Jess is passionate about seasonal, locally sourced produce and creating an environment where everyone feels comfortable in the kitchen. She has been with LACS since 2003, when she first took our 20 week cooking series, and has since become deeply dedicated to sharing her love of food and cooking with her students. Having spent many years as a private chef in Los Angeles, Jess also focuses on health and wellness. As a certified health coach and nutrition consultant, she is often seen running local races or attending yoga classes. Jess believes that food is fuel and is committed to the idea that healthy food can be not only nourishing but also delicious and visually stunning. She is especially passionate about crafting inspired, flavorful salads.

Chef Leslie Riley’s culinary journey began in her grandmother’s kitchen, a vibrant hub of Alpine flavors from Italy, France, Austria, and Slovenia. A distinguished graduate of the California School of Culinary Arts, she’s cut her teeth in the industry working for prestigious hotels and then catering companies serving Hollywood’s elite. In her first Executive Chef she was charged with orchestrating the Rose Bowl Tailgate for 1,500 guests. And she has gone on to serve as Executive Chef for other high profile institutions such as the Los Angeles LGBT Center. For over 15 years, Leslie has also shared her expertise with aspiring chefs in professional culinary programs, earning her teaching credential along the way. But her true passion has been empowering home cooks by demystifying professional techniques  to build their confidence and inspiring joyful creativity. Leslie believes in the transformative power of shared meals championing the idea that preparing and enjoying food together are the most enjoyable way to cultivate connection and community. Chef Leslie invites learners of all ages and skills back to the kitchen table, where hearts and minds are nourished.

Richard Ruskell is an acclaimed pastry chef whose career spans top restaurants, luxury hotels, and higher education. A graduate of the French Culinary Institute in New York City, he began as Chef Pâtissier at the 5-diamond Phoenician Resort in Arizona before opening his award-winning pastry shop, Pastry Maxine. He later taught at the New England Culinary Institute and went on to shape the dessert program at the Montage Hotel in Laguna Beach, creating showstopping cakes and chocolate artistry for celebrities including Oprah Winfrey, Beyoncé, U2, and Meryl Streep. Since 2014, he has brought his artistry to UCLA, developing breads and desserts for students, the Luskin Conference Center, and UCLA Catering. Named by Food & Wine for crafting the “best brownie ever tasted,” Ruskell has also appeared as both contestant and judge on Food Network.