Chef Valerie Woods is a graduate of Howard University with a BS Degree in Psychology. Following her artistic calling she began cooking for friends as a hobby. It was not long before her cooking became just too good to not share with the world. Chef Valerie worked as a Sous chef at Ednas Seafood Restaurant in Washington, D.C. and La Steda in Greenwich, CT before entering the prestigious Culinary Institute of America in Hyde Park, New York. While studying at the Culinary Institute Chef Valerie worked at The Breakers Hotel and Resort in Palm Beach Florida to complete her externship studies at the Institute. Chef Valerie graduated from the (CIA) in February 1994 earning a A.O.S. degree in culinary arts. Her professional credentials include: Head Chef for Service America and Chef Manager for Sodexho in Stanford, CT. Packaged Foods Buyer and Department Manager for Dean & Deluca in Washington, D.C. Executive Catering Chef for Marriott Corporation, Washington, D.C. Executive Chef George Mason University, Fairfax, VA, and Executive Chef at Georgetown Universities Law School.

In addition to her executive chef management positions, Chef Valerie served as an instructor for healthy cooking and vegetarian cuisines in both the Stamford and Greenwich Connecticut public school continuing adult education programs. Chef Valerie has worked as a private family chef and personal catering chef and continues to delight and fill the bellies of many hungry customers in her recent venture as a full-time personal chef and caterer - Chef Valerie. Chef Valerie's services also include private cooking classes for individuals or groups.