Lynda Rexroat
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Chef Lynda Rexroat worked as an Ultrasonagrapher (RDMS) at Children's Hospital Oakland from 1975 to 1992. In 1979, Lynda's interest in cooking moved her study at the LaVarenne Ecole De Cuisine cooking school in Paris. In 1992, her own health issues lead her to founding Apple Lane Bakery where she developed healthy French tarts that were low fat, sugar, wheat free & nondairy. In 1997, Chef Lynda began teaching children (4-12 years old), in Contra Costa and Alameda Counties, how to cook healthy, sustainable food. In 2009, Lynda's concern of growing Childhood obesity and diabetes in America motivated her to create the Cooking with Kids Foundation.
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John Rexroat
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John worked for 25 years as Senior Manufacturing Engineer with International Harvester and then 9 years in Management Consulting, teaching small business owners how to restructure their companies to be more profitable and less stressful. John has spent the last 15 years with Chef Lynda managing the business office, designing cookbooks, handling the finances and procurement's for Cooking With Kids.
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Bill Durkin
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School Garden Design Coordinator. He has a BA in Philosophy and an MA in Finance. He is an affiliated Board Member and Assistant Manager of the Moraga Gardens. He is a Board Member of Urban Farmers and he manages two background gardens at Youth Home sites. |
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Christian's B.S. in Marketing/Business Administration was with St. Mary's College, CA, and with concurrent enrollment spent his final semester studying abroad in Europe with mixed immersion at the Institute for American Universities in Aix-en-Provence, France. At I.A.U., his focus was on learning and developing a deeper understanding of Global/International Markets. |
