Chef Jackie graduated from the Schoolcraft College, one of the leading culinary arts programs in the nation. She immediately started working with gourmet restaurants and caterers throughout the Metro-Detroit area and teaching at Schoolcraft College. Chef Jackie has shared her expertise with culinary students there for over a decade.

Read more: Chef Jackie White

As a personal chef I prepare food for people with all sorts of appetites and favorite dishes. I am challenged by and learn from all of them, but I am most inspired by the clients who follow a special diet in order to ease an ailment or fight cancer. These clients, in learning about their condition, have come to fully understand how food can play a major role in regulating how they feel, and how it may complement or hinder their medical treatments.

Read more: Chef Victoria Cortes

Maintaining a blog and a website takes time and commitment, especially when the focus is food. Follow me around for a week and you’ll see me scouring local farmer’s markets for the season’s freshest produce, working in my organic garden, and testing recipes in the kitchen with my toughest critics, my son, Kenya (4), and daughter, Chloe (2). Why do I have such a love affair with food? It’s been in my blood for as long as I can remember.

Read more: Chef Catherine McCord

Cherie Soria is the founder and director of Living Light Culinary Arts Institute, the world’s premier raw culinary school. She is considered by many  the "mother of gourmet raw vegan cuisine".  She has been teaching raw vegan culinary arts to students and teachers from around the world since 1992, and is the author of several books including Raw Food Revolution Diet and Angel Foods.  Cherie and her husband, Dan Ladermann, also own three other award-winning green businesses: Living Light Café and Cuisine To Go, Living Light Marketplace, and the eco friendly, Living Light Inn in Fort Bragg, California.  Visit her at RawFoodChef.  

Read more: Chef Cherie Soria

I've learned about food and feasting in all kinds of kitchens, starting with my grandmother's Italian-American one in New England, where large family gatherings set around a dinner table were the norm. Over the years, I've felt myself drawn to cooking and entertaining, both personally and professionally. I strongly believe that the  connections made over and around a dinner table are profound and important – even if dinner is as simple as a bowl of soup and some warm, crusty bread.

 

Read more: Chef Karen Tedesco

After years of yo-yo dieting, Chef Jenny turned her major struggle in life (food) into her passion (FOOD!) and is on a mission to help people feel great in their bodies while eating delicious food! She's a graduate of the Natural Gourmet Institute for Health & Culinary Arts in New York City and has a Masters degree in Nutrition. Her recipes have appeared on numerous websites and publications and she is a regular contributor to Delicious Living magazine.

Read more: Chef Jennifer Brewer

We need to tune in to the world around us, educate ourselves to what is being added in our food, and know the sources of our food. We need to join together and share our knowledge with others, advocate for fair food labeling and hold firm against practices like genetically modified crops, the influx of chemicals and preservatives into our food chain and into cosmetic and household products. I invite you to share in the journey with many of us, and Return to Pure Food!

 

Read more: Chef Kelli Lewton-Secondino