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CHEF JAY MARSHALL, CEC, AAC, Chairman Of The Board

A 1976 graduate of the Culinary Institute of America, Jay has worked in various restaurants from New Jersey to Pennsylvania to Florida, including The Fromagerie in New Jersey and Walt Disney World Resort in Florida. After moving to California more then 20 years ago he worked at San Jose State as Executive Chef. He recently took the Executive Chef position at Sysco San Francisco” it’s great working with so many passionate chefs and owners who are looking for new ideas, as I can help them in the process”.    A past president of the local American Culinary Federation Chapter, and several National Committee Positions, including Parliamentarian and By Laws and Resolutions, Jay earned his Certified Executive Chef in 1995 and was inducted in the American Academy of Chefs in 2006. With several competition medals and two Presidential Medallions, Jay has now turned to mentoring young culinarians and spending more time with his family including two grandchildren.


Jerry Clopp,  Treasurer

CHEF JERRY CLOPP, TREASURER

Chef Clopp began working in restaurants at the age of 14 in Ventura County, CA.  Jerry attended community college and private cooking school, while working in a number of restaurants. Jerry has spent years cooking in New Orleans, Tamp, Biloxi, Guflport and various locations in California. 

Jerry worked in international trade and culinary consulting, traveling the world for food importers and exporters. However, after several year, he missed the kitchen and decided to turn to teaching.  Jerry began teaching in public schools and opened a cooking club on campus; which blossomed to become a regular ROP Culinary Arts class, and morphed to an entire Academy of Hospitality and International Tourism. He has now has started a campus teaching garden where the food is used to offer staff lunches on a weekly basis.  

 Chef Clopp continues to cater and volunteers with the Boy Scouts and Kitchen On Fire cooking school in Berkeley. For the past five years, he has been a private chef for the prestigious Bohemian Grove during the summer months.  

 In 2011, Chef Clopp became the co-lead of the Academy of Hospitality and International Tourism (AHIT) at Hercules HS where he teaches advanced seniors International Cuisine. 

      Vice Presdident II ~ Chef Stephanie Schutz   Chef Stephanie Schutz serves as National Accounts Manager for SupHerb Farms.  Chef Stephanie’s interest in food was nurtured by her Italian mother and grandmother when they crowded in the kitchen to prepare feasts for family get-togethers. She immersed herself in the regional cuisines of Mexico City and Puebla during a three- year stay south of the border.  After graduating with honors from Scottsdale Culinary Institute Chef Stephanie secured a pastry chef position at the famed Mary Elaine’s at the Phoenician Resort in Phoenix. She was recognized for her upscale menu roots and baking skill by the Phoenix New Times for Walker’s pretzels, described as “steamy hot, cloaked in coarse salt and pulled in pliant, chewy mouthful, they’re almost sensual.” Chef Stephanie leveraged her culinary skills in every segment from fine dining to airport concessions and ran her own catering business, Everything Extraordinary, in Scottsdale.  Chef Stephanie discovered her flair for consultative and solution based selling in the foodservice industry when she served as business development account executive for the foodservice distributor Shamrock Foods. She also held both independent and mulit-unit broker sales rep positions for J. Goodman & Associates where she represented 40+ manufacturers and maintained and grew business with regional, emerging and national restaurant chains. While at J. Goodman & Associates, she was nominated for Sales Person of the Year by her peers two years in a row and received the honor in 2009. Before joining SupHerb Farms, Chef Stephanie continued to build relationships and business, serving as district sales territory business manager and national account manager for Heinz North America. Representing the full product line Chef Stephanie was successful working with Heinz cross-functional teams as well as customer R&D teams to create proprietary menu items. Continuing education at CIA’s Techniques Bootcamp and professional memberships like Women Chefs & Restaurateurs keep Chef Stephanie at the top of her game.

  

Vice Presdident II ~ Chef Stephanie Schutz

Chef Stephanie Schutz serves as National Accounts Manager for SupHerb Farms.

Chef Stephanie’s interest in food was nurtured by her Italian mother and grandmother when they crowded in the kitchen to prepare feasts for family get-togethers. She immersed herself in the regional cuisines of Mexico City and Puebla during a three- year stay south of the border.

After graduating with honors from Scottsdale Culinary Institute Chef Stephanie secured a pastry chef position at the famed Mary Elaine’s at the Phoenician Resort in Phoenix. She was recognized for her upscale menu roots and baking skill by the Phoenix New Times for Walker’s pretzels, described as “steamy hot, cloaked in coarse salt and pulled in pliant, chewy mouthful, they’re almost sensual.” Chef Stephanie leveraged her culinary skills in every segment from fine dining to airport concessions and ran her own catering business, Everything Extraordinary, in Scottsdale.

Chef Stephanie discovered her flair for consultative and solution based selling in the foodservice industry when she served as business development account executive for the foodservice distributor Shamrock Foods. She also held both independent and mulit-unit broker sales rep positions for J. Goodman & Associates where she represented 40+ manufacturers and maintained and grew business with regional, emerging and national restaurant chains. While at J. Goodman & Associates, she was nominated for Sales Person of the Year by her peers two years in a row and received the honor in 2009. Before joining SupHerb Farms, Chef Stephanie continued to build relationships and business, serving as district sales territory business manager and national account manager for Heinz North America. Representing the full product line Chef Stephanie was successful working with Heinz cross-functional teams as well as customer R&D teams to create proprietary menu items. Continuing education at CIA’s Techniques Bootcamp and professional memberships like Women Chefs & Restaurateurs keep Chef Stephanie at the top of her game.

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CHEF TRACY FLORES

Board of Directors

CHEF MARK DAVIS, CEC,   Board Of Director

 

Board Of Director


The Culinary Director of the international Culinary School at the Art Institute of San Francisco, California, Mark Davis began his culinary career at age 15, working his way up from dishwasher in Concord CA to Certified Executive Chef at various restaurants and hotels across the United States. Mark traveled for a summer in Europe and has worked as a chef in Stateline and Reno NV, Naples FL, Marina Del Rey, CA where he worked for the prestigious five star, five diamond Ritz-Carlton Hotel. He specialized in Garde Manger which featured curing and smoking techniques and focuses on cold food preparation and charcuterie.

Chef Mark Davis is also a competitive Ice Sculptor recognized around the world for his innovation, style, and skill in carving, design and sculpture. Mark has traveled the world competing in International Ice Carving Competitions in Canada, China, Germany, Japan and many within the United States. Chef has competed in both the 1998 Nagano and 2002 Utah Winter Olympics as part of the United States Ice Carving Team.