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 After studying law and business administration in his native Venezuela, Waldemar Albrecht immigrated to the United States to follow his passion for gastronomy and culinaria. While living in Northern California, he received training in cheese from industry leaders, including Debra Dickerson, Janet Tarlov, Daphne Zepos, and Juliana Uruburu.
Waldemar managed the famous cheese counter at the Pasta Shop from 1998 through 2002. Subsequent trips to Europe cemented his knowledge and in May 2003, Waldemar moved to New York City to become a full-time Maitre Fromager at Artisanal restaurant, as well as a member of the faculty at Artisanal Premium Cheese, nurturing his education through his mentor and friend, Max McCalman.
In 2005, with Nadia Muna, Waldemar began a new chapter in his cheese quest, forming Waldemar and Nadia, offering a new approach to cheese and wine entertainment. Currently, Waldemar resides in Brooklyn, imparting his cheese message to people from all walks of life. |
 Jake Niffenegger has been the master cheesemaker for Président® Cheese, Lactalis USA, in Belmont, Wisconsin, since 1984.
“It’s in my blood,” said Jake, a third-generation cheesemaker. He was only 12 years old when he made his first batch of Wisconsin cheese, and credits his father for inaugurating him into the family tradition. Jake first received his Wisconsin Master Cheesemaker certifications for Brie and Camembert cheeses. He found the courses and information he received so valuable that he returned to complete the program a second time, receiving certification in 2003 for Feta cheese. |
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 Todd Downs graduated from Purdue University with a degree in restaurant business, continued his training in Paris at La Varenne Cooking School, and is an American Culinary Federation Certified Executive Chef.
In more than 25 years in the food industry, Todd has garnered several awards and cooked in some of the most prestigious private clubs and restaurants in the United States.
In 2002, Todd created his own business, “FoodSense,” a Culinary Consulting Group that offers “Award Winning Ideas In Food,” to major restaurant chains, manufacturers, and distributors. |
