HEAD COOK: Judy Lyon
COMPETITION: World Seafood Championship
QUALIFYING EVENT: Le Cordon BleuCertified Nutritionist (M.S.) that enjoys turning a kitchen into a food chemistry lab! Creating menus and developing multiple ways to modify recipes and add flavors is a science! It's a challenge as well as rewarding to provide my clients alternatives. My love for cooking goes back to my childhood. I learned at an early age on how to create a meal with limited resources. I recently took a sabbatical from my career; currently attending Le Cordon Bleu-Las Vegas enhancing my food knowledge and master skills to advance in the culinary profession. I have a competitors heart, enthusiastic to compete against others that enjoy the same passion. Winning a golden ticket for an on-campus competition was an honor, getting the opportunity to compete at the World Food Championship arena is spectacular!