Jennifer Sherman is the Culinary Director at the Alice Waters Institute, where she helps advance edible education and advocate for better food in schools. She spent much of her culinary career alongside Alice Waters at Chez Panisse as a cook, co-chef, and General Manager, while also supporting Alice’s global projects in food and education.



Jennifer spent a decade in Japan developing large-scale food product lines for Rock Field, Ltd., and later served as Culinary Director at The Ecology Center, a 30-acre educational farm and culinary program in San Juan Capistrano. She currently serves on the board of Chez Panisse Restaurant.



In her work, Jennifer champions local organic farming, community engagement, and nutritious school food as essential to children’s learning, health, and behavior. She continues to inspire individuals to support local food systems and embrace simple, healthy eating.



We discuss:


Jennifer’s unconventional culinary journey and the influence of Alice Waters, the godmother of farm-to-table

How the Edible Schoolyard Project and School Supported Agriculture connect kids with gardening, cooking, and local farmers

The impact of good school food on children’s behavior, learning, and overall well-being

The power of parents, volunteers, and communities in shaping better school food systems

Why food education and simple, healthy snacks are essential for nutrition and sustainability




Learn more about The Edible Schoolyard Project and The Alice Waters Institute here: https://edibleschoolyard.org/alice-waters-institute



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