of the Baltimore International Culinary College and a member of the International Association of Cooking Professionals, Gwyn has been cooking and writing about food for more than 25 years.
A self-taught cook, Elisabeth vividly remembers poking through her mother's spice cabinet for all things that were "good on chicken." She reads cookbooks like novels, views recipes as research material and is proud to say that her family never eats the same recipe twice! Traveling with her husband throughout his career in the Navy expanded her palate and compelled her to begin her own successful personal chef service. Now a part of the No Thyme to Cook team, she shares her passion for food with all of our students.
Chef Jenni is a DC native. She graduated from Le Cordon Bleu in LA specializing in international cuisine. She spent years cooking in restaurants and was a private chef at USC before coming to Solomons Island to join our team.
Bonnie joined No Thyme To Cook in 2016 as she transitioned off active duty as a Naval Helicopter Aviator. She loved our ethos and wanted her next job to center around bringing people together over great food. In 2017, Bonnie attended the Ballymaloe Cookery School in County Cork Ireland. Baking is her guilty pleasure, and she finds kneading dough therapeutic.
Kim has been a lead instructor at No Thyme to Cook since the spring of 2016. She is currently completing her degree from Auguste Escoffier, School of Culinary Arts and holds a Master’s Degree from the Johns Hopkins University, Carey Business School. Kim enjoys traveling and experiencing authentic regional cuisines from fresh Italian pasta and artisanal brick oven pizza to learning to make paella at the Barcelona Cooking School.