Kären Jurgensen is the 4th quarter fine dining Chef Instructor, overseeing One World Dining Room. She is the founder of our sustainability courses here at Seattle Culinary Academy which launched in Fall 2005. Kären spends summers at Cheese Company’s Farm School teaching professional chefs, culinary students and agricultural professionals, farm to table immersion courses and philosophy. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook and “Chefs on the Farm” cookbook.
At SCA, Chef Kären has implemented an annual tapas competition for our students, resulting in a chance to compete on an international stage in Valladolid Spain. Our students have taken 1st place (2011)and 2nd place (2012) in the competition in Spain under her tutelage.
Kären was the founding president of FORKS, the Seattle chapter of Chefs Collaborative and was recently honored with the Chefs Collaborative National “Sustainer 2012” Award. This award recognizes her as a chef and mentor; creating awareness of sustainable food issues and making delicious food. Alice Water’s Edible Schoolyard named her an “edible education hero” in October 2012. To give the east coast customers a taste of the Northwest, she was invited to NYC in 2010, to prepare a dinner at Txikito Restaurant and lead a discussion on sustainable practices in the kitchen.
Kären is very active in the food community, with memberships in: Slow Food where she worked with Gary Nabhan on the RAFT project, Women Chef’s and Restaurateurs; and Les Dames de Escoffier. You will find our Chef Kären at many fundraising events around the city, cooking and receiving accolades at; “Art of Dining”, “Burning Beast”, and “Set the Table for SAM” to name a few.
Kären keeps her skills current by traveling, volunteering, public speaking, teaching, catering, mercenary cooking and restaurant consulting.