Jason Hull '97 is director of food services/executive chef and co-director of the culinary farm (a seed to table program) at Marin Country Day School (MCDS). After graduating with an associate baking and pastry degree from The Culinary Institute of America at Greystone in St. Helena, California, in 1997, Jason worked as a pastry chef at some notable establishments such as Skywalker Ranch, The Lark Creek Inn in Larkspur, California, and the Brant Point Grill on Nantucket Island in Massachusetts. After his stints in the restaurant world, he turned his focus to kids' health, teaching physical education for three years before heading back to the kitchen to prepare healthy school lunches. Jason is committed to serving kids healthy food that fuels their bodies with an emphasis on local and organic ingredients. He is proud of his partnerships with local farmers and purveyors as well as the MCDS Culinary Farm program where students grow, harvest, and eat over 5,000 pounds of organic produce out of three on-campus gardens and greenhouses each year. He is constantly trying to bring the most sustainable, healthy (for his community and the planet) products into his kitchen. Jason believes when you cook from scratch with the freshest and least processed ingredients possible, you are feeding your community in the most healthy and responsible way. In 2010, Jason was invited to and attended the launch of Chefs Move to Schools hosted by First Lady Michelle Obama and Sam Kass at The White House. (Corte Madera, CA)