Judges

Maddie is a former Jr Iron Chef VT participant. At her local high school she takes pride in helping serve local seniors a meal once a month. Her passion for food started at a very young age. She distinctly remembers baking desserts with her grandmother since she was old enough to stir and admittedly lick the batter. She joined Jr Iron Chef VT to further her knowledge of food and learn ways to make lunches healthier within schools.

Prior to joining the Center for an Agricultural Economy as their Executive Director in February 2013, Sarah Waring served as Program Director for the Farm & Wilderness Foundation, a 73 year old non-profit outdoor education organization. Sarah has also managed a comprehensive statewide campaign called Council on the Future of Vermont for the Vermont Council on Rural Development, has worked in the non-profit world in conservation, land use planning, and rural development, as well as for the Bureau of Land Management in Washington, DC. Born and raised in Glover, Vermont, Sarah earned her B.A. from Haverford College, and her M.A.A. from the University of Maryland. Although she has lived in various places on the East Coast and in the Rocky Mountains, Sarah is proud to call Vermont home.

Megan received her undergraduate degree in International Relations from American University and went on to get her MA in Cross-cultural Communication and International Development from the School for International Training.  Her experience ranges from working as a Planned Parenthood Educator on college campuses to work with income generating cooperatives in West Africa.  She moved to Burlington, Vermont in 1996 and has been working in community outreach and health education at Blue Cross & Blue Shield of Vermont for 20 years.   

Adam has spent the last decade working with artisan cheese and their producers.  Graduating with a BA in Interdisciplinary Studies from the University of Missouri, Smith focused on natural systems and social sciences.  Post-graduation Smith co-owned Green Stone Designs, a landscaping company offering sustainable solutions for lawn and garden care.  A passion for food, however, eventually led him down another professional path. Smith attained culinary skills through back-of-house restaurant work, followed by a position in specialty retail as the cheese counter manager at the Wine Merchant of St. Louis.  This experience marked a professional calling.  Smith was hired to Cowgirl Creamery's retail management team culminating in a post as the General Manager of their Washington D.C. location.  In 2012, Smith represented Cowgirl Creamery in the Cheesemonger Invitational and placed 1st among a roster of cheese professionals from around the world.  With a firm footing in cheese, Smith’s desire to expand his repertoire to include charcuterie led him to France for an immersion study of traditional methods.  Returning to Vermont in 2012, Smith joined the team at Jasper Hill Farm, a dynamic company committed to sustaining Vermont's working landscape, which is comprised of two dairy farms, two creameries, four partner producers and the central aging facility at the Cellars. Smith served as the resident Chef du Cave at the Cellars at Jasper Hill from 2013-2017.  Overseeing all operations related to affinage, Smith dedicated his time to ensuring that the cheese, the team and the facility are all well cared for.

Jason is the Managing Partner and Executive Chef of Operations for The Worthy Burger. He brings a passion for fresh, natural ingredients sourced locally, paired with culinary inspirations from everyday living. Jason’s career began at the Phoenician Resort Hotel in Arizona, under the direction of Alessandro Stratta, known for appearances on The Iron Chef. Honing his skills at John Gardner’s Tennis Ranch, then at Lon’s of Hermosa, he followed Chef Michael de Maria to Michael’s at The Citadel. Jason’s accolades include “The Best of” New Hampshire 2008 & 2009, and Headline Chef at The James Beard House in 2011’s “Vermont Farm Dinner”, 2008’s “White Truffle Extravaganza,” as well as James Beard Dinners in New York City featuring Historic Hotels of America and Chef Michael DeMaria. A native of Vermont, Jason has worked locally at The Hanover Inn, The Jackson House and The Quechee Club. While at The Jackson House in Woodstock, his cuisine was voted in Conde Nast’s January 2006 Gold List as “The Best Food” - “Ranked Number 1 Score 100” AAA Four Diamond Award, and was also featured in the following magazine publications: Bon Appétit, October 2005; Modern Bride, Winter 2005; Condé Nast “Top 75 Places to Stay in the World”, Fall 2005; and Ski Magazine, October 2005. Celebrating Vermont’s regional flavors, Jason will implement a farm to table program supporting local farms and organizations. As a member of Slow Food, USA, and Chefs for Sustainable Environment, he’s engaged with the Vermont food community in every sense.

Doug has been the Director of Food Service for the Burlington School Food Project for nearly 20 years. He co-chairs the Food Service Directors Association of Vermont buying co-operative, chairs SNA's Public Policy and Legislation Committee, and is past President of SNA-VT. Doug has been working in child nutrition programs for 25 years and has been actively involved in the Farm 2 School movement for over 15 years. Doug resides on a farm in North Ferrisburg, Vermont with his wife and has 4 grown children.

Andrew is a two-year veteran of Jr Iron Chef VT. He led his Milton High School team to award-winning finishes in the past two competitions.  Andrew’s interest in cooking started early in life by ‘helping’ his mother around the kitchen.  He joined Jr Iron Chef VT to pursue his knowledge of food and how to prepare it in different ways. Now that he is about to graduate, he is learning as much as he can about cooking so he is ready to prepare meals that taste great and are healthy when living independently.

Alyson was appointed Deputy Secretary of the Agency of Agriculture, Food, and Markets by Governor Phil Scott in January of 2017. Most recently, she served in the Vermont State legislature, representing the Addision-Rutland 1 District. A graduate of Champlain College, Eastman has owned and operated several successful businesses over the years, offering a wide variety of services including property management, payroll, bookkeeping, and H-2 Visa management. Agriculture has always been an important part of her life. She grew up on the family farm in Orwell, Vermont. Throughout her youth, she was active in 4-H. She continues to live on the family farm in Orwell with her husband, and two sons.

Yaw is the Superintendent of the Burlington School District and has previous leadership experience as a superintendent in Canada. He demonstrates a strong commitment to both the development of community assets and social justice through engagement of students, parents and staff. Yaw seeks out opportunities to collaborate with community and business organizations on innovative initiatives. He has trained and presented on student achievement, leadership, community engagement, safe and inclusive schools and equity issues throughout North America, Europe and parts of Asia. Most importantly, Yaw takes great pride in empowering students and staff to reach their highest potential.

Kate believes in the power of collective impact to solve our most pressing public challenges, and enjoys traveling Vermont to support communities eager to make systematic change.  Since 2013, Kate has served as a Field Representative for United States Senator Patrick Leahy, where she helps to manage his anti-poverty portfolio including housing, human services, nutrition and education.  Prior to landing this dream job, she helped to lead the Irene Recovery Office after Tropical Storm Irene devastated Vermont in 2011.  As a native Vermonter, Kate can most often be found trying new recipes with her CSA, at her yoga studio or on the road as she aspires to join the Vermont 251 Club!