Maddie Sharp started competitive cooking in high school. She took her competitive spirit to the Oregon Coast Culinary Institute where she became one of five members of The ACF Youth Team USA and had the opportunity to compete in the IKA Culinary Olympics in Erfurt, Germany in 2012. She worked in resorts, clubs, restaurants, and small businesses before teaching full time at The Culinary School of Fort Worth. Teaching plating and knife skills are a couple of her passion projects, and she hopes to keep students interested and motivated to compete in culinary competitions. As a wife and mother she gives a different point of view to students through all stages and walks of life.

Chef Edward Gutierrez served in the United States Navy as a Culinary Specialist and has worked in over a dozen restaurants in the Fort Worth and has 15+ years of experience in the culinary industry. Chef Gutierrez is a Certified Executive Chef®.

Chef Rosemary Pagtakhan attended Kendall College in Chicago and received her A.A.S. degree in Culinary Arts. She has over 15 years of experience in the hospitality industry ranging from hotels, bakeries, senior care and education working in both front and back of the house. Chef Rosemary loves cooking and teaching both savory and sweet foods. Her background stems from French cuisine and pastries and includes different areas of hospitality management.

Chef Jason Avelson attended Tarleton State University and received his Bachelors of Applied Arts and Sciences with focuses in Education, Nutrition, and Business. He is a veteran of the Armed Forces and graduated at the top of his class from The Culinary School of Fort Worth. Chef Avelson specializes in student focused learning and southern comfort classics.