Bio of the President

Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen. One of her first whole-grain foods, and a favorite staple today, is oatmeal cooked with raisins.

She got her first job in the food service industry when she was just 15. She wanted to buy a car. 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. She has many awards including the prestigious American Culinary Federation Gold Medal and Bronze Medals, Chef of the Year and finalist for the U.S. World Pastry Cup Team.

She now 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 and easy to prepare and for competing in half-ironman triathlons!

In 2005, Judy received ProChef 2 Certification from The Culinary Institute of America, which includes competency verification of skills for Mediterranean cooking, healthy cooking, baking and garde manger. She is now working on obtaining the skills needed for ProChef 3.