Bio of the President

Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen. One of the first whole-grain foods she ever made is oatmeal cooked with raisins. It's still a favorite today!

She got her first job in the food service industry when she was just 15. One thing led to another, and by the time she was 18, she was accepted into the Culinary Institute of America in Hyde Park, New York. She graduated second in her class with scholastic honors.

Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. Over the course of her career, she has earned many awards, including the prestigious American Culinary Federation Gold Medal and Bronze Medals, and Chef of the Year. She was also a finalist for the U.S. World Pastry Cup Team.

Now Judy owns Food and Health Communications, a private publishing company dedicated to making nutrition science edible. She has a passion for creating healthful dishes that are delicious, yet easy to prepare. She also enjoys fitness outdoors, especially mountain biking, hiking, running, and cross country skiing.

Judy received ProChef 2 Certification from The Culinary Institute of America. This certification includes competency verification of skills for Mediterranean cooking, healthy cooking, baking, and garde manger. She's already working on obtaining the skills needed for ProChef 3.