Offering four courses beginning in August with 68 seats available; so far only 20 students have signed up

Registration data from Yavapai Community College as of July 16 indicates that the Sedona Culinary Institute program registration is going slowly.   According to the Community College, only 20 students have signed up so far for one of the four courses offered in August.   That leaves 48 open spots.

Registration data for its October program shows that four of 16 slots have been filled so far.

The Institute works against many obstacles this fall. Layoffs in the food industry because of COVID-19 may have an impact on enrollment.  Camp Verde high school students may not take courses at the Institute  because the Camp Verde High School has its own culinary program.   There is apparently no organized bus transportation between Mingus High School and Sedona or from the Verde Campus to the Institute.  There are no residence halls on the Verde Campus or Sedona Center to accommodate those students who cannot find inexpensive housing in the Valley.  The entire project is overseen ultimately  by Prescott based officials who may have neither the time nor the local East County contacts to deal with developing the Institute in the Verde Valley.

Similar problems like these have persisted since the Sedona Center was originally opened in 2000. They have not been directly  addressed by the Community College or the towns and cities in the Verde Valley.  

After national search, and after acting as interim Director since August of 2017, Jackson receives appointment

Yavapai Community College announced on May 15, 2018 that Chef Jen Jackson is the new Director of Culinary and Hospitality programs. Chef Jackson had served as the interim Director since August 2017.  From reports the blog has received from students, faculty, and others, Jackson is an outstanding selection!

In its press release, the College wrote the following:

“Born in the Deep South in Mississippi, but living the majority of her adult life in Portland, OR, Jen gravitates to her small town upbringing and love of southern food. She always says, `I am French trained with a Southern twist.’ Jen attended Oregon Culinary Institute in Portland, OR and The Culinary Institute of America in both Hyde Park, NY and San Antonio, TX. She is a Pro Chef II certified Chef from the Culinary Institute of America. Last summer, Jen completed a Hospitality Management course through Scottsdale Community College and has continued to further her education in the Hospitality Industry.”

“Before coming to Yavapai College, she owned and operated “Natura Spice Cooking Studio” in the Village of Oak Creek where she taught over 200 cooking classes to the public.  Before moving to Sedona, Jen was a Chef Instructor at St. Mary’s Food Bank/Community Kitchen in Phoenix, AZ. A program for disadvantaged adults to give them a second chance and provide jobs.”

“In her “spare” time, she loves to travel with her partner, hike with their three rescue dogs, go “glamping”, and of course cooking and entertaining.  Jen owned and operated one of the first Food Trucks in Portland, OR back in 2004, “before it was cool,” she says.”

“With her thirteen years in the industry, Jen is excited to use her knowledge, passion, and experience to continue to build the Culinary and Hospitality programs in Sedona and we are happy to have her.”

Fewer than 20 given Level II Chef Rating annually from Culinary Institute of America

Jennifer Jackson, who is considered a lead faculty member at the Yavapai College Culinary Institute of Sedona, recently became one of fewer than 20 people annually to earn a prestigious Level II Chef Rating from the Culinary Institute of America. The Institute is described by some as the world’s premier culinary college.

The rating is bestowed only on students who apply and are accepted to the Institute and who complete four days of rigorous examination and kitchen practice.

Ms. Jackson was professionally trained at the Oregon Culinary Institute in Portland, Oregon and is a certified Professional Chef from the Culinary Institute of America, Hyde Park, New York.  Her first endeavor, “Good Things,” was a kitchen gift and antique store in Natchez, Mississippi.  Jennifer also owned and operated Delta Blues Gumbo, which provided her famous gumbo to numerous delicatessens in the Portland, Oregon area. 

She has been teaching cooking classes the past several years in Scottsdale, Phoenix, and Sedona.  Most recently she joined Yavapai Community College.  She also taught classes at Sur La Table – Fashion Square/Scottsdale and St. Mary’s Food Bank Community Kitchen. 

You may read more about the award in the online Verde Independent article by clicking here. 

Says now is the time to utilize local outstanding chefs in teaching specialties

Sedona resident Paul Chevalier spoke to the College District Governing Board at its September meeting and urged that the new Sedona Culinary school teach “more than the basics.”  He said that current classes are filling a gap that was once filled by high schools.  But he urged the College to do more.

“Teaching line-cooking skills is a good start,” he said, “but line cooks earn from the minimum wage to not much more than $14 an hour.” He surmised that with advanced specialty courses being offered, wages for Institute graduates would be much higher.

Chevalier urged the College to consider immediately starting an advanced program that utilized locally talented chefs who would  teach specialty classes.   He noted that Sedona has well-recognized outstanding chefs who could be called upon to help with the teaching.

You may view Mr. Chevalier’s comments to the Board below.