Chef Jennifer Hostetter, holds a Master’s degree in Food Culture and Communications from the University of Gastronomic Sciences in Colorno, Italy; a B.A. in History from Covenant College on Lookout Mountain, Georgia; and an A.S. in Culinary Arts from Johnson and Wales University in Charleston, South Carolina. She is a member of the Association for the Study of Food and Society (ASFS), an academic organization committed to interdisciplinary scholarship in food studies.
Chef Hostetter currently teaches Techniques of Food Production to Rosen College students. She honed her cooking skills working in various fine-dining restaurant and catering kitchens in Charleston, South Carolina; St. Louis, Missouri; and Chattanooga, Tennessee. Chef Hostetter served as a Food Editor and Manager of Recipe Development for a large multi-national Marketing Corporation in the supermarket industry. She also worked as a Research and Development Consultant for Tavistock Restaurants. She has published articles for a variety of academic, marketing and lifestyle publications on topics such as Food Ethics, Food and Punishment, Food Culture and Cuisine, and more. She currently runs her own Catering and Personal Chef Business, and she teaches cooking classes at Harry P. Leu Gardens in Orlando, Florida.