In our school, kids and teens are taught by highly experienced and certified Chefs and Culinary Professionals who are passionate about sharing their expertise, inspiring creativity, and fostering a lifelong love for cooking.
With over 20 years of experience in the culinary world and a specialization in Integrative Health, Nadina Taylor brings both passion and expertise to her role as Executive Director of Junior Chefs of America (JCOA). Her career has been dedicated to teaching how food not only nourishes the body but also fuels creativity, strengthens communities, and empowers individuals to live healthier lives. This unique perspective is at the heart of JCOA, where culinary education becomes a powerful tool for inspiring the next generation.
Junior Chefs of America is more than a cooking school — it’s a movement. Our programs give children and teens the opportunity to explore global cuisines, develop leadership skills, and embrace healthier lifestyles. Through our Bridge Program, we partner with schools, corporations, and community organizations to bring culinary classes directly to them, and through franchising, we empower others to bring JCOA’s vision into their own neighborhoods. Every class is designed to spark joy, creativity, and lifelong skills in the kitchen and beyond.
As we continue to grow, we warmly invite you to join our vision. Whether by enrolling in our programs, collaborating with us to host a class, or franchising with JCOA, you become part of a legacy of learning, health, and empowerment. Together, we can shape a brighter future — one recipe, one student, and one community at a time.
Chef Candice, affectionately known as Chef Candy, is a passionate entrepreneur who turned a lifelong love for cooking into a thriving catering business. Launched two and a half years ago, her company continues to flourish as she pursues her goal of achieving worldwide recognition for her culinary excellence.
A founding owner and board member of Junior Chefs of America, Chef Candy is committed to nurturing young talent. She provides instrumental, hands-on mentorship, recently guiding Sous Chef Greyson as they partnered to operate a vendor booth, significantly impacting his skills and confidence.
Chef Kristie House is a self-taught chef with a master’s degree in business and the owner/operator of Maid2Party event services. Her diverse experience spans several positions in both the front and back of house in restaurants, as well as many years as a catering chef. Kristie’s true passion lies in sharing the love of food and inspiring upcoming chefs through her work.
With her unique blend of business acumen and culinary skills, Chef Kristie brings a wealth of knowledge and enthusiasm to the kitchen. She enjoys working with aspiring chefs, fostering their growth and sharing her extensive experience.
It is my pleasure to introduce Chef Rick Bolivar, a culinary expert with nearly 40 years of industry experience. Professionally trained at the Western Culinary Institute, now known as Le Cordon Bleu College of Culinary Arts, Chef Rick’s career spans a diverse range of culinary experiences, from food trucks to fine dining. He has a passion for helping small, family-owned operations succeed and is currently working on an innovative fine dining meets sports bar concept in St. Petersburg called “Upscale Bar Food,” where he is responsible for building the kitchen staff and developing the menu.
Chef Rick also dedicates his time to Junior Chefs of America (JCOA), serving as the Director of Food and Nutrition and the Assistant Development Officer for Franchise Opportunities. His commitment to teaching young people the value of food preparation and nutrition is driven by his belief that self-sufficiency and knowledge are essential for a well-balanced and independent life.
Chef John Thompson is the owner and executive chef of This Little Pig Food Truck & Catering. He began his culinary journey at sixteen, working as a fry cook before mastering every station in the kitchen. His experience spans bartending, management, and years as an executive chef developing menus and mentoring teams. Inspired by time in New Orleans restaurants, he celebrates Southern flavors through scratch-made dishes. With family and community at the center of his work, Chef John shares soulful food with warmth and passion.
I’m a seasoned cook turned chef with a passion for many culinary trades and always willing to learn more. I’ve spent years mastering everything from rustic baking to fine dining at private schools, on a cruise line, to a variety of restaurants. To spark a new fire in my career, I’ve turned my focus to the next generation. Children bring joy, so I aligned myself to bring them the same joy through creativities and confidence that comes from cooking.
With a heart in the kitchen and hands that have done it all, I want to inspire kids to stir, chop, and dream big. Happy cooking!
Chef Maya is an accomplished chef, educator, and recognized leader in the hospitality industry. She holds an M.S. in Hospitality & Tourism Management from UCF Rosen College and a B.A. in Culinary Management. Her impressive career includes roles as an Adjunct Professor of Hospitality at Polk State College and Executive Chef at Florida Polytechnic University. She is also a prominent leader in the American Culinary Federation (ACF), currently serving as the National ACF Young Chefs President.
Deeply committed to mentorship, Xiomara serves as the Executive Program Director and Instructor for Junior Chefs of America, where she has also been a Keynote Speaker. Her extensive event experience includes cooking at the Cannes Film Festival in France, the Sobe Food Network Wine & Food Festival, and Super Bowl LV. She is a multi-award-winning chef, receiving the ACF’s 2022 Presidential Medallion and 2020 Student Chef of the Year.
DeShawn L. Mason is a highly experienced food service professional and certified ServSafe Instructor with over 30 years in culinary and management roles. From military-trained chef and food service manager to executive chef and culinary instructor, he has led kitchens, trained staff, and developed nutrition programs across schools, healthcare facilities, and commercial operations. As owner of Candy’s Sweetbreads LLC and a former NSLP coordinator, DeShawn combines operational expertise with teaching and mentorship. Dedicated to food safety, quality, and leadership, he continues to inspire culinary teams while advancing community-focused food programs.
Karen A. Robinson is a dynamic Chef and Foodservice Director with a deep focus on culinary education and nutrition. She currently leads foodservice operations at Cambridge Christian School, drawing on extensive experience as a Chef Instructor for Le Cordon Bleu and a Culinary Arts Instructor at Citrus Park Christian School. An honor graduate in Culinary Arts from Johnson & Wales University, she also holds a B.S. in Social Work and is currently pursuing a Master’s Degree in Nutrition.
Chef Robinson’s career is marked by high-level corporate experience, including Sous Chef roles for Levy Restaurants at major venues like the American Airlines Arena. She holds a specialized certificate in Plant-Based Nutrition and is dedicated to mentoring the next generation, having served as an instructor for Junior Chefs of America, where she taught cooking classes and created food videos for young aspiring chefs.
Anastasia McGee is the owner of Caketastic Online, LLC, a celebrated Tampa Bay bakery. With over 30 years of experience, she is renowned as a premier culinary artist specializing in Caribbean and American-style cakes and catering, earning her a reputation as Tampa Bay’s “leading wedding cake decorator.”
A respected local business leader, Anastasia is also a dedicated educator who shares her extensive knowledge through baking and cake decoration classes. Her success and community contributions have been recognized through prominent features, including a “Business of the Month” spotlight and a “Black Excellence” series.
We are thrilled to introduce a remarkable chef and educator whose culinary journey is as inspiring as it is impressive. As the eldest of nine children, she learned to cook from her grandmother, affectionately known as MUZ. She graduated Magna Cum Laude from Eastern Michigan University and furthered her culinary education at Oakland Community College in Michigan. Her extensive experience includes teaching culinary arts at the high school level and working as the assistant manager in the Garde Manger Department at the Detroit Pistons’ venue, The Palace. She has also been a prep cook for the Tampa Bay Buccaneers, where she contributed to pregame buffets for over 6,000 people. Recently, she joined the Junior Chefs of America as the Program Director for the Sous Chef Certification Program, where she developed an innovative module on Nutrition, focusing on the Gut Biome. Her passion for sharing culinary knowledge is evident, and we are delighted to have her here today. Please join me in welcoming the talented and dedicated chef and educator, who taught our very first class, Nutrition 101.
Passionate and disciplined culinary professional with over four years of experience in fast-paced kitchens. Skilled in advanced knife techniques, food preparation, plating, and maintaining high standards of cleanliness and food safety. Proven leadership as both a professional cook and kitchen manager, excelling in time management, team communication, and inventory control. Experienced in menu planning, staff training, and ensuring consistent quality under pressure. Dedicated to efficiency, integrity, and creativity, I strive to deliver exceptional dishes while mentoring and inspiring kitchen teams to achieve their best.
Chef Ja’Vin C. LeCount, known professionally as Ja’Vin Culinary, is a dynamic personal chef and culinary entrepreneur based in Tampa, Florida. His passion for food ignited at the young age of 10 when he began his culinary journey with Junior Chefs of America (JCOA). A true testament to his early dedication, Chef Ja’Vin was not only one of JCOA’s first young chefs but also holds the distinct honor of being in the first class of graduates of the JCOA Sous Chef Program, which provided a strong foundation for his professional career.
Today, Chef Ja’Vin is the CEO of his successful company, Ja’vin’s Culinary LLC, serving the Tampa Bay area. His talent has earned him significant local recognition, including a nomination for “Best Personal Chef” by Creative Loafing’s Best of the Bay 2025. He remains deeply committed to his community, actively participating in local events like “Collards After Dark” and giving back to the organization that started it all by leading events for Junior Chefs of America.
Executive Chef with over 22 years of experience, I began my culinary journey at 14 working with my family’s catering company. After exploring a Psychology degree at the University of Houston, I discovered my true passion for cooking and never looked back. Rising through the kitchen ranks, I became an Executive Chef at a young age, honing my skills and style. I also embraced teaching, finding joy in mentoring aspiring chefs. Today, I continue to create memorable dishes while nurturing new culinary talent, sharing my love of food and plating with every meal.
