We completed our first Community Chef cohort in December of 2023. Throughout the two years of this cohort, our Community Chefs participated in and led workshops, workforce development, and our events. They prepared over 2,700 meals for community members with farm fresh produce! All five cohort members at the end of the programming were working in the food industry, either as entrepreneurs or in elevated food service roles. Please read more about our Community Chef alumni below!
The programming for this cohort was largely successful, and it also revealed where our organization’s strengths and growth areas are. Based on what we learned from this first Community Chef Fellowship we are taking 2024 to adjust, plan, and raise funds for the program with the hope to restart the program in 2025. We are looking to implement a different program format that is more aligned with our strengths and uplift other organizations that intersect with this work.
Community Chefs Cohort Alumni
Completed the program December 2023.
Paula Hernandez
From the mouthwatering spice of peppers and chilies that are staples in her Oaxaca cuisine, to the fire of conversation, there is a tangible heat in the kitchen when Paula hosts a Community Chef workshop. She is a community leader, friend, mother and an advocate for using food as medicine. When she is not working with Zenger, she is working with her children’s school to provide healthier food options, and even speaking directly with the Mayor about her community. She just launched her first food cart, La Cuchara! Go visit her M-F 10a-5:30p at 215 SE Morrison St. for a taste of her delicious tamales, birria, burritos, and other Oaxacan specialties.
You can contact Paula to cater your events too!
Michaela Huff
Chef Fellow Michaela Huff has always had a love for the culinary arts, a talent in which she inherited from her family. Michaela comes from a long line of chefs, starting with her grandpa who was a navy chef for many years, her father, aunties, uncles, and cousins too. She began taking culinary arts seriously about three years ago while staying with her aunt. Cooking all of her aunt’s meals. Declaring it Michaela’s calling, her aunt convinced her to take it more seriously. With great honor Michaela prepared her aunt’s 70th birthday meal. Folks came from all over the country to share this special day! The traditional cajun meal brought compliments and so much confidence. Folks have since requested catering for weddings and special events. After her beloved aunt passed away she began to search for culinary opportunities and came across Stone Soup PDX. Starting work with Stone Soup PDX three days before her beloved aunt’s birthday was a blessing. The journey of passionate dedication to culinary arts is rooted in her family story.
Cathreen “Cassie” Sanders
Chef Fellow Cassie has been cooking since the ripe old age of three! Her grandmother was a huge influence on her cooking; as well as her Black American, and Native Osage and Wichita heritage. Growing up with natural remedies and eating close to the Earth were the norm growing up. She continues the tradition of healthy living by centering her grandchildren’s health while cooking. Cassie’s company she started in Texas, Black Butterfly Catering Company, and her work in progress, Flippin’ Pie Company are back on the rise after a pandemic hiatus. So keep your eyes peeled for opportunities to enjoy Cassie’s delicious food!
Kimberlee “Shay” Smith
Chef Fellow Shay has always been interested in everything food related. She loves learning different fusions, and researching how to reduce food waste, food deserts, and explore food justice issues. Growing up her father did a lot of the cooking. They had very different food tastes. Her curiosity and palate led her to experiment with new recipes. Encouragement from a young age fueled her culinary interest. Youth also took a few difficult turns where she saw, experienced, and overcame many tragedies and obstacles. These events led to work in Human/Social Science. Her work in Human Services is important and satisfying. Cooking is in her heart and a true passion. Shay brings all of these talents to the kitchen. Her flavors and kindness are a delight. Her goal is to own a small restaurant that offers personal chef and catering services.
Jayda Turner
Chef Fellow Jayda is a dedicated mother to three “astonishing” children. They are a beautiful family and it’s an honor to bear witness to Jayda’s leadership skills with her children and her Chef Fellowship team. A devout lover of nature and farming she is dedicated to farm to table cooking and responsible land stewardship. Jayda centers her connections with the community through the art of food and agriculture. Her goal from a young age is to own a soul food restaurant. Jayda touches folks’ souls with the art of cooking not just for pleasure but also for community care and racial justice.