I began my journey with Jr. Chef Central as a parent of a Jr. Chef. My stepdaughter was interested in cooking and I signed her up for a Basic Camp. After she completed the Advanced Camp in the summer of 2008, Chef Karla announced the first Jr. Chef Central Kids Culinary Convention and I volunteered to help at the convention. After that day, I was hooked and became a regular volunteer (Jr. Chef groupie) until the spring of 2009 when I became the Operations Manager. After the summer of 2009, Chef Karla made the decision to move to Bermuda and take a position with Bermuda Hospitality Institute and run a Jr. Chef Central program in Bermuda. In the summer of 2012, with the help of my incredibly supportive husband, we took over the operation of Jr. Chef Central in the Sacramento area.
Prior to my work with Jr. Chef, I spent many years in the Food Service and Hospitality Industry. I have a passion for eating healthy and have found my calling in sharing that passion with young people!
Chef Brenda was instrumental in the start up of Jr. Chef Summer Camp with Chef Karla and has added many accolades to her resume since the first time she worked with Jr. Chef Central in 2006. Chef Brenda has worked in Sacramento's top restaurants including The Waterboy, Freeport Bakery, The Kitchen, and Biba Ristorante. Highly regarded among her peers for her skill and work ethic, she's known for combining her love of the culinary arts with her passion for kids. Chef Brenda serves on the Executive Advisory Committee of Slow Food Sacramento as Director of the School Garden Coalition and Chair of Youth and School Projects. Chef Brenda is currently working as the Kitchen Classroom Coordinator at Grant High School's GEO Academy, a certified Food Genius with Food Literacy Center, and a graduate of Alice Waters's Edible Schoolyard Academy.
The Culinary Arts Instructor at Florin High School, Chef Scot has a Master’s degree in Educational Leadership and Administration. He’s also an alumni of the Napa Valley Cooking School and the Professional Baking and Pastry Program at the Culinary Institute of America.
Prior to Florin High School, Chef Scot was an instructor at Le Cordon Bleu in Sacramento, a Culinary Coordinator for Sur La Table and has worked in San Francisco at Citizen Cake, Restaurant Gary Danko and Acme Breads.
This summer Chef Scot will share his years of experience and industry knowledge with our Jr. Chef’s making both cooking and learning about food enjoyable.