About Our School

The Culinary Underground School for Home Cooks gets its name from our location; we live in a berm house, under the ground. We have turf for a roof and huge south-facing windows light the kitchen. We like to think that our kitchen is not unlike a garden: many good things flower and flourish from a beginning under the earth.

Lori Leinbach

Chef Lori Leinbach: Founder and director of Culinary Underground, Chef Lori is a former grade school teacher and a graduate of the Cambridge School of Culinary Arts. For ten years, she operated Custom Cuisine, a personal chef service for families and individuals in Boston and the MetroWest area.Lori has a special affection for people who continue the tradition of home cooking, and she saw a need for classes for non-professionals. Drawing on her teaching background, she has created Culinary Underground, a school dedicated to reviving the art and craft of home cooking

Lori also teaches continuing education classes locally, as well as private cooking classes designed for individuals and small groups. Lori is a member of the International Association of Culinary Professionals, American Federation of Chefs, and Women Chefs and Restaurateurs.

Suzanne Johnson

Chef Suzanne Johnson: Chef Suzanne Johnson of Shrewsbury is passionate about food and has a special interest in cooking for families. As the mom of two she says, “I’ve been able to involve family members in choosing and preparing meals and sitting down together as a family. I know you can, too.”

Fred Rubin

Chef Fred Rubin brings over 25 years of culinary and teaching experience as Executive Chef, caterer, and chef consultant to this venture. A graduate of the Cambridge School of Culinary Arts, with an apprenticeship at Panache, line cook at The Harvest in Cambridge, and as Executive Chef at The Boston  Company and The Bay Club. He has extensive catering experience from working with Different Tastes, East Meets West, and Baker’s Best, as well as helming his own catering company, Le Gourmet Voyager.

For twelve years, Fred has, through his personal chef service, offered weekly meals prepared and served in private homes. He specializes in innovative international, organic, and all-natural low fat cooking. In addition to intimate dinner parties and catering for small groups, his company (www.someoneinthekitchen.com) also offers in-home cooking classes. He also teaches classes through Culinary Underground and at area continuing education programs. Fred has a keen interest in culinary education and likes to teach techniques to both teenagers and adults. So eventually, they can be creative in art of cooking without recipes.

Linda Swift

Chef Linda Swift: Chef Linda Swift is a lifelong cook and an avid baker – luckily for us. “I can’t even remember when I started cooking,” she says. “I was educated as a teacher; I love to teach and I love to cook.” Linda’s roots run deep: her grandmother made cakes for a living, and her grandfather, who was a milkman, delivered them. Linda’s calm and engaging personality has eased the way for many a new and experienced baker.

Fred Sears

Fred Sears, Kitchen Assistant: Fred started cooking when he retired. He took Culinary Underground’s Beyond Basics Series where he was a star student. Then he just kept going. We benefit from his able assistance not only in classes but also in keeping our kitchens and inventory in good working order.

Maile Jones

Maile Jones, Executive Assistant: Maile wears a lot of hats at Culinary Underground. She does marketing, administrative work, and course development. Her commitment to the goals of Culinary Underground and her enthusiastic support of what we are trying to achieve - happy home cooks - has contributed a lot to the continuing success of the school.