Meet our team of chef-volunteers for our 2014 Camp Sunshine trip!
Aimee Bariteau (Trip Leader) lives in Cambridge, MA. A graduate of the French Culinary Institute, this will mark Aimee’s fifth trip with the organization, and third as its trip leader. Aimee is also a seven-year breast cancer survivor, and was selected in 2014 as a Model of Courage for Ford Warriors in Pink. Her Oreo-studded chocolate chip cookies are magical.
Margot Greenwald (Co-Leader/PR & Events) is a New York City native and a graduate of the Culinary Institute of America. She currently works near Tribeca at Houseman Restaurant as a line cook. Houseman has a small kitchen team so Margot wears many hats from filleting fish to baking peanut tarts. One day she hopes to take her career into the New York City Public School system. When not working, Margot can be found making jams and pies, and checking out new eateries in NYC.
Shin Kim (Co-leader/Curriculum Coordinator) is passionate about spreading the word about the deliciousness of Korean cuisine and teaches recreational Korean cooking classes throughout the New York City area via her company, Banchan Stories. In her spare time Shin translates Korean TV shows. She has starred in her own online cooking show “Cooking with Shin” that highlights dishes featured in those shows.
Mathieson Jennings (Co-Leader/Kitchen Management) oversees food production at stunning eating emporium, The Market on Market, in San Francisco. A graduate of the Culinary Institute of America, Matt is passionate about sharing his love for food and sustainable practices with others, and is a three-time CulinaryCorps chef-volunteer.
Ali Waks-Adams was born in NYC (Mets not Yankees) and currently lives in Brunswick, Maine where she is the pastry chef at Trattoria Athena, volunteers with Mid-Coast Hunger Prevention Program and has been on television promoting the trip. Ali attended the International Culinary Institute in Philadelphia. Her refrigerator and pantry hold many many many condiments and spices from many many many countries.
Chanel Gaude lives in Lafayette, Louisiana. She has been working in kitchens for four years, and recently left her position as Sous Chef at Village Cafe. She is a dedicated volunteer for several local fundraising dinner series including Pig and Plough Suppers and Runaway Dish. When she’s not working, you can find her outside tending to her two acres of land, kayaking or camping.
Janice Provost is the long-time executive chef and owner of Parigi in Dallas, Texas, a farm-to-table restaurant that blends Italian, French and American cuisine. She co-founded Cafe Momentum, a non profit restaurant that teaches at-risk young people the restaurant business, and gives them the skills to find employment in the food and hospitality industry. She and her husband (of over two decades) love to travel, especially to France and the Mexican Riviera.
Jeremy Kohn was born and raised in Queens. He’s been working in the restaurant business since he was 15 years old getting his start as a soda jerk at Johnny Rockets. He graduated from Johnson and Wales University studying culinary arts and food service management. Jeremy is currently the Sous Chef in charge of catering at the Metropolitan Museum of Art in New York City.
Lauren Issaeff grew up in Denver and completed the Italian culinary program at the International Culinary Center. Soon after graduation, she moved to San Francisco to work for The Culinary Edge as recipe and product developer. She’s now back Denver working in culinary PR. Lauren always wanted to be a camp counselor so she’s really looking forward to her week at Camp Sunshine!
Perri O. Blumberg is a recent grad of the Natural Gourmet Institute in New York City, and former intern at Mercer Kitchen. She is currently a freelance food and wellness writer for digital and print outlets such as SELF Magazine and Fit Nation Magazine.