Being raised on a farm meant fresh eggs came from the neighbor’s chicken coop, our meat was raised on my grandfather’s farm and vegetables were grown and hand picked from our garden. This, coupled with a Mother and Grandmothers who made absolutely everything from scratch formed my deep appreciation of locally sourced fresh foods, and my love of the kitchen.

I started cooking at the age of 12, absolutely obsessed with a Mexican cookbook given to me by my Great Aunt. Yep at the age of 12, I convinced my godfather to take me to the local "mercado" if you will so I could buy fresh dried peppers and other ingredients to make Chicken Enchiladas from scratch. (still one of my favorite things to make). Luckily my initial effort was a huge success (minus the mess in the kitchen) and the seed for a life long culinary passion was planted.

Fast forward 30+ years: culinary school, multiple kitchens both restaurant and private, a cutlery store and for good measure some time in the wine country. That same passion finally led me to the Cooking School at Cavallo Point, where for the last 8 years I had the pleasure of being the Director and Chef. During my tenure, The Cooking School was named as one of the Top 10 Resort Cooking Schools in the World by Gayot and Best of the Bay for the Chronicle in 2016. If someone had told me when I first stepped into a kitchen that my career would evolve to actually teaching and that it would further fuel my passion both for cooking and my commitment to local sustainable foods, I would not have believed them.

In my kitchen, guests describe me as “ as a consummate hostess with a dash of Chicago bravado, a penchant for sharing good food and a firm belief that cooking should be fun and accessible for the home chef. When you visit and cook with Jayne you feel as though you are sitting in the kitchen of a friend or relative, made complete by her desire to send everyone away with what she describes as ‘warm fuzzies’”.

Now she's mastering live fire in wood burning ovens, and cooking from the farmer's markets both here and in Sayulita, Mexico (with a little surfing on the side).

In addition I'm thrilled to be part of the Air BnB Experience platform and the opportunity to share what I love with such a broad community. You can check me out at:

Market to Chef's Kitchen

http://abnb.me/EVmg/zzB4KIZiVD