President | Diane Morgan has been involved in the world of food for more than 30 years. She is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant.  She is the author of seventeen cookbooks.  Diane spent six years in Chicago as a caterer and chef for an executive dining room before moving back to Portland.  She has appeared on the Today show, ABC World New Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants. 

Vice President, Program Committee Chair/Social Media | Erin Mckalip has had a lifelong love affair with food. Growing up, she could often be found teaching herself how to bake chocolate soufflés or eating her way through her mother’s amazing garden.  She loves cooking new recipes and trying all of the amazing Portland restaurants.  In 2011, Erin started the Bakery Bingo blog, where she writes about the best bakeries and desserts to be found.. Erin is also the Board Treasurer for the Sauvie Island Center, a local non-profit which educates Portland-area children about food, farming, and the land. Erin is a licensed CPA and works as an accountant for Intel Corporation. She graduated from University of                                                              Oregon. ​

Secretary/Social Media | Megan Scott is an advocate of home cooking and local food who works for the Joy of Cooking. She is a writer, editor, recipe developer and tester, food photographer and worked on a small goat dairy as cheesemaker’s apprentice and farmer’s market envoy.  After graduating from the University of North Carolina at Asheville with a degree in French language and literature, Megan worked in a bakery where she honed her pastry skills. She now works full-time for the Joy of Cooking alongside her husband John Becker. Her work for JOY involves a little bit of everything from public relations and social media to recipe development and food photography. She is JOY’s blogger-in-residence, works with John on digital projects, and has written for Culinate, Food52, and PUNCH. She was part of the editorial team for the Joy of Cooking iOS app, and is currently working on a proposal for the next major                                                    edition of the print book.  

Treasurer | Jennifer Bryman is the President and Culinary Director for The Heart’s Kitchen, a boutique consulting organization working with natural food producers and health organizations nationwide to develop recipes and nutrition education materials. After a successful 13-year career as senior-level business professional in the financial services industry, Jen  began a new career aligned with  cooking and childhood health. She completed the world-renowned culinary school at the Robert Reynolds Chef Studio as well as the Gluten-Free and Specialty Diets program at the San Francisco Baking Institute. She is a recipe contributor to Brassicas: Cooking the World’s Healthiest Vegetables (Ten Speed Press). Jennifer is former Vice-Chair of the board at Upstream Public Health. She also provides cooking demonstrations at schools in Northwest Portland and is a recipe contributor to NW Kids Magazine.

Business Operations | Jolene George  spent 30 years with Merck & Co. Inc. and was Executive Director in one of their divisions.  She then started a consulting business for strategic development and business alignment systems.  As food enthusiast and hobbyist, she was invited to be a volunteer recipe tester for Cooks Illustrated Magazine in 2006. Her responsibility was to verify clarity, testing methods, techniques and recipe outcomes for the home cook. She accepted an invitation to be part of the magazine’s Grilling Board.  In addition, she is published in the Oregonian, and works on recipe development and testing with cookbook authors in the Portland area.  

Programs | Chloe Fennell and her mother run Eat Your Heart Out Catering. A business that started almost 40 years ago! From the very beginning as a child I was chief cookie maker, then dishwasher, to server, to chef.  And now her and I run sales and menu creation. We also wear many other hats as is necessary in a small business. We do event planning and marketing, research and development, accounting, human resources and the rest of our time, we run events.  

Member-At-Large | Lisa Hill is a freelance public relations consultant, Lisa directs media relations campaigns for food, hospitality and beverage clients, with a special focus on food products. She is an active member of the Portland Culinary Alliance and holds a degree in writing from St. Lawrence University.