Julia Shanks -- chef, entrepreneur and multi-engine instrument rated pilot -- received her Bachelor of Arts degree from Hampshire College in Aviation Psychology, and her professional training as a chef at the California Culinary Academy in San Francisco. In 2006, she received her MBA, Magna Cum Laude, from Babson College’s F.W. Olin College of Business.

Julia’s culinary education has spanned the globe: working at Restaurant Nora in her native Washington, DC, cooking for (then president) Bill and Hillary Clinton; cooking schools in Indonesia, Thailand, Mexico and China; and a 3-month culinary journey around the US that spanned 12,000 miles and 40 restaurants. 

Julia started her business, Interactive Cuisine. Through this innovative service, she provided informal cooking lessons in the comfort of the home kitchen, while preparing a gourmet three-course meal.   The business grew to include corporate team-building through cooking.  In 2006, Julia brought her business to Sebastians in the incarnation of Sebastians Interactive Kitchen.  She helped design the 1,600 square foot kitchen, launch, market and establish the operations.

Today, Julia consults with food businesses, helping them to optimize their operations and maximize profits.   She is an Adjunct Professor of Accounting at Babson College and sits on the Cambridge Recycling Advisory Committee.  You can visit her blog at www.growcookeat.com