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Faculty Biographies
Julie Schreiber
Julie has been collecting, cooking, and eating mushrooms for 30 years. As a professionally trained chef, she has been teaching others about cooking and eating mushrooms for a significant portion of those three decades. In addition to her personal passion for good food and cooking, her formal training in the food and wine industry includes degrees in Hotel Restaurant and Travel Administration from the University of Massachusetts, Culinary Arts from the Culinary Institute of America, and a Masters Degree in Enology from the University of California at Davis.
She has worked as a chef and is currently a professional winemaker. Additionally, she was on the Sonoma County Mycological Association board for 14 years and the lead chef for culinary events and demos at mushroom forays for David Arora, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco, the North American Mycological Association (NAMA), Wild About Mushrooms (WAM), and Relish Culinary Adventures.
She is a business partner in Mycoventures (https://www.mycoventures.com/wam), a company that organizes local and international mushroom forays. She organizes the events, helps lead the forays, and teach people how to cook cultivated and wild mushrooms. Most recently she has become the Culinary Arts Committee Chair for the North American Mycological Association (NAMA).
Visit her webpage at: https://chezjulies.com/