Chris Shepherd, Underbelly After graduation, Chris worked in various local country clubs before he joined anther Art Institute graduate, Randy Evans, at Brennan's. While there, Shepherd worked his way up the ranks from line cook to purchasing agent to fromager before becoming Executive Sous Chef and Wine Guy.
Valuing the essence of fresh ingredients, Shepherd painstakingly resources locally grown foods. "Obtaining local ingredients isn't about convenience," he explains, "It's about getting the best possible quality." Shepherd has received national praise from The Wall Street Journal, Saveur, Food Arts and Wine Spectator. Chris is the premier customer when our Recipe Gardeners take their produce to market. "I'll buy it all!" he declares first thing on market day, much to the children's delight.
2018 Chef of the Year
Kevin Naderi, Roost
Chefs Advisory Board
Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.
These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Get in touch and get started today!
The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.