Ted's extensive background in the restaurant business - combined with his early experience growing up on a fruit and vegetable farm in Michigan - serve as a solid foundation for his commitment to teaching kids to create healthy meals in an era of fast-food, childhood obesity and poor physical conditioning. Personal achievements, entrepreneurial skills, business leadership, mentoring and educational ventures have marked each step of his career and community contributions. Ted was on the boards of the Chicago and Illinois Restaurant Association (10 years as Chairman, Governmental Affairs Committee), Illinois Employers Association, Chicago chapters of the Young Presidents Organization and the World's Presidents Organization amongst others.



Saeri has 20 years of experience in strategic development with start-up companies. With an economics degree from Wellesley College, she offered corporate strategies to a major retail bank and a publicly listed investment fund, where she managed a portfolio of young companies ready for strong growth.  She was a founding member of an early online city guide in the 90’s and led national marketing campaigns for an international media company. Aside from her dedication to healthy eating and home cooked meals with her family, her other passion is to utilize her private sector vigor in small to medium size non-profit companies who are ready to take their organization to another level.


Executive Director

Lara is an experienced nonprofit professional with a Masters in Nonprofit Administration and over twenty years of experience in the political, economic, legal and social environments of nonprofit organizations, ranging from community centers to museums to social justice organizations. She founded a nonprofit organization that taught low-income public high school students the importance of community service and leadership skills. In addition, she taught special education at the local elementary school. At Kids Cooking for Life, she develops programs, collaborates with other organizations and forms partnerships, and oversees fundraising campaigns, marketing and communications.


Program Director

Rosalie has been actively involved in the Bay Area food scene for over 20 years; creating and directing galas and special events, kid’s cooking classes, corporate team building, celebrity chef dinners and other scrumptious occasions. As an educator, Rosalie brings her passion and knowledge of healthy cooking and nutrition into our classrooms. She strongly believes that these activities inspire and empowers students with knowledge, independence and responsibility for how and what they eat. Rosalie Arcadi has a BA from the State University of New York and earned her California Teaching Credential at Sonoma State University.



With a Bachelor of Arts in Psychology from Lewis & Clark College and a professional background in the non-profit sector, Lauren’s underlying mission in life has always been to help people. Lauren has a Nutrition Consultant Certification from Bauman College and leads a holistic lifestyle. She discovered the world of holistic healing during her own personal health crisis and has first hand experience with healing imbalances within the body using nutrition and lifestyle practices. Laurens goal as a KCL teacher is to educate and empower kids how to cook using real food in an authentic and fun way. You can find her hiking, traveling or cooking on the weekends with family and friends. 



Beth’s culinary adventures started in high school as an apprentice cheesemonger. Since then she has worked in various epicurean endeavors from restaurants, catering, winemaking and cheesemaking studies. She has raised three enthusiastic home cooks and is excited to continue applying her knowledge of plants, herbs and nutrition gained from many decades working in alternative health modalities. 


Grantwriting Consultant

After finishing her second masters degree from the University of Oregon in 2012, Ahavah began work in the nonprofit world as an event planner, executive director, grant writer and development director for organizations including WellMama, Holt International and Institutional Stove Solutions. In addition, she lived overseas for 10 years and is a teacher, organic gardener, herbalist and mother of four. She brings a strong background in grant writing, development work and a love of preparing and eating healthy foods to Kids Cooking for Life.  



Instructor Vivian Richardson has extensive experience as both a cook and a teacher. She has a certificate for secondary education (middle and high school) and a license for early childhood education (preschool). She started and ran a prominent catering company in San Francisco for years, serving thousands of guests. Teaching kids about nutrition and how to cook healthy food for their bodies is the culmination of her skills. Vivian adds that working with Kids Cooking For Life is a pleasure and a privilege. 



Lorenzo has been in the food service industry for decades. He is a graduate of L'Acadmie de Cuisine in Washington D.C. where he studied under Chef Gerard Pangaud, Jose Andres, Daniel Boulud and others. He has also taught at L'Academie as well as being a personal chef.  In addition, he has owned many businesses including a bed & breakfast and has also worked for Whole Foods Market. Lorenzo is currently the store director for Real Food Company in San Francisco.  He brings his love of cooking to Kids Cooking for Life and hopes to share it with his students.



Mandy is a passionate home cook who has promoted the benefits of healthy eating to kids and their families for years. She strongly believes kids' understanding of nutrition and healthy cooking empowers them to stimulate healthful eating habits at home. She contributed weekly recipe submissions to her school district newsletter to encourage healthy cooking habits for years. Mandy is honored to be an instructor for Kids Cooking for Life where she can continue to spread her knowledge within our community. 



Judy is a former Special Education teacher with a passion for nutrition and for helping those who are trying to live independently. She believes that cooking with students in special education classes can be an opportunity to increase independence and simultaneously an opportunity to learn how to choose and make healthy food choices. Further, mastering these skills can help to facilitate transition from school to life in the "real world" and skills are best learned by doing. Judy currently teaches in the Special Day class at San Rafael High School.



Kathy’s work experience centered in the healthcare arena, ranging from large corporations to a nonprofit medical center. Recently retired, she has been a volunteer for other organizations that prepared organic healthy meals for those undergoing serious medical treatments. Kathy is a lifelong home chef and enjoys feeding her family and friends with fresh, wholesome food.  She believes that the Junior Chefs of Kids Cooking For Life bring great energy and interest in cooking and eating well but need some guidance!



Jennifer  Vigo has been a Registered Dietitian-Nutritionist for more than 25 years. She enjoys educating people of all ages how to nourish their bodies for life. Her work has evolved through many settings and kitchens, including teaching and counseling in hospitals, schools, athletic clubs and private homes. Her cooking skills focus on recipe development and nutrient content. Jennifer has raised 3 daughters who follow in her passion for the wellness of our environment and personal health. They raised bees, chickens and culinary gardens at home and in their community. She is looking forward to cooking alongside of the energetic and diverse kids in the Kids Cooking for Life program this year.  



At the Santa Rosa campus of New College of California, Aaron studied ecological literacy in public education with an emphasis on food related issues. He served as a nutrition, cooking, garden and environmental educator for nine years at Dover Elementary School, West Contra Costa Unified School District. There he taught the cooking and gardening program and also food-oriented courses for gifted and talented (GATE) students. Aaron has been a lead instructor with Kids Cooking for Life since its inception in June 2009 when he taught their very first summer camp.



After retiring from a career in both the corporate and academic arenas, Lauren has turned her efforts towards a variety of community volunteer work. She is an avid home chef who loves cooking healthy meals for family and friends and recently joined Kids Cooking for Life as a teaching assistant. She welcomes the opportunity to help educate young children about the benefits of preparing and eating “real” food and is excited about helping to further Kids Cooking for Life’s mission as she is passionate about the need for children to develop healthy eating and exercise habits from an early age.  



Cooking has been one of Cece’s prime interest from her high school days. She spent 15 years as an Event Planner and assistant in food preparation for four catering companies located in Marin, Walnut Creek and Scottsdale, Arizona. She enjoys baking and has taught classes in baking to youngsters 10 to16 years old. She and her husband have traveled extensively and have enjoyed taking cooking classes in many countries around the world. 



After a career as a lawyer and a judge, Kat Braeman moved to the Bay area and is enthusiastic about Kids Cooking for Life and empowering children. She encouraged her daughter to cook at age twelve when she became a vegetarian. Kat served on the national board of the American Association of University Women (AAUW). Her interests include healthcare and she has designed several innovative programs. Kat is a leader in the Unitarian Universalist Congregation of Marin and has been active in professional and civic groups.



For over 15 years, Bianca has worked closely with founders and senior management to execute and manage the operational aspects of complex projects in the fashion, retail, non-profit and high-tech industries. She provides clients with information and insight that helps them make better business decisions and course correct if necessary. In 2011, she co-founded Hold for Jane, a B2B SasS start-up for luxury retailers. She is an Executive Member of Fashion Group International and Founding Director of Kids Cooking for Life. 



Professor Emeritus, Economics, Montclair State University, Montclair, New Jersey.



Jennifer Silva is an experienced CEO and entrepreneur with a strong background in product development, digital marketing, ecommerce and marketplaces. She has served as the CEO for several successful businesses and founder of an online marketplace for parents to find summer camps and activities for their children. Jennifer is advising and coordinating the incorporation process as Kids Cooking For Life becomes an independent 501c3 organization. She is a big believer in the mission of Kids Cooking For Life, and would like all kids to learn how to cook healthy food. 



Dana is passionate about empowering people to lead healthy lives through good nutrition and physical activity.  She is a former Associate Professor of Epidemiology at UCSF with a background in osteoporosis, heart disease, successful aging, and obesity research.  As an epidemiologist studying chronic disease, Dana recognized the extensive impact that our food choices have on our health.  She continues her work as a nutrition educator, working with kids of all ages from under resourced communities, sharing her love of cooking and healthy eating, the power of healthy food choices, and demonstrating that healthy food tastes good! You can find Dana in her kitchen or out running and hiking and biking the trails of the Bay Area, with her husband and three daughters, all of whom love to cook. Dana has a degree in Human Biology from Stanford University, a Masters in Epidemiology from the University of Massachusetts, Amherst, and a PhD in Epidemiology from the University of California, Berkeley.  She has a certificate in Integrative Health from the Andrew Weil Center for Integrative Medicine.  


Kids Cooking for Life

P.O. Box 94

Larkspur, CA 94977


(415) 637-1414


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Photos courtesy of

Tom Rohrer Photography

Kids Cooking for Life is a fiscally sponsored project of MarinLink, a California nonprofit corporation exempt from federal tax under section 501(c)(3) of the Internal Revenue Service #20-0879422.

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