Jacquelyn Buchanan
Director of Culinary Development

For many years now, my life and my livelihood have revolved around food. Learning about it, cooking it, growing it, teaching others about it, sharing it at the table. My passion for food has been expressed in
different roles, from raising a family to executive chef, to culinary educator, to my current role as director of culinary development for Laura Chenel’s Chèvre. I believe food has the power not only to sustain us, but to heal us. When we choose foods that are sustainably grown, that travel a short distance from farm to table, and that are minimally processed, we are investing in our health and well-being. But there is something more, too. When we put joy into what we do, whether cooking a simple omelet or planting a row of peas, it’s evident. When something is made with love and care, it shows, and everyone who experiences it is elevated by the experience. My sensibility as a chef and an educator is defined by that belief.

Before I became a chef, I dabbled in a variety of careers. I was a “success,” but I didn’t feel very connected or passionate about my work. I decided to start paying attention to what I loved, what really engaged my attention and enlivened my curiosity. I quickly realized it was learning about food and wine. I took a chance and enrolled at the California Culinary Academy. That was years ago, and since then I’ve been fortunate to cook with leading lights of Northern California’s culinary scene, many of them women. Working with Judy Rodgers reinforced the importance of uncompromising standards and minding the details. From Patty Unterman, at Hayes Street Grill, I learned about respecting your ingredients and building relationships with your vendors – they are the link to where your food comes from and how it is grown and harvested. Working with local artisan foods has always been a privilege and a pleasure. Northern California has such an agricultural bounty and so many culinary pioneers. Their sensibilities have shaped the tastes of the country for the better. I still remember the first time I tasted Laura Chenel’s Chèvre as a chef. What a revelation. We were there at the beginning of the food revolution more than 30 years ago, and our cheese just keeps getting better.