Spotlight on Erica McCloud, Executive Chef and Director of Dining Services, Andrews Osborne Academy ⭐️

Erica has been passionate about cooking since childhood. Inspired by a love of exploring cultures, cuisines, and new flavors, she knew early on that becoming a chef was her calling.

Today, she continues to express her creativity through food while embracing the ever-changing challenges of the culinary world.

What Erica loves most about leading a kitchen is making a meaningful impact. Whether she’s creating meals that delight students with dietary restrictions or celebrating with them beyond the serving line, she finds the greatest reward in bringing people together through food and genuine connection.

Among her proudest culinary creations are her Braised Curry Goat and Dark Chocolate Kasada Cake, two dishes that showcase her love of bold, layered flavors and a willingness to take on new challenges.

For Erica, every dish is an opportunity to surprise, inspire, and create a memorable experience 👏 ...

Spotlight on Morgan Yasurek, Chef Manager, The Kiski School ⭐️

For Morgan Yasurek, every menu tells a story. This year, she thoughtfully redesigned her four-week menu cycle to better reflect the diverse backgrounds of her students, who come from more than 30 countries. Knowing that many of them are away from home for eight months at a time, Morgan set out to create meals that feel welcoming, familiar, and inclusive, bringing a taste of home to the dining table whenever possible.

In the kitchen, Morgan believes strong leadership starts with staying calm, leading by example, and showing her team they’re appreciated. She knows that being present and willing to jump in during the busiest moments builds trust and makes all the difference.

When it comes to cooking, Morgan’s favorite “ingredient” isn’t one specific item, it’s the one that brings a dish to life. That final touch that transforms good into memorable is what inspires her every day. 👏 ...

Spotlight on Kris Pfaff, Director of Dining Services, Sandy Springs Friends School ⭐️

For Kris Pfaff, great leadership starts with one simple belief: we’re a team. Whether it’s a busy lunch service or a challenging day in the kitchen, Kris leads by example, reminding every team member that they’re in it together, from clock-in to clock-out.

One career moment has stayed with Kris throughout the years. After helping a distressed cake delivery driver navigate a damaged wedding cake with patience and compassion instead of frustration, Kris realized the kind of chef he wanted to be. That experience reinforced a philosophy he still carries today: staying calm and supporting others solves far more than losing your temper.

Chef Appreciation Week is especially meaningful to Kris because it shines a light on the people who often work behind the scenes. It’s a chance to celebrate the dedication, teamwork, and care that chefs bring to every meal, and to recognize the impact they make every single day 👏🧑‍🍳 ...

Spotlight on Chef Damon Cundiff, General Manager, Georgia Power ⭐️

Damon Cundiff’s passion for the culinary world began in his great-grandmother’s kitchen, where he watched her prepare every meal with incredible heart and instinct. Seeing the joy her cooking brought to family inspired him to turn that passion into a career.

Today, one of Damon’s greatest rewards is mentoring the next generation of culinarians. Whether he’s teaching a new cook or helping a junior sous chef grow in their career, he believes knowledge is meant to be shared, just like a great meal.

His advice for aspiring chefs? Immerse yourself in the industry, never stop learning, and always stay curious. The culinary world is constantly evolving, and the best chefs grow right along with it👨‍🍳✨ ...