Alicia Jenish-Mc Carron

Alicia began her career at a young age in Tucson, Arizona. She moved to San Francisco in 2000 to pursue her culinary career immediately after graduation with honors from the Culinary Institute of America in Hyde Park, NY. She began working under Loretta Keller at Bizou where she first fell in love with rustic French cuisine. After some time at Bizou, Jenish-Mc Carron traveled through Europe to further develop her culinary skills. Her early career was focused on French cuisine and the art of charcuterie. She also spent several years working for Charles Phan at the Slanted Door, Out the Door and opened the Academy of Science Museum as the Executive Chef. Alicia then led the kitchen at the Grand Cafe in the Hotel Monaco and then oversaw the Cafe Claude Restaurant groups’, 5 kitchens. Mrs. Jenish-Mc Carron then delved into the startup world as the Executive Chef of Kitchit, a private chef startup. She spent two years creating menus and training chefs to prepare those meals in guests' homes. Unfortunately the funding ran out and Kitchit closed. She eventually jumped to another Culinary Startup, Munchery as their culinary director. There she oversaw their 35,000 square foot kitchen making 6000 entrees a day. She held that role until their untimely closure. Alicia joined TheGood Eating Company at Linkedin in February 2019, in 2022 she was promoted to Culinary Director. She was then promoted to National Director of Culinary Programming in September 2023.