MA

Masters of Arts

Masters

academic degrees , Dietetics and Food Sciences and Management

Masters

academic degrees , Dietetics and Food Sciences and Management

Jenny Huston's Farm to Table and Food Services is the product of 30 years in the food services industry and a heart felt dedication to food equity and social justice issues. She has the real world knowledge of how the industry actually works, the smarts to know how it should work, and the grit and determine to make that happen. 

Chef Huston has an impressive string of credentials, qualifications and history. In New York she planned and implemented healthy non-profit food service programs for the Doe Foundation. In Oakland, she transformed a traditional non-profit food service provider for seniors into a model Farm to Table program. Both had budgets of about $2 million. She has taught aspiring chefs in community colleges. In the private sector she ran a successful catering and consulting firm for 17 years. 

Over the past 15 years Chef Huston has been involved with the research, development, implementation, and administration of  local and sustainable Farm to Table food programs, and developed Social Enterprise businesses and programs.

Chef Huston's other expertise includes long and short-term project development, multidisciplinary program management, training program design and implementation, and cost cutting and problem solving skills. Chef Huston's academic qualifications include a Masters of Arts in Food Economic, Policy and Food Systems (NYU), a Bachelors of Arts in Food Sciences and Dietetics, a Bachelors of Arts in Hospitality Management and Business (SJSU) and Culinary arts degrees (CCA).