Samantha Smith, Owner
I have created a program that teaches students to cook while providing their families with dinner! My background is in baking, kitchen management, and youth development. I have worked for Boys and Girls Club, Redmond Teen Programs, and Friends of Youth.
Since 2014 I have taught hundreds of classes at over 20 Seattle and Eastside schools. Parents have shared that my program has changed the overall mood of dinner time in their home. Their kids have become more adventurous and have a better understanding of the work that goes into a meal.
I strongly believe that our community’s investment in children’s nutrition needs to run deeper than their dinner plate. By combining my culinary skills with my love of teaching, I hope to develop a program that ignites food creativity and adventure in students.
|
Molly, Kitchen Manager/Instructor
Molly has been working with food and kids for over five years. She's managed kitchens, taught cooking workshops for families, cooked for early education centers, and beyond! Molly recently became certified as a culinary nutritionist, and it has solidified and broadened her passion for cooking healthy, wholesome meals from scratch. Molly was born and raised in the Pacific Northwest, and when she's not working she loves to hike, camp, cook, read, and spend time with her new adopted pup Pumpkin! Sarah, Lead Instructor
Sarah is an avid home cook and baker who loves the art, fun and community of making food. After years of working in childrens theatre and as a camp counselor, she is excited to be with RDDC helping young chefs find joy in cooking! |
Meet our team!
|
Jessica, Manager/Instructor
Jessica has over 10 years of working with youth. Her diverse background encompasses a wide array of unique educational settings including time abroad for over four years. Drawing on her passion for education, she uses creativity to engage her students, encourage teamwork and adapted to ever-changing and challenging situations. She also works with youth by volunteering to teach engaging curriculum in garden-based education as well as cooking and nutritional hands-on learning; bringing science and math into the outdoor classroom by fostering enthusiasm and discovery of the natural world. Hannah, Kitchen & Classroom Support
Hannah fell in love with cooking at a young age. Her mother cooked professionally which opened her eyes to many different dishes and flavors. When she chose to become a vegetarian at sixteen, this required her to think differently about how we consume food. She began looking at alternative ways to achieve a balanced diet as well as recreate childhood favorites which allowed her to be creative. |