Class Instructors
Jill Wilcox
Owner, Jill's Table
Jill Wilcox was born and raised in London, Ontario. It was on a trip to Europe that she knew her life would revolve around food, well-prepared meals and bringing friends and family together around the table.
For over 40 years, Jill has inspired others to cook through her London Free Press recipe column, many cook books and cooking classes. Since 1999, Jill’s Table has been London’s premier specialty food and housewares store, bringing in the best products from across Canada and around the world.
In the spirit of giving back to the community, she established The Jill Wilcox Foundation in 2012. All funds raised by the foundation go to local charitable organizations that help women and children in food related initiatives.
Anthony Abdullah
Earning his Red Seal Certification by the age of 23, Chef Anthony has worked in some of London’s finest restaurants including Idelwyld Inn, David’s Bistro, The Church Key, North Moore Catering, and Abruzzi Ristorante, and also at London, England’s renowned Oxo Tower Brasserie and Restaurant.
He attended The Art Institute of Vancouver’s Hospitality and Restaurant Business Management program under a James Beard scholarship, earning a Merit Award and making both the President’s and Dean’s Lists.
Ran Ai
Ran is well-loved as the Resident Chef and cooking class coordinator here at Jill’s Table.
A graduate of Western University and Stratford Chefs School, she moved to Canada in 2002 from Beijing, China.
Rooted in Chinese cuisine but trained in Classic French, Ran has worked in numerous restaurants with many types of international cuisines including French, Italian, and Japanese.
Carmen Barquero
Carmen is a graduate of the Culinary Management Program at Fanshawe College. Her journey as a chef started at Bertoldi’s Trattoria and continued at the Black Walnut, and as a teacher at Jill’s Table and the Covent Garden Market.
She has been refining her baking skills for over 14 years and is always enthusiastic to learn new techniques from other chefs. Carmen loves being involved with the community through food events and looks forward to continuing to teach students how to bake, and have fun doing it!
Vicci Coughlin
Vicci Coughlin has owned and operated three restaurants with her husband Jon since 1977: Jon & Vicci’s Snack Bar, Fanshawe Park Road and Highbury, London, Ontario; Billy’s Deli, 113 Dundas Street, London, Ontario; the Telegraph House and Pineapple Dining Room on Main Street in Port Stanley, Ontario.
These three establishments total almost thirty years of professional pie making for Vicci.
Her class emphasizes the importance of the right ingredients, techniques, and tools to make the perfect flaky piecrust from our Canadian culture.
Emily Richards
Emily Richards is a professional home economist, freelance food writer and media spokesperson who also enjoys culinary instruction.
Author/co-author of many cookbooks including topics from Italian cuisine and glycemic index diets, she also writes for cookbooks, publications and websites that include everyday cooking and healthy eating. She shares her passion for food through trade and consumer shows, radio and television appearances.
Matt Rice
A graduate of the culinary program at Fanshawe College, Matt has worked most notably as Executive Sous Chef of The Black Trumpet and as a chef instructor at Fanshawe College. His focus is to always grow and learn as a chef with new techniques and ingredients, while sharing with his team and community alike.
He was the chef and co-owner of Old East Village Catering, aiming to bring a passion for sustainable and delicious food to all of London.
Chris Squire
Chris Squire has worked as a chef in London for more than forty years. He is currently the chef at Redtail Golf Course.
He has been a regular contributor to cooking classes with Jill since 1995!
Deb Murray
Position
Josie Pontarelli
Position
Nettie Cronish
Position
For 25 years, Nettie was the resident culinary instructor at The Big Carrot Natural Foods store in Toronto, Canada. For the vegetarian and flexitarian curious, she also gives classes at Nella Cucina, President’s Choice Cooking School (Loblaws), the LCBO and Nature’s Emporium. She has taught at George Brown College, Calphalon Culinary Centre, Dish Cooking School, and Great Cooks on Eight. Nettie also teaches corporate cooking classes and works with dieticians.
Nettie develops and tests recipes for companies and has written articles that have appeared in Chatelaine Magazine, Canadian Living, Food & Drink, Homemakers, Natural Health, Alive Magazine, Vitality, The Globe & Mail, and Toronto Star.
Nettie’s cooking philosophy is that “delicious is a prerequisite for healthy”. As a busy mother of three, she has extensive experience getting dinner on the table in under 30 minutes.
Kim Banman
Position
Daphna Rabinovich
Position
“The simple truth,” says Daphna, “is that I love food — the historical, sociological and cultural aspects, the preparation, including the shopping-and the enjoyment of it. Food should be relished, appreciated and shared, not just consumed. I’m excited about the opportunity to show viewers how to enjoy Canada’s bounty, how to transform it into delicious everyday and special occasion meals, and how to have a wonderful time doing it.”
Thompson Tran
Gift Cards
Gift cards can be used to purchase cooking class tickets, but not online yet. Please visit the store or call us and we will be happy to help you purchase class tickets using your Jill's Table gift card.
Policies & Parking
Much like concert tickets, all ticket sales are final. If you cannot attend, please send someone in your place.
We try to accommodate food allergies but not food preferences.
Nearby parking is available. Learn more
Private Events
Corporate team building? Private parties? Customer appreciation nights?
Private cooking classes in Jill's Kitchen are a terrific idea. It's a wonderful space for private events of all kinds. Learn more
Jill Wilcox
“O SOLE MIO” semi-dried tomatoes from Italy.
Pasta with truffles and a really good glass of wine!
My Vitamix—for smoothies and gazpacho… or, my 8 inch Wusthof chef’s knife… I don’t leave home without it.
Roast leg of lamb with rosemary and garlic and roasted baby potatoes.
Who inspired you to pursue a career in food?
My dad introduced me to authentic Chinese food when I was very young. It changed everything for me.
Vicci Coughlin
I’d have to say Arva Flour! I am so glad that Jill carries this great product for sale in her store. It is as local and fresh as you can buy in our area!
Good butter.
Chef’s knife.
Jill’s rapini and orchetti with a good spicy sausage and real parmesan, and a big glass of jammy, red wine!
My banker! I am in the industry because I followed my husband who is a self-taught cook. We started in the restaurant business with a 13 stool coffee shop in a BP gas station that was open at 5 o’clock in the morning. There was a line up of transport trucks waiting for coffee, cigarettes and fried egg sandwiches at 4:30 a.m. We worked hard and made a lot of money for 13 stools and it absolutely hooked us into the restaurant biz. It was before Tim Horton’s and chain restaurants, when a good truck stop was really authentic with great coffee, pie and a hot beef sandwich. This is where I learned to make pies. That was 40 years ago and I have made a lot of pies since that start at Billy’s Deli in downtown London for 18 years and here at Telegraph House in Port Stanley. I cook a lot of other things besides pie, but that’s what they remember.
Christie Pollard
Capirete Sherry Vinegar… with over 80 distinct aromatic compounds there is no substitute.
Bubbles and Torres Black Truffle Potato Chips (trust me!)
A corkscrew… and a bottle of wine of course.
Does Champagne count?
My grandmother… so many of my first ‘tastes’ were created in her kitchen.
Yoda Olinyk
Pomodori Tomato Sauce! The best!
Miss Vickie’s salt and vinegar chips!
My Vitamix
My mom’s aglio olio
My mom and dad
Ran Ai
Capirete Sherry Vinegar… it goes anywhere I need vinegar
Dark chocolate truffle
Wok and chopsticks
Peking Duck
My husband… he taught me how to cook when I was a university student and first lived alone.
Troy Spicer
What is your favourite Jill’s Table ingredient?
Castela Notti Olive Oil
What is your ‘foodie’ guilty pleasure?
Duck Confit – it’s better than candy!
Your ‘desert island’ kitchen utensil or equipment?
Cast Iron Skillet
It’s your last meal… what would you eat?
Warm donuts. 🙂
Who inspired you to pursue a career in food?
My Dad. He is a baker and loved his trade. He always pushed me for perfection.
Chad Stewart
What is your favourite Jill’s Table ingredient?
Duck fat, or black truffle mushroom pate
What is your ‘foodie’ guilty pleasure?
Breads and pastries of all kinds!
Your ‘desert island’ kitchen utensil or equipment?
A good quality cleaver for cracking coconut 🙂
It’s your last meal… what would you eat?
My last meal would probable have to be delicious wood fired pizza or creamy cheese carbonara pasta. Oh, and Wild Alaskan King crab with garlic butter to dip.
Who inspired you to pursue a career in food?
My family has inspired me, and friends and community and are a big part of where I am and what I am doing today.
Anthony Abdullah
What is your favourite Jill’s Table ingredient?
Maldon Salt. I like to use it to season fish and meats. I also like to use it to salt butter for bread, and to finish chocolate chip cookies and brownies.
What is your ‘foodie’ guilty pleasure?
Cheeseburger made on a greasy flat top with processed cheese on a soft toasted bun dressed with ketchup, mayonnaise, lettuce and extra pickle.
Your ‘desert island’ kitchen utensil or equipment?
A wok. It can be used to boil, fry and sauté. And you could make salt with it!
It’s your last meal… what would you eat?
My Dad’s chicken gizzards and hearts with rice and peanut sauce.
Who inspired you to pursue a career in food?
My family. My dad worked as a professional cook and my mom and sister are both great home cooks. We always had delicious family meals.
Carmen Barquero
What is your favourite Jill’s Table ingredient?
Maldon salt, vanilla paste, vanilla extract, and Jill’s Table A Taste of Tuscany Spice Blend.
What is your ‘foodie’ guilty pleasure?
I love my sweets, but a good slice of rich fudgy chocolate cake and a cup of good coffee.
Your ‘desert island’ kitchen utensil or equipment?
A bench scraper, a good size whisk, several spatulas, offset palette knife and a rasp.
It’s your last meal… what would you eat?
My last meal would be pupusas with refried beans, avocado, queso fresco and tamales.
Who inspired you to pursue a career in food?
Jamie Oliver, he was just starting out and I was watching his tv show – The Naked Chef. He was energetic, full of enthusiasm and made the food look easy.