-Develop and lead culinary classes designed to engage youth as they learn about seasonal cooking, kitchen safety, and nutrition. -Assist with "Community Tables," a weekly pay-what-you-can meal for community members.

-Educate high school students about the science of food and nutrition through the culinary arts, implementing lesson plans that connect classroom learning to hands-on kitchen experience and preparing students for careers in sustainable hospitality.-Develop curriculum that is focused on farm-to-table, seasonal eating; incorporating classroom gardening and grow towers into weekly menu planning.-Oversee “Educatering” catering business, which employees Mount Diablo High School students and generates more than $50,000 annually in support of education programs.

-Facilitate biweekly cooking classes that incorporate farmer’s market produce, focusing on healthy, seasonal eating and sustainable farming.-Create simple, seasonal recipes to be used at home by children and their parents that incorporate the produce and techniques learned in class.