Katy Jane Tull
Summer Camp Director
Snacking and chatting are Chef Katy Jane’s two most favorite things and she is so excited to be able to do both of them all day, every day. More than that, she is dedicated to using food and food culture to build intentional, empowered communities. Katy Jane started her journey in fine dining kitchens in New Orleans, but felt deeply dissatisfied with the culinary and nutritional inequity of the city. Katy Jane dove into culinary education, starting as a volunteer, working for several years as a chef teacher with the Edible Schoolyard. From there she moved on to Cafe Reconcile, a workforce development non-profit focused on underserved youth, where she was Lead Chef Educator. With food as her guide and tool for change, Katy Jane is thrilled to be a part of the Y.U.M. Chef’s team, the KMS community, and to live and eat in the Bay Area. Her favorite foods are fruits and vegetables, her favorite taste is tangy, and she loves all things crunchy.
Annie’s passion for healthy food stems from growing up in Ithaca, NY with her mom, a
vegetarian Chef. She graduated from Penn State University with a B.S in Hospitality
Management and later from the Natural Gourmet Institute as a certified Health Supportive Chef in NYC. She has a certificate in Plant-Based Nutrition from Cornell. Teaching students and parents how to live healthier lives by incorporating foods they already like and introducing them to new vegetables has become her life’s passion. Annie taught over 1500 children through Wellness In the Schools and the Sylvia Center while in New York. She also has recipe development experience.
Summer Camp Lead Counselor
Andi Davis, a native of California's Central Valley, was raised around industrial agriculture. After studying geography and food systems at UC Berkeley, she was motivated to work in her hometown at the Edible Schoolyard Kern County program-- to teach fresh food education to the children of this farming community. After two years in the kitchen classroom, Andi interned with a couple food non-profits, the Jamie Oliver Food Foundation UK in London and The Conscious Kitchen in Marin County, CA, as well as, developed her skills as a foodie graphic designer. She is ecstatic to join at the table of YUM Chefs, delighting in delicious and nutritious food, cooked by the loving, little hands of her SF community.
Summer Camp Counselor
Anna’s love for food began with her hands in the dirt, as she learned the skills to grow her own food on farms in New York, Costa Rica, and Arizona. She grew up in New York, and has discovered in the past 2 years spent in Arizona, where she graduated from Prescott College, the strong need for food education in her college town. She decided to dedicate her senior project to a k-8 charter school in Prescott, AZ, where she designed, fundraised, and wrote grants for a future a school garden that will be implemented in the next year. Anna graduated from her college with a degree in Environmental Studies and Adventure Education, focusing on the importance of eating healthy/local foods as well as getting outside in nature! She is very grateful to have the opportunity to share her love for food, sustainable agriculture, science, and the outdoors with all of the children at Y.U.M Chefs.
Summer Camp Counselor
Jen was enlisted to help her Mom cook dinners as a way of helping her through a childhood “picky eater” phase - the phase quickly passed, but she hasn't left the kitchen. After a stint cooking professionally, Jen started teaching cooking classes for kids and adults, loved it and became the coordinator for one of Whole Foods Market’s culinary centers, where she later worked in marketing and community development. She is currently a M.A. Candidate in the University of the Pacific’s Food Studies Program, where she is deepening her knowledge the complexities of the modern food system: the ethical, environmental and health impact of how we grow, process, distribute, and consume food. When she’s not cooking, eating or writing about food you can find her on a search for the Bay Area’s best tamales, wandering farmers markets, or pining for anything from Craftsmen and Wolves.
Community Outreach Cooking Instructor
Paige was lucky enough to grow up with a mother that was not only a dietitian, but also a passionate home cook. Sharing these similar interests in both food and nutrition, she moved from her hometown in Texas to New Orleans to obtain her BS in public health from Tulane University and later her MPH in nutrition. After 7 years in New Orleans, she made the decision to move to the Bay Area to explore another culinary capital while also completing her training at UCSF Medical Center to become a registered dietitian. Since leaving UCSF Paige has pursued her love of food by teaching children and adults about the power and enjoyment of good food. She is excited to share her love for food and nutrition with children in the Y.U.M Chefs kitchen.
Chef Leah Brooks hails from Seattle where she graduated from culinary school and spent many years at some of the Pacific Northwest’s most celebrated restaurants. After spending some time assisting her former chef teaching children’s cooking classes, she knew she no longer wanted to cook at fine dining restaurants… she wanted to be in the classroom with kids. Leah was drawn to the Bay Area for its cornucopia of fresh ingredients and the edible education movement that originates here. Leah is the author of Baking with Kids, a book that offers from scratch recipes and helpful tips for parents on how to safely cook with their kids.