Our Story
At Create-a-Cook, we believe that cooking is a form of self-expression, and we encourage our students to think like chefs and explore their creativity while learning basic to advanced culinary techniques. Our classes are designed to be interactive and fun, allowing students to gain hands-on experience while learning the art of cooking.
We offer a wide range of classes, from basic knife skills to advanced pastry techniques, and everything in between. Whether you're a beginner or an experienced cook, we have a class that will challenge and inspire you.
Join us at Create-a-Cook and discover the joy of cooking while developing your skills and creativity in the kitchen.
Our Team
Meet the team that makes the Create-a-Cook brand thrive! Our culinary arts and baking and pastry instructors come from diverse backgrouns within the culinary realm, bringing a wealth of knowledge and passion for food. Their hard work and dedication are integral to the Create-a-Cook experience, where they share their expertise with our Junior Chefs and help create lifelong memories. We are incredibly grateful for their contributions and the culinary wisdom they impart.
In addition to our skilled Chef Instructors, Create-a-Cook is fortunate to have outher dedicated team members who play vital roles in supporting our overall vision. We are honored to work with each and every team member who helps make Create-a-Cook a success.
Chef Jarrett K. Young
Co-Founder & CEO
Jarrett is a seasoned chef with a wealth of experience in culinary education and professional cooking. From teaching high school students at a Technical College High School to becoming the Director of the Culinary Arts Summer Cooking School, he has worked with individuals of different ages and backgrounds.
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Jarrett’s culinary journey began in 1996 at Central Montco Technical High School (formerly Center for Technical Studies) in Plymouth Meeting, Pennsylvania, where he is currently a chef instructor—his time at the school provided a strong foundation in cooking, which he built upon at the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. During his studies, Jarrett’s passion for culinary arts flourished. To further refine his skills, he trained under French Master Chef Dominique Filoni at Savona Cucina Della Costa, a world-renowned restaurant. With this impressive background, it’s clear that Jarrett is a highly skilled and experienced instructor.
Jarrett's personality and sense of humor allow people of all ages to feel comfortable and enjoy cooking. He has a unique ability to teach and make the art of cooking fun, giving it a different flavor for people who never knew they could enjoy it so much.
Through his experiences, Jarrett developed a desire to share his knowledge and love of cooking with others. He is patient, understanding, and passionate about helping others learn and discover their own passion for cooking.
Technology Specialist & Campus Coordinator
Jessica McPolin
Jessica is an experienced educator with a passion for technology integration in the classroom. With a background spanning over two decades in education, she currently serves as a Technology Teacher for students ranging from Kindergarten through Fifth Grade. Prior to assuming this role, Jessica taught various grade levels including third, fourth, and Kindergarten, accumulating a wealth of experience and expertise in early childhood education.
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Combining her love for teaching with her enthusiasm for technology, Jessica seamlessly integrates innovative educational tools into her curriculum. She holds certifications as an Apple Educator and Seesaw Certified Educator, and most recently an AI in Education Certification, demonstrating her commitment to staying at the forefront of educational technology trends. Additionally, she has facilitated numerous summer technology classes, specializing in subjects such as coding, Minecraft, and Web Design, further showcasing her dedication to fostering digital literacy among her students.
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Jessica's academic journey began in Jackson, NJ, where she attended high school before pursuing higher education at Georgian Court University. She graduated with certifications in Education and a Bachelor's degree in Psychology, providing her with a comprehensive understanding of both pedagogy and human behavior.
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Outside of her professional endeavors, Jessica maintains a keen interest in culinary arts, though she did not pursue formal training in this field. She enjoys exploring all aspects of food-related knowledge and finds joy in sharing her passion with others, particularly in educational settings.
With her diverse background, unwavering commitment to education, and innovative approach to technology integration, Jessica continues to inspire and empower students to thrive in an increasingly digital world.
Chef Lindsay Hills
Since Lindsay was a child, she has always been fascinated by food. In fact, she stole it right out of people's hands to try it! Her love of food started at a young age, and that passion grew stronger.
She was born in Virginia and raised in New Jersey, and she now lives in Coatesville, Chester County, PA. She graduated from Coatesville Senior High School and the Culinary Arts Program at The Technical College High School Brandywine Campus. She is also a proud Culinary Institute of America (CIA) graduate in Hyde Park, New York.
During her time at the CIA, she spent four months on an externship at the Addison Reserve Country Club in Delray Beach, Florida, where she gained experience in the culinary arts field while working alongside incredible chefs. In addition, she worked at Restaurant Alba in Malvern, PA, and enjoyed cooking for Martha Stewart. She also cooked on a Philadelphia cooking show with her high school chef instructor, Chef Jarrett Young, owner of Create-a-Cook, who she still considers her mentor.
In addition to her work with Create-a-Cook, teaching kids how to cook at a summer camp program alongside Chef Young, she is a Personal Chef and owner of Lindsay's Lunch Box in Chester County, Pennsylvania. Her passion is food and the joy it brings into people's lives, and she enjoys sharing that passion with the Junior Chefs at Create-a-Cook!
Chef Carisa Hamilton
Carisa's journey in the culinary world began at a young age, as she found her passion for cooking and baking while spending time in the kitchen with her grandmother. Growing up in southern Pennsylvania and now residing in bustling Philadelphia, Carisa has developed a deep appreciation for the vibrant food scene and diverse culinary experiences the city has to offer.
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She pursued her culinary education at Avon Grove High School and the Culinary Arts Program at Technical College High School Pennock's Bridge campus. Eager to expand her knowledge and skills, Carisa then enrolled at Johnson & Wales University (JWU) in Providence, Rhode Island, where she earned her Associate's degree in Baking & Pastry Arts.
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Carisa's professional journey started at Jenners Pond Retirement Community, where she gained experience as a server, prep cook, and pastry assistant. She further honed her skills at Wegmans Food Market, specializing in prepared foods, and later at Dupont Country Club in Wilmington, Delaware.
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In 2019, Carisa seized the opportunity to return to the Culinary Arts Program, this time as an instructional assistant. It was during this period that she discovered her passion for teaching and began to explore the art of culinary instruction. Currently, Carisa serves as the Culinary Arts instructor at Technical College High School Pickering Campus, where she imparts her knowledge and expertise to aspiring culinary enthusiasts.
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With a rich background in baking, pastry, and culinary arts, Carisa brings a wealth of experience and a genuine love for her craft to her teaching role. Her journey has been marked by a strong commitment to continuous learning and a dedication to nurturing the culinary talents of her students.
Chef Megan Hansen
Pastry Chef Meg is a passionate pastry chef whose love for baking began at an early age in her family’s bustling kitchen. Surrounded by the comforting aroma of homemade pies and fresh bread, Meg quickly discovered the joy that comes from transforming simple ingredients into something truly special to be shared. By age 15, she knew she wanted to turn this passion into her life’s work and enrolled at TCHS Brandywine, where she laid the foundation for her culinary journey and began developing the skills and discipline that would carry her forward.
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Meg continued her education at the prestigious Culinary Institute of America in Hyde Park, New York, one of the nation’s top culinary schools. There, she refined her technique, deepened her knowledge of classic and contemporary pastry arts, and built lasting connections with mentors and peers who inspired her to keep growing as a chef.
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Since graduating, Meg’s career has taken her to a variety of kitchens both near and far. She has crafted pastries and desserts in the cozy, creative corners of downtown Seattle and in the stunning, rustic countryside of Wales. Each new kitchen, team, and community has added new layers of experience and inspiration to her approach.
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Chef Meg believes that baking is more than recipes and measurements — it’s about telling a story and creating moments that bring people together. She is known for her thoughtful, artful pastries that balance tradition with a spark of innovation. From delicate tarts and classic French pastries to imaginative seasonal desserts, her creations reflect her dedication to quality, flavor, and beauty.
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Today, Meg continues to share her passion for pastry with everyone she meets — whether she’s teaching a new technique, perfecting a beloved classic, or dreaming up a dessert that surprises and delights. She looks forward to sharing her story, one dessert at a time.
Chef Seth Schram
Seth Schram is a dedicated educational leader and career and technical education expert with more than 40 years of experience inspiring students and building innovative learning environments. He has played a key role in planning, opening, and leading multiple award-winning technical campuses across Pennsylvania, always with a focus on student growth and opportunity.
Seth holds a Master of Science in Education Leadership from Temple University, Principal K-12 and Vocational Director certifications, and an associate degree from the prestigious Culinary Institute of America. He also earned a Bachelor’s degree in Secondary Education and History from West Chester University.
Throughout his career, Seth has served as Executive Director and Principal at several career and technical high schools, where he developed new programs, expanded community partnerships, and led major building and curriculum improvements. He helped design and open Pennsylvania’s first hybrid technical campuses, blending high school and college-level instruction, and pioneered new programs in special education and emotional support.
In addition to his leadership roles, Seth has extensive experience teaching students directly—from culinary arts classes at Delaware County Community College and Cheyney University to high school culinary programs and even social studies instruction at a youth detention center. This combination of practical industry expertise and classroom teaching gives Seth a unique ability to connect with kids of all backgrounds and help them see real pathways to success.
Widely recognized for his service and innovation, Seth has been named Pennsylvania Vocational Teacher of the Year and Educator of the Year by the Montgomery County Chamber of Commerce. He has shared his insights at major conferences and continues to serve on numerous educational boards and associations dedicated to student success.
Seth’s proven commitment to students, creative leadership, and passion for hands-on learning make him an exceptional candidate for teaching kids. He thrives on helping young people build skills, confidence, and futures they can be proud of.
Chef Kevin Grant
Chef Kevin found his passion for cooking early in life, learning at his mother’s side in the family kitchen. Those first experiences—chopping, stirring, tasting—sparked not only a love of food but a lifelong appreciation for the way meals bring people together. That foundation led him to pursue culinary arts as a career, a journey that has taken him through some of the most respected kitchens in the region.
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A proud graduate of Central Montgomery County Technical High School, Chef Kevin went on to earn his degree from the prestigious Culinary Institute of America in Hyde Park, New York, where he developed his classical training and refined his technique. With over 25 years of experience, he has worked in a wide range of culinary settings, from casual bistros to fine dining establishments.
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For more than two decades, Chef Kevin was a driving force at the beloved Bay Pony Inn in Lederach, Pennsylvania, where he mastered not only the art of cooking but also the leadership and precision required to run a successful kitchen. His work there earned him a reputation for excellence, both in the quality of his food and in the mentorship he provided to young chefs coming up in the industry.
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Today, Chef Kevin shares his deep well of culinary knowledge as an instructor at the Technical College High School – Pennock’s Bridge Campus in West Grove, Pennsylvania. His classes are designed to empower students of all skill levels, combining hands-on learning with real-world kitchen experience. From knife skills to menu planning, Chef Kevin guides his students through the fundamentals while encouraging creativity, teamwork, and confidence in the kitchen.
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Known for his warm, approachable teaching style, Chef Kevin creates an environment where students feel comfortable asking questions, making mistakes, and growing. His commitment to culinary education and his passion for hospitality make him not only a talented chef but also a trusted mentor and a valued part of the Create-a-Cook team.
Spring Tempson
Spring’s passion for food took root at a young age, inspired not only by the flavors and techniques she encountered but also by the deep emotional and cultural connections food fosters. For her, food has always been more than simple nourishment—it is an act of care, a celebration of heritage, and a universal language of comfort and connection. Whether she’s helping someone adopt healthier eating habits, offering a warm plate of comfort food during a tough time, or baking something special to express love, Spring believes food speaks volumes when words fall short.
Her formal culinary journey began at Central Montco Technical High School, where she explored different career paths before ultimately discovering her true calling in the kitchen. Though she transitioned between programs during her time there, the experience sparked a lasting love for the culinary arts—one that she continued to develop through hands-on experience in professional kitchens. She later deepened her skills at the renowned Auguste Escoffier School of Culinary Arts, where she received formal training and expanded her culinary foundation.
Spring has since worked across a range of restaurant settings and kitchen stations, mastering everything from grill and fry to garnishes and daily specials. Her versatility, creativity, and heart-driven approach shine through in every dish she prepares.
This summer, Spring is excited to bring her culinary passion to Create-a-Cook. She’s especially looking forward to sharing her love of food with young chefs and inspiring them to explore their own creativity in the kitchen. Spring has always enjoyed working with kids—including her little nephew, who shares her enthusiasm for all things food—and she’s eager to help campers develop confidence, skills, and lasting memories through fun, hands-on cooking experiences.
Instructional Assistant
I'jhier Richards
Instructional Assistant
I’jhier Richards is an Instructional Assistant at Create-a-Cook, working alongside Chef Lindsay at our Haverford campus. He is a proud graduate of Central Montco Technical High School, where he studied culinary arts under Chef Young. During his time there, I’jhier earned a Certificate of Competence and his ServSafe certification, laying a strong foundation for his culinary journey.
With two years of experience in the food industry—including hands-on work at Qdoba Mexican Eats—I’jhier brings both technical knowledge and a calm, supportive presence to the kitchen. This summer marks his first time teaching, and he’s already developed a passion for working with young chefs. He especially enjoys their energy, excitement, and the fearless confidence they bring to every recipe.
I’jhier’s teaching style is calm and hands-on, and he encourages kids to experiment with their plating and creativity—reminding them that in cooking, “there’s no wrong answer.” One of his favorite dishes to make is Steak au Poivre, a recipe he learned during his culinary training and continues to enjoy making.
He’s excited to be part of the Create-a-Cook team and loves the upbeat energy that campers bring to the kitchen each day.
Kitchen Steward / Prep Cook
Brian Evangelista
Brian Evangelista is a dedicated and passionate young culinary professional who has grown tremendously through hands-on experience and mentorship. Over the past two years working under Chef Young, Brian has developed from a moderate cook into a confident and capable team member, able to handle any station in the kitchen with consistency and professionalism. His skills extend beyond the back of house—he has also gained front-of-house experience and has worked in high-volume catering events serving hundreds of guests.
A graduate of Norristown Area High School and Central Montco Technical High School, Brian served as class president of his culinary program and was an active member of SkillsUSA, a national organization that fosters leadership and career development. Through this program, he mentored fellow students, helping them build confidence, improve technical skills, and become strong team players.
Brian’s commitment to service is equally impressive. He has contributed to a number of charitable causes, including volunteering at soup kitchens and organizing fundraisers through food service and clothing sales to support those in need. His generosity, humility, and strong work ethic are evident in everything he does.
This summer, Brian is excited to bring his culinary knowledge, leadership experience, and enthusiasm into a teaching environment. He looks forward to connecting with young chefs and inspiring them through creativity, teamwork, and a shared love of food.
Drone Instructor
Gerald Damon
Hello! I’m Gerald Damon. With a Master’s degree in Information Technology and a Bachelor of Science in Education, I bring a dynamic blend of technical expertise and instructional experience to every endeavor.
My professional journey began in the United States Marine Corps, where I spent a decade honing my skills in radar systems maintenance and aircraft operations during field deployments — my first hands-on exposure to the transformative power of technology.
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After transitioning to civilian life, I joined Microsoft in the early 1990s as part of its Windows Product Support team, gaining valuable insight into the tech ecosystem during a pivotal time in computing. My path then led me to a subsidiary of The New York Times, where I worked as a Network Administrator and Software Solutions Developer.
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Today, I’m an instructor at a career and technical high school, where I teach Network Technology and Cybersecurity. I also help lead the development of our E-Sports program and robotics club, empowering students to tackle real-world challenges through problem-solving and innovation. Technology has been the constant thread throughout my career, and I’m passionate about inspiring the next generation of tech professionals.
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Outside the classroom, I’m a hands-on DIY enthusiast who enjoys woodworking, electronics projects, and computer gaming. I’m also a fan of fast-paced thrillers and science fiction films. I live in New Jersey with my spouse and our three children, where family adventures often include East Coast road trips and the occasional cruise.