About JoRoBee's Culinary Lab
A hands-on culinary program where students cook and bake while building age-appropriate life, nutrition, and kitchen skills.
Our Mission
Bridging education and life-enrichment skills through hands-on culinary learning that inspires creativity, confidence, and lifelong skills in youth and families.
Our Vision
To nurture well-rounded youth using hands-on culinary experiences that foster creativity, personal development, and adaptability skills.
Meet Chef Jo
B.S. Hospitality Management, M.Ed.
Chef Jo is a native Floridian, born and raised in the city of Deerfield Beach. A graduate of Lynn University — where her early passion for the culinary arts earned her a feature in the school’s magazine in May 2008 — she brings over 20 years of combined experience spanning the hospitality industry and the public school system, where she served as a public school administrator and Special Education Coordinator specializing in Exceptional Student Education (ESE).
It’s that rare combination — professional kitchen expertise paired with deep roots in education and administration — that makes JoRoBee’s Culinary Lab different. That credibility extends beyond the classroom: Chef Jo currently sits on the Culinary Arts and Hospitality Board at Atlantic Technical College and Technical High School, a reflection of the respect she’s earned across both industries. Chef Jo doesn’t just teach kids how to cook. She understands how children learn, how to meet them at their developmental level, and how to turn a kitchen counter into a classroom where real growth happens.
Her background as a Special Education Coordinator and public school administrator shaped the way JCL’s curriculum is built: carefully designed, age-appropriately aligned, and structured to develop critical thinking skills alongside culinary technique. Every lesson is intentional. Every recipe is a vehicle for something bigger — problem-solving, teamwork, confidence, and creativity meeting cuisine.
Chef Jo founded JoRoBee’s Culinary Lab with a clear purpose: to invest in the life skills of children as they grow into positive contributors to their communities, locally and globally. What started as a passion for food and a calling to educate has become a culinary institute serving young chefs ages 3 to 18 — a place where kids don’t just follow recipes, they discover what they’re capable of.