Brenda Gibbon (She)
B.S. Spanish, M.A. Curriculum and Instruction - Educational Technology, Grand Diplome of Culinary Arts
My culinary education began in the kitchen of my Sicilian Great Grandmother and continued throughout primary and secondary school in my Italian grandparents kitchen and my mother's - cooking has always been a family affair. I moved to Mexico after graduating high school and my love of food was culturally elevated. After many years in Mexico, I lived in different states within the US and worked in kitchens learning from many talented chefs. I wanted Classical training so I moved to CA to further my culinary education by attending the International Culinary Center (Formerly the French Institute) and learned/honed in on technique from amazing chef instructors.
Once my children were born, I decided to take the route of Spanish Teacher and Garden/Culinary instructor so I could teach young minds the importance of knowing where their food comes from, how to grow food and how to cook with the harvest while also teaching them Spanish. I am currently working with the New York State public school system (for the community where I grew up) to create an Agricultural Science and Future Farmers of America program. I am also a chef and culinary gardener at Silver Oak Cellars in Oakville.