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PROFESSIONAL SUMMARY

CIA-trained chef and entrepreneur with deep expertise in culinary arts, nutrition, sustainability, and world food culture, dedicated to equipping the next generation with the life skills they need to thrive. As owner and operator of Karissa's Creations catering company and former Restaurant Manager, I have built a career around the power of food to bring people together — and I carry that same conviction into the classroom. Rooted in the belief that we are called to reach everyone; I am passionate about teaching youth that one of the most profound ways to bridge cultural gaps and build genuine relationships is through food and a sincere appreciation of one another's heritage. My goal is to equip students with the culinary tools, nutritional knowledge, and spirit of hospitality they need to warmly welcome whoever God places in their path — across every culture, background, and table.

TEACHING PHILOSOPHY

I believe transformative World Food Cultural Studies and Biblical Hospitality education begins with wonder — understanding how food works, where it comes from, and its journey from seed to table. In my classroom, students explore the science behind food, including chemistry, biology, and nutrition, so they learn not only how to cook, but why each step matters.

I also emphasize gratitude for the farmers, harvesters, and care behind every meal. Sustainability becomes stewardship — a way to thank God for His provision.

I intentionally weave Biblical lessons into each unit, connecting stewardship, Abraham’s hospitality, Jesus as the Bread of Life, and manna as examples of God’s provision. Scripture gives each lesson wisdom, purpose, and meaning.

Above all, my classroom is a place of love, where students learn that preparing and sharing food is a practical way to love others. Every skill, dish, and table becomes an opportunity to put that love into action.