Our list of guest speakers has been extraordinary and we are so grateful. Check out our growing list to see how has come by.
Christopher Skilton, MS RS, King County Public Health Investigator
Tom Dillard, Instructor at Seattle Culinary Academy and Business Owner
Kristi Brown, Chefs Collaborative and That Brown Girl Cooks Catering
Rob Noel, Washington State Beef Commission
Allison Stapleton, The Culinary Institute of America
Stephanie Azarcon, Johnson and Wales University
Ron Christianson and Randy Cade, Ocean Beauty Seafood
Amy West, Tech Prep Coordinator
Bill Whitbeck & Nicole Gilmore, Taylor Shellfish
Chef John Pence, Chef and Cookbook Author, Seattle
Chef Katelyn Remick, The Arts Institute, Seattle
Chef Chris Schwartz, Tom Douglas Restaurants
Mark Tupper, President Triad Fisheries, LTD
Tom Dillard, Instructor at Seattle Culinary Academy and Business Owner
Kristi Brown, Chefs Collaborative and That Brown Girl Cooks Catering
Rob Noel, Washington State Beef Commission
Allison Stapleton, The Culinary Institute of America
Stephanie Azarcon, Johnson and Wales University
Ron Christianson and Randy Cade, Ocean Beauty Seafood
Amy West, Tech Prep Coordinator
Bill Whitbeck & Nicole Gilmore, Taylor Shellfish
Chef John Pence, Chef and Cookbook Author, Seattle
Chef Katelyn Remick, The Arts Institute, Seattle
Chef Chris Schwartz, Tom Douglas Restaurants
Mark Tupper, President Triad Fisheries, LTD
Rob Noel from Washington State Beef Commission
Nicole Gilmore from Taylor Shellfish
Geoduke, Oysters, Clams and Mussels
Mark Tupper, from Triad Fisheries, shares the legacy of Bruce Gore
and the beautiful world of Salmon
Chef Chris Schwartz butchers a leg of lamb and lets us taste.
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The Culinary Institute of America Allison Stapleton visits and tell us all about the premier Culinary Arts College. 
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