Tiffany was raised on the westside of Detroit and is a graduate of Mumford High School. After high school she attended Clark Atlanta University in Atlanta, Georgia where she received a BA in Communications and then Wayne State University in Detroit, Michigan where she earned a MA in Counseling. Having personally experienced many adversities as a youth, Tiffany knows firsthand the importance of quality youth programs and caring adults. “I’m driven by my childhood experiences. My passion for supporting Detroit youth and helping young people access opportunities and overcome challenges is what keeps me going!” Tiffany has professional experience in leading school based workforce development programs as well as being the Founder of Developing Despite Distance, a community based program that supports children with incarcerated parents.

A native to Lansing Michigan, Alexis was searching for more opportunities and found her way to the Detroit Metro area in late 2012. She started the new adventure by attending SchoolCraft College in Livonia. By 2015 Alexis had earned her degree in culinary arts and was able to secure a position as the Banquet Chef at a local land mark restaurant in Birmingham. In 2018, after 16 years in the restaurant industry and a new baby boy, Alexis shifted gears and joined the team with Detroit Food Academy.
With over a decade of experience in professional kitchens Alexis is proud to share her passion for all things food and cooking with the youth who participate in our programs. She still has hope to open a breakfast restaurant of her own one day, but for now is more than happy to be working with Detroit’s youth.
As an indigenous woman and a mother, the importance of restoring our connection to this land we share has never been so clear. DFA programs provide space for this important work by allowing facilitators and students to explore the food system in and around Detroit. By creating these connections and sharing this knowledge we can change the future not only for this generation, but hopefully for the next seven generations to come.

My name is Diamond Dantzler. I am a recent Graduate of Henry Ford High School for Creative Studies.
I am an aspiring chef. I plan to attend Schoolcraft College to pursue my culinary degree. I am currently a Classroom Coordinator with Detroit Food Academy, and I am a prep cook for Guerilla Food. I love to try new flavors and do exciting things with food.

Sasha is a student at the University of Michigan hoping to major in Environmental Studies with a specialization in Food Culture and Policy and a double minor in Judaic and African American Studies. She is committed to learning about the intersectionality of food justice and sustainable foodways and spreading this knowledge to her community. Sasha has a deep-rooted love of mentoring, supporting and engaging with youth, who she sees as a beacon of light and hope. She is so grateful to have found work with Detroit Food Academy that unites all of her passions in such a powerful way.

Ederique Goudia is bringing that New Orleans flavor to Detroit’s West Village community as the co-owner of Gabriel Hall, an upcoming Creole restaurant, bar, and music venue. At the intersection of food, music, and culture, Gabriel Hall’s mission will also focus on environmental and community-centered stewardship and to be an advocate for those that make up Detroit’s good food community.

A Louisiana native with over 15 years of restaurant industry experience, Ederique understands the many challenges that food entrepreneurs face, which is why she co-founded In the Business of Food, LLC. IBF Detroit is a consulting agency that aids food entrepreneurs by providing guidance on pressing issues like funding, marketing, and scaling.

Ederique’s commitment and passion for a more healthy, fair, sustainable, and equitable economy in Detroit extends into her work as a program associate for FoodLab Detroit, a non-profit organization that provides under-represented food entrepreneurs with tools and resources to grow and scale a values-based food business. In this role, Ederique executes workshops and events to support and educate FoodLab’s network of diverse locally-owned food businesses. As a result of her work with the community, emerging restaurateur, and entrepreneur, Ederique is regularly sought out to speak on the experiences of women of color in Detroit’s food scene.

Hi, my name is Shawndrea, I was born and raised here in Detroit. I’m currently a student at Schoolcraft College majoring in Culinary Arts Baking and Pastry. I stated at DFA in the 11th grade and now I am currently working as the Junior Kitchen Facilitator making all the products. I am excited to continue my education and hopefully one day open my own bakery. 

My name is Shardaya Morse and I am attending Wayne State University to earn my Bachelor’s in Nutrition and Food Science. I am an aspiring chef and nutritionist. I work as a small batch junior for the Detroit Food Academy.

Jen is a Michigander and calls Detroit home. She is the Co-Founder and Executive Director of the Detroit Food Academy. She holds a Bachelor of Arts in Geography from Colgate University and a Master in Business Administration from Michigan State University, where she was a Michigan Non-Profit Association Scholar. In 2010, she received a Thomas J. Watson Fellowship to explore the social, economic, and environmental impact of chocolate production on small scale cacao farming communities around the world. Inspired to link young people with farmers close to home, she completed two terms with national service FoodCorps and local organization Food System Economic Partnership (FSEP), connecting cafeterias and classrooms in high needs school districts with local food from Michigan farmers and school gardens. Seeing the need to engage students beyond the school year, Jen co-founded the Detroit Food Academy, bringing food, business, and learning together. As Executive Director, Jen supports our young people and the organization in visioning, strategic planning, partnership expansion, fund development, operations, food systems education, culture-building, program facilitation, and fun captain-ing.

Jake graduated with a bachelor’s degree in Dietetics from Central Michigan University in 2012, where his major focuses of study were on community health and sports nutrition. After graduation, he took graduate courses in Nonprofit Organization and Management at Oakland University before accepting the position of Healthy Eating Specialist for Whole Foods Market in Naples, FL. While in this position he obtained a culinary certification in plant based nutrition, and got the opportunity to work extensively with nonprofit organizations, schools and children’s museums, teaching cooking and healthy eating classes. Jake’s passion for nutrition education, food security and sustainability lead him back to Michigan as an Americorps Vista, serving a year term with Detroit Food Academy. He is now the Director of DFA’s Small Batch.

Noelle Shields is our University of Michigan UROP (Undergraduate Research Opportunity Program) intern for this school year. Noelle is a graduate of Cass Tech and lifelong Detroiter in her first year at the University of Michigan. She will be supporting DFA this year with data entry, content development and documenting what happens at our awesome afterschool programs.

Le’Genevieve “Vie” Squires is a bonafide foodie with business sense and a contagious smile. She’s a native Detroiter committed to spreading love through mouthwatering meals, intimate interactions and top notch customer service. Vie’s love of food expanded during her undergraduate studies in Food and CPG Marketing at Western Michigan University. From there, it accompanied her to Ohio and Illinois as she served in positions of food leadership at Heinen’s Grocery Stores before studying Culinary Arts at the Illinois Institute of Art-Chicago. In culinary school Vie found comfort in learning the intricacies of food, & sustainable foodways. The joy she feels in the kitchen transcends in her dishes and sharing that with others brings her great pride.

After 8 years of corporate engagement; Vie began sewing seeds into her own catering company. With a promise to provide exceptional meals, unique experiences and unparalleled customer service, Relish was born. The universe matched Vie with her partner in love and business, Brittiany Peeler who had trained as a Naval Chef four years prior to their dating and who was also a trained butcher at Heinen’s Fine Foods. Together they believed that Detroit was the place that was most deserving of a community for food lovers for change, for better food that would not only help them but our environment.

Le’Genevieve is currently doing private chef events through her business, & is a Classroom Facilitator for Detroit Food Academy. She’s an active member of Detroit FoodLab, & spends some of her time volunteering with Detroit Phoenix Center & PeaceTree Parks. In her downtime, you can find her reading several books at once, planning a road trip somewhere or doing cooking singing & dancing combos.

Julie is an educator and adventurer living and working in Detroit. Planted in the swamplands of Northern Ohio, she grew roots in Appalachia, bore fruit in the Windy City, and finally has begun a ripening process in the fertile lands of Detroit City, USA. She has been working with Detroit Food Academy since 2013. Julie is passionate about educating young adults about all things food in order to build towards more equitable food systems within the city. She has adopted a lifestyle encouraging the idea of “food as healing,” along with an extreme appreciation of the cultural and social histories surrounding food. She likes books, dogs, and dreams of a plastic-free world.

Jarrell George is a recent graduate of Fraser High School. Jarrell is a charismatic leader who has been involved in everything from Youth and Government to Marching Band. He is working as part of the grocery staff at Whole Foods this summer.

Daimonae Thomas is a rising senior at Tri-County Education Center High School. Daimonae is a passionate and driven individual with an interest in alternative medicine and healing methods. She is working at Brother Nature farm this summer. 

Tremon Williams is a recent graduate of Osborn High School. He will be pursuing his culinary arts degree at Schoolcraft College beginning next year. Tremon is a reliable worker with an amazing sense of humor. He’s working at Detroit Institute of Bagels this summer.

Jordan Grimes is a rising senior at Cass Technical High School. She’s an innovative problem solver and a very creative thinker. Jordan is working with Henry Ford Hospital this summer.

Emerald Green is a rising senior at Denby High School. She’s an energetic and collaborative worker with a genuine desire to learn. Emerald is working with Small Batch this summer, running market stands and selling Mitten Bites, Pop Shop Popsicles and Slow Jams.

Amy Berkhoudt is passionate about building innovative educational communities where kids and adults feel capable of changing their lives and the world. During her time as an high school ELA teacher in Detroit, she began exploring new educational opportunities for her students beyond the traditional classroom. She co-founded Detroit Food Academy in 2011, helping to guide, build, and run the foundation of the curricula and programmatic aspects of the organization.

Patti Aaron, Whole Heart Group
Joe Gaglio, Deloitte
Yodit Mesfin Johnson, Non-profit Enterprise at Work (NEW)
Jay Rayford, Rep your City
Chris Uhl, Rock Ventures
Crystal Motts, Good People Popcorn
Dan Carmody, Eastern Market
Hedy Blatt, Education Management
Wayne Ramocan, Osborn Neighborhood Alliance
Jessican Nabongo, United Nations Food & Agriculture
Paul Saginaw, Zingermans
Tammy Tedesco, Edibles Rex
David Broner, SCORE – SBA
Michael Graub, Woodward Check Cashing
Marshall Rader, Gluten Free Bar