Dear YUM Chefs Families,
Katy Jane Tull
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 under-served 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.
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.