Culinary Educator Summit Presenters

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Pamela Bedford, CCE

Chef Instructor | Institute of Culinary Arts at Eastside High School

Pamela Bedford CCE  - 2021 ACF Chef Educator of the Year After graduating from the Florida Culinary Institute, and working for over a decade in the foodservice industry Chef Pamela Bedford, CCE wanted to give back. Chef Bedford began her teaching career at The Institute of Culinary Arts at Eastside High School in Gainesville, Florida, and became the Director of the Magnet Program in 2016. Truth be told, she didn’t think she’d last longer than a few years shaping the minds of future culinarians, however as of 2022, she has now completed her 15th year in education, and couldn’t imagine doing anything else. During her time as an instructor she has provided training and pathways for future chefs and restauranteurs achieve their goals and dreams and gain important life skills, and cheered on her students as they succeed. Chef prides herself on the success of her current students and alumni as they pursue a career in the industry she is so passionate about.  Her students earn ACF and industry certifications and gain competition experience in her program, and cater many public and school events and functions. Her program at Eastside High produces avid culinary competitors, who have competed at the National level at; SkillsUSA, ProStart and NASA Culinary Hunch Competitions. At the 2021 ACF National Convention in Orlando, Chef Bedford herself competed, and was earned the distinction of being ACF’s National Chef Educator of the Year. Chef gives credit to her students for inspiring her and giving her sense of fulfillment as they go off to start their careers or enroll at culinary colleges, and she also credits her husband, Jake and her two children Lily and Jackson for supporting and encouraging her in all of her pursuits. 

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Jennifer Booker

Owner, Author | Bauhaus Biergarten

Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent. Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris, France.Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican Publishing, 2014) includes original recipes that will help you create healthy, delicious meals for your family. Using Southern upbringing and French training as the basis for culinary exploration in her second cookbook, Dinner Déjà Vu: Southern Tonight, French Tomorrow, (Pelican Publishing, March 2017), uses one list of fresh ingredients to create two meals, one Southern and one French. Combined grocery lists provide time-saving tools for recipes from cocktails to desserts and everything in between. In her first illustrated children's book, Jelly Fries A Fish For Dinner, (Tallahatchie Tales, March 2021), Chef Jennifer highlights the foods of the Mississippi Delta, through the eyes of her daughter Jenelle.Chef Jennifer Hill Booker is an African American woman of strength and character who can creatively meet life and culinary challenges with grace. Her passion for the culinary world knows no boundaries from creating new recipes, to teaching culinary arts, presenting live cooking demonstrations, keynote-speaking engagements and in the digital world where she engages with her online community. Her focused attention to detail came through loud and clear when she was a contestant on the Food Network’s Cutthroat Kitchen competition food show. Life experiences have given her a special sensitivity to sharing her joy of cooking with others including single, working moms and military families. She takes pleasure in teaching people to cook healthy and delicious food. With her extensive culinary endeavors as a professional chef, culinary arts instructor and cookbook author, Chef Jennifer Hill Booker is like having your favorite chef in the kitchen with you! She is an inspiration and role model for girls and modern women who are balancing life’s many challenges.Chef Jennifer’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class; eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to a United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad. As a result, her culinary company Your Resident Gourmet was born. During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class. Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator and business owner.She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South TM Dinner Series. Chef Jennifer is the current President of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she terms Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her many guest chef television appearances, with original recipes in such publications as Waste Not Cookbook, Southern Living Magazine, Garden & Gun and Essence Magazine. During her Food Network debut as a finalist on Cutthroat Kitchen, Chef Jennifer was able to showcase her love of Southern cuisine with a French accent, and again when her family was featured on and episode of Andrew Zimmern's show, Family Dinner-found on Magnolia Network. Her website, ChefJenniferHillBooker.com provides information about healthy eating, culinary trends, travel, and recipes that reflect her culinary point of view of Modern Southern Healthy Cuisine with a French Accent.Chef Jennifer spends her free time in her kitchen, garden, or the farmer’s market. She currently resides in Georgia with her two daughters Jenelle and Regine and their KorgieJack, Pudge.

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Sharon Daniel, MSOT, CRS

CHOW Representative

Initially trained and working in the Mental Health/Recovery field as an Occupational Therapist, I married a chef in 1984 and owned and ran a small country restaurant with him for 32 years.  The Fork at Twin Lakes (initially Le Gorille) was a fine dining restaurant on a rural country road in northeastern Pennsylvania.  We raised our two sons working at the restaurant, cooked at the James Beard House and survived through a cancer diagnosis, two new hips, two new knees, a name change and several new and different concepts of food and the restaurant. After closing in 2018, I started my own small food business - Forkin’ Good Nuts - based on a bar snack we created for the restaurant, worked at various restaurants in the area baking, bartending, and managing, and eventually went back to school to become a Certified Recovery Specialist. In addition to my nut business, I also work with CHOW (Culinary Hospitality Outreach Wellness) and with a local non-profit counseling incarcerated individuals with drug and alcohol disorders to prepare them for reentry into the community. Joining CHOW in 2021 has allowed me to bring my experiences in hospitality, mental health, and recovery together to help others and create a healthier industry.

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Jason Evans Ph.D.

Dean of the College of Food Innovation and Technology | Johnson & Wales University

Dean Jason Evans Ph.D. was named Founding Dean of the College of Food Innovation and Technology at Johnson & Wales University in December 2020. Previously, Evans served as: Associate Professor and Department Chair, Agricultural & Food Management, SUNY Cobleskill Executive Director, Institute for Rural Vitality at SUNY Cobleskill, Assistant Research Professor, Agricultural Economics, West Virginia UniversityEducation:Ph.D., Natural Resource Economics, West Virginia University (2007)MS, Agricultural Economics, West Virginia University (2003)BS, Economics, University of Virginia (2002)Teaching Interests: Evans has developed and taught courses in: Agricultural Economics, Agricultural Policy, Food Systems, Food System Regulation, Food and Beverage Management and Marketing, Ecology and Natural ResourcesHonors and Awards:Chancellors Award for Faculty Service, American Assoc. of State Colleges and Univ. (AASCU) Excellence and Innovation for Regional Economic Develop., SUNY Cobleskill Agricultural Council's Distinguished Legacy Award State University of New York, The Food Distribution Research Society's William Applebaum Award for Food Distribution and Marketing Research

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Isaiah Gerrard

ACF Young Chefs Club President

ACF Young Chefs Club President Isaiah Gerrard is a student at the Culinary Institute of America’s Greystone campus completing an associates degree in culinary arts. He discovered his talent for cooking and bringing joy to various people at a very young age, and even as a child, he always looked forward to dinner time -the time he was able to help his mom cook.  As he got older he became involved in the after school program to help out the cooking club and to mentor the younger kids and has centered his life around this passion for culinary arts. He has had the opportunity to learn from many different chefs that are still mentors till this day, such as his jobs working at the restaurants of both Chef Thomas Keller and Chef Wolfgang Puck, where he had the opportunity to learn speed, professionalism and organization in the kitchen. Additionally, he has also gained experience in a variety of different country clubs and athletic clubs working in various kitchen roles, and oversees the ACF Future Chefs instagram page @ACFYCC. Upon his graduation from CIA in 2023, he plans to continue his culinary education at The Greenbrier Resort in West Virginia as a culinary apprentice. Isiaih truly believes that “ It all starts with a vision, that turns into a burning passion, that leaves behind a legacy for all to remember” 

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Jesse Jackson III, CMB

Baking & Pastry Chef Instructor | The Culinary Institute of America

Chef Jesse began his culinary career at the young age of 16, enrolling in a 2 year Culinary Arts vocational program as part of his high school education. During that time, he started his first job as a dishwasher and was quickly promoted to prep cook at a small Cajun restaurant in Poughkeepsie, NY. Jesse slowly realized how much more he enjoyed baking than cooking and became quite good at it.Upon graduating with high honors, Jesse went on to study Baking and Pastry Arts at Johnson & Wales University in Providence, Rhode Island. While a student there, Jesse competed in the state competition for SkillsUSA in Commercial Baking. He won 1st place and went on to the national competition and placed 4th overall in the country. Jesse also was the President of the Pastry Arts Club, Associate director for the Special Functions Club, teaching assistant in the Culinary Events Department and also apprenticed with the United States Culinary Olympic Team. Jesse was also afforded an opportunity to apprentice at The Walt Disney World Resort, Hollywood Studios.Upon graduating JWU in 2010, Jesse moved to Boston, MA and was part of the opening team for Isabelle’s CurlyCakes, a cupcake bakery, part of the Todd English Enterprise restaurant group. Jesse also started a small pastry catering business called Perfection Pastry, on the side, doing small dinner parties and special occasion cakes and baked goods.After a year, Jesse decided to further is education and enrolled at The Culinary Institute of America in Hyde Park, NY, his home town, for another degree in Baking & Pastry Arts. Shortly after an apprenticeship at the Waldorf Astoria at The Boca Raton Resort, Jesse graduated with honors in 2013 and moved back to Boston to begin working at Eastern Standard Kitchen & Drinks, a Boston staple. Jesse’s career took off after that. Just a year and a half later, he accepted the position of Pastry Chef at Dune Restaurant on Nantucket and simultaneously took on the position of Head Chef at Meursault Wine Bar, directly next door.Jesse returned to Boston in the fall of 2014 as Head Pastry Chef of Troquet Restaurant, a small fine dining French restaurant in the Theater district. At the pinnacle of Jesse’s career, he was offered the position of Executive Pastry Chef at No.9 Park, one of Boston’s and the country’s most esteemed restaurants.After 2 years at the helm, Jesse decided to take the leap and start his own business called Fedora Doughnuts, a specialty doughnut and coffee catering concept with plans to open a brick & mortar location. Unfortunately, due to the COVID-19 pandemic, Fedora Doughnuts had to cease operations mid-2020, however, shortly afterwards Jesse made a career shift into the Culinary Education field and accepted an offer to become a Baking & Pastry Chef Instructor at The Culinary Institute of America. A position he’s been preparing for his entire career. In the short 2 ½ years Jesse has been a Pastry Instructor at CIA, he has achieved two notable professional certifications; Certified Master Baker in 2022 and Certified Higher Education Professional in 2021

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Lilly Jan PhD

Dr. Lilly Jan is a food and beverage management academic, consultant, and chef, with nearly 15 years in hospitality and foodservice, across the industry in catering and events, retail, television production, and more. She teach courses in restaurant management, cultures and cuisine, and foodservice facility design for the Hotel School.Her research interests include food culture and restaurant culture, looking at career opportunities and progression for historically marginalized foodservice employees as it relates to education, training, inclusion, cultural competency, and workplace environments.A frequently invited speaker for executive education, conferences, and industry-related events, Dr. Jan speaks on food and restaurant trends, and F&B culture as it relates to women, racial and ethnic minorities, and LGBTQIA+ individuals, and issues around food culture appropriation. She currently serves as the faculty director for James Beard Foundation’s Women Entrepreneurial Leadership (WEL) Program.As a business consultant, she focused on F&B entrepreneurship by underrepresented founders, helping usher food business concepts to market. Past clients include food trucks, on-demand food delivery, consumer packaged goods start-ups, and retail food stores.Prior to joining Cornell, she was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts, where she also served as a faculty member and academic advisor, teaching a range of classes across culinary and hospitality management. She has also taught at Le Cordon Bleu and Boston University.

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Lisa Kirschner

Chef Instructor | The Culinary Institute of America

Chef Lisa Kirschner is Chef Instructor at The Culinary Institute of America in Hyde Park, New York.  Chef is a graduate of The CIA with a degree in Baking & Pastry Arts and Penn State University with a degree in Workforce Education. Chef Lisa has opened numerous Boulangeries in NYC, was the Head Baker at a large wholesale bread commissary and was the Head Baker at the American Test Bakery at Revent, Inc. Chef Kirshner has participated at International Baking Trade Shows, trained, and has mentored numerous up and coming bakers. She is a passionate "Bread Baker" and believes there is something to be said about using the same 4 ingredients every day but getting a different outcome after every bake!

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Anne E. McBride PhD

Dr. Anne McBride is vice president of Programs at the James Beard Foundation. In that capacity, she oversees JBF’s initiatives around industry support, women’s leadership, policy advocacy, sustainability, education, and scholarships. She holds a PhD in food studies from New York University, with research focusing on the changing role of the chef in the 21st century. Previously, Anne was deputy director of the Torribera Mediterranean Center, a joint project of the University of Barcelona and the Culinary Institute of America that offered curricula, conferences, and editorial material at the intersection of health, sustainability, and flavor. She remains a member of its culinary and food studies advisory council, and is also a member of the Menus of Change scientific and technical advisory council and the CIA’s master’s in food systems and sustainability advisory council. As programs director for the CIA’s Strategic Initiatives Group, she was responsible for the acclaimed Worlds of Flavor International Conference and Festival, among other industry leadership programs.Anne is writing a dessert cookbook for Phaidon, is the co-author of seven other books, and regularly covers professional and experimental cooking for academic and consumer audiences, including past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, Food Arts, Gastronomica, the Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. A native of Switzerland, Anne is the past chair of the James Beard Foundation Leadership Awards and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust; she is the treasurer of the North Plainfield Library Advisory Council. Anne is a frequent presenter and moderator at academic and professional conferences around the world.boosts#toggleFormOnEscOrEnter" data-boosts-adding-class="boosts--adding" data-boosts-deleting-class="boost--deleting" style="box-sizing: border-box; display: inline-flex; flex-wrap: wrap; max-width: 100%; position: relative; font-size: 0.8em; margin-bottom: 1.25em !important;">boosts#expandForm" aria-label="Add a boost" data-boosts-target="label" style="box-sizing: border-box; -webkit-tap-highlight-color: var(--color-shade); display: flex; max-width: 2em; padding-right: 2em; background: url("/assets/icons/boost-c4a669bb6ec5d5002df80a33fc72e80d86c5fbba6143bd0c4ee18d57aec68579.svg") center center / 80% no-repeat; border-radius: 2em;">

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Lance Nitahara, CEC

Assistant Professor of Culinary Arts | The Culinary Institute of America - Hyde Park, NY

Chef Lance Nitahara CEC first graduated from the Culinary Institute of the Pacific in Honolulu, Hawaii with Associate’s degrees in both Culinary Arts and Baking and Pastry Arts. While attending school there, he and a classmate co-founded a successful catering company, The Good Life Catering, LLC. Prior to that, Lance worked as Garde Manger Chef at Latitude 22 in Manoa, Hawaii, and also as Sous Chef at the exclusive El Capitan Lodge on Prince of Wales Island in Alaska. Lance was also a two-time member and captain of the Hawaii State ACF culinary competition team, winning two gold and one silver ACF medals, as well as sweeping state and regional competitions. Following graduation from the CIP, Lance went on to enroll in the Bachelor of Culinary Management program at the Culinary Institute of America in Hyde Park, where he graduated with honors in 2008.During his time as a student at the CIA, Lance won two gold medals at the New York Salon of Culinary Art, the latter of which also earning the distinction of best seafood platter in the show. He performed his culinary externship at the prestigious Greenbrier Hotel in White Sulphur Springs, West Virginia, where he worked with some of the finest up-and-coming culinary talents in America today.Chef Nitahara is now an Assistant Professor at his alma mater, the CIA, where he teaches Culinary Fundamentals to the next generation of culinary industry leaders. Some of Chef Nitahara’s media experiences include being a two-time competitor and champion of TV Food Network’s competition show “Chopped.” He was also a sous chef on the TV Food Network’s Iron Chef America, where his team emerged victoriously.Chef Nitahara has earned his ACF designation of Certified Executive Chef, and is still very active in ACF competitions, recently winning an ACF gold medal for hot food category. Chef Lance Lives in Hyde Park with his wife Kelli, daughter Danielle(12), and son David(5).

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Christopher Ridenhour

Wizard of Workplace Culture

For the last 20 years, Christopher has served as the Chief Learning Officer for several Healthcare management organizations. His areas of expertise includes World Class Hospitality, Elevated Employee Retention, and Diversity Equity and Inclusion. During this same time, Christopher has traveled extensively across North America and Canada keynoting at hundreds of events and has been the featured speaker for the Association for Healthcare Foodservice (AHF) and the Association of Nutrition and Food Service Professionals. As a card-carrying Shenanigan Enthusiast, you can expect a mix of theatrics, storytelling, and authentic belly laughs to highlight researched-based, outcome-driven organizational best practices. Strap in!

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Colin Roche, PhD, MBA, CEC, CCE, CHE, FMP

Interim Dean | Biscayne College | St. Thomas University

Chef Colin Roche has been in the hospitality field for over thirty-five years and has multiple degrees in this discipline. He is also an award-winning educator who is a member of numerous professional organizations including the American Culinary Federation (ACF); Florida Writer’s Association; International Council on Hotel, Restaurant and Institutional Education (CHRIE); Florida Restaurant & Lodging Association (FRLA); the National Registry of Food Safety Professionals; and the National Restaurant Association (NRA).Dr. Roche’s certifications include the American Culinary Federation’s “Certified Executive Chef” (CEC) and “Certified Culinary Educator” (CCE); The National Restaurant Association’s “Foodservice Management Professional” (FMP); and the American Hotel & Lodging Educational Institute’s “Certified Hospitality Educator” (CHE).An avid writer and outdoorsman, he has written extensively on a wide variety of subjects and has been published in various food magazines and newspapers. Dr. Roche is also co-author of the book “Culinary Educators’ Teaching Tools & Tips” (Kendall Hunt, 2014).His area of research interests includes culinary and hospitality education, tertiary education (teaching, learning, pedagogy, and assessment) and the scholarship of teaching & learning (SOTL). He also lectures and consults for schools and businesses across the United States and has appeared in both video and television programs as a content expert, including NBC channel 6 “South Florida Today”, ESPN’s “Superbowl Countdown” broadcasts, and on the “DEAFinitely Cooking Show”.

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Roshara Sanders

Lecturing Instructor—Culinary Arts | The Culinary Institute of America, Hyde Park, NY

Deployed to both Iraq and Afghanistan as a member of the 4th Engineer Battalion, Roshara served as an automated logistical specialist responsible for supervising warehouse functions to maintain equipment records and parts. When Roshara returned stateside she joined the 395th Combat Sustainment Support Battalion and could cross train as a food supply specialist. “I was passionate about cooking,” If it weren’t for the GI Bill I wouldn’t have gone to the Culinary Institute of America or any college for that matter. It was a blessing and it made my dream a reality.” Roshara’s hard work has not gone unnoticed. She holds Campaign Medals from Iraq and Afghanistan, a Navy/Marine Achievement Medal, and she was the December 2014 Chef of the Month for Chef Works, an international foodservice uniform company. Roshara was sponsored by Remy Martin Cognac Company and inducted into the Circle of Centaurs mentorship program. On November 11, 2015, Roshara was featured on a special Veteran’s Day episode of Food Network’s hit show “Chopped” that included military vets competing from every branch Army, Marines, Air Force, and Navy. Roshara won the competition beating chefs twice her age and experience! In 2016, NBC Black named Chef Roshara Sanders to their annual “28 Under 28” list alongside other inspiring African Americans like Cam Newton. Roshara currently serves as a celebrity ambassador for Habitat for Humanity International and most recently traveled to Malawi on behalf of the organization. As part of her ambassadorship with Habitat, Roshara represented Habitat partner Whirlpool Corp. at the 2019 Affiliate Conference in Atlanta, Georgia. Chef Roshara Sanders presented a feature dinner at the prestigious James Beard House in New York City in November of 2018 in honor of Veterans Day. In 2018, she also received a coveted Forbes Fellow designation at the 2018 Forbes 30 Under 30 Summit in Boston. 

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Marshall Shafkowitz, CEC

Executive Director | Brightwater

Marshall Shafkowitz Executive Director – Brightwater: A Center for the Study of Food With over 20 years of professional experience in culinary education, including K-12 and higher education arenas, and 27 years of restaurant and hospitality industry experience in the U.S. and Europe, Brightwater Executive Director Chef Marshall Shafkowitz has built a career out of his love for food and a passion to share his knowledge. Prior to beginning his role as Brightwater’s Executive Director in 2019, Shafkowitz held the position of Executive Dean at Washburne Culinary and Hospitality Institute at the City Colleges of Chicago. He was the ninth chef in the school’s history to hold such a title. Shafkowitz also held various positions at Le Cordon Bleu Schools North America. Positions included Director of Academic Operations, where he managed the development of curriculum and instruction for 14 campuses, as well as the Executive Chef to the Vice President of Academic Affairs and Student Services for Le Cordon Bleu Chicago. Shafkowitz earned a Masters of Arts in Teaching at Alan Shawn Feinstein School of Teaching and a Bachelor of Science in Culinary from Johnson & Wales University. Shafkowitz currently holds a position on the SkillsUSA Culinary Arts Technical Committee/ World SkillsUSA Advisor and is a member of several industry organizations. He was named the American Culinary Federation Chicago Chapter Chef Educator of the Year for 2016.

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Marissa Velie

Certification & Educator Director | Retail Bakers of America

Chef Marissa Sertich Velie is Retail Bakers of America (RBA)'s Certification & Educator Director. She is a graduate of The Culinary Institute of America in Baking & Pastry Arts. She also earned her Master’s Degree in Food Studies at New York University, where she focused her research on culture and gender in the professional kitchenVelie began her career working for James Beard Award-Winning Chef Joanne Chang at Flour Bakery in Boston and later served as pastry chef at The Castle on the Hudson in Tarrytown, as well as The Roundhouse at Beacon Falls in Beacon, NY.  Most recently, she worked as both a food writer and adjunct professor. At the Culinary Institute of America she taught Baking Ingredients & Equipment Technology, as well as Gastronomy. Her food writing can be found in publications such as SeriousEats.com, The Huffington Post, The Oxford Companion to Cheese, and The Valley Table. She was the recipient of the Julia Child Foundation Writing Fellowship with SeriousEats.com and her scholarly work is quoted in NYU Department Chair Krishnendu Ray’s most recent book, The Ethnic Restauranteur, where she discusses the greater importance of women’s clothing in masculine professions and how women perform gender in the professional kitchen.

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Kathleen Vossenberg M.Ed, CEC, CCE

Vice President of Academic Affairs | Auguste Escoffier School of Culinary Arts

Kathleen Vossenberg is an accomplished chef, educator and leader dedicated to workforce development. Early influences of extended family owning a European Bed & Breakfast piqued her interest in hospitality in her teenage years. While pursuing a business degree at university, she quickly was afforded the opportunity to discover the world of higher education as a teaching assistant and peer tutor. Her combination of business acumen, love of all things food & wine, and a relentless desire to share her knowledge with others has led her on a unique career path. Kathleen has worked as an educator and culinary school leader for over twenty years, influencing the education of thousands of students in that time. In her current role, Kathleen works as the Vice President of Academic Affairs for Auguste Escoffier School of Culinary Arts, the largest culinary education provider in the United States. She provides leadership in matters of academic strategy: exploring, developing, launching, and sustaining innovative educational initiatives consistent with the school’s mission and offering holistic educational experiences to her students through quality instruction, professional development and instructional support collaboration. Kathleen holds a Masters Degree in Educational Leadership and has earned both the Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) certifications from the American Culinary Federation, the leading professional organization for chefs in the US. She is a past recipient of the ACF’s Southeast Region Educator of the Year award, being recognized amongst her peers for her dedication to the art and craft of culinary arts education. Kathleen volunteers her time on the Board of Directors of her local ACF chapter in Augusta, Georgia to encourage networking with professionals and culinary students, professional development of peers, and to provide philanthropic outreach into the community

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Joseph Yoon

Founder of Brooklyn Bugs

“We are currently transforming a global mindset towards the acceptance of edible insects, and historically defining Insect Agriculture for humanity.”Edible Insects and Insect Agriculture can enhance food security, create innovative food systems with alternative proteins, provide livelihoods in rural and urban areas, and support a healthy and biodiverse ecosystem. Joseph Yoon, an Edible Insect Ambassador, is a world renowned chef and thought leader in entomophagy (or eating insects), and tours around the world to share the incredible potential of not only edible insects, but the burgeoning innovation in Insect Agriculture to address the challenges of food security, climate change, and sustainability.Brooklyn Bugs was founded in 2017 by Chef Yoon with the mission to normalize edible insects through delicious, creative, and educational programming.  Brooklyn Bugs receives grants and funding from universities, museums, and institutions with their outreach and advocacy reaching millions of households through regular press and television appearances globally.  Yoon views his participation in this global food movement as an extension of his commitment to his community and the environment. Website:  https://www.brooklynbugs.com/Media Links:  https://linktr.ee/brooklynbugs