Janet Crandall

Janet Crandall is a Lecturer in Culinary Arts Education at the French Culinary Institute of New York. With extensive professional experience in culinary instruction, she has served as an Executive Chef Instructor at the Los Angeles LGBT Center's Anita May Rosenstein Campus and as a Chef Instructor at LA Kitchen and the French Culinary Institute of New York.

Her expertise spans food safety, butchery, and private culinary instruction, with additional roles as a restaurant consultant, recipe developer, and freelance caterer. She has collaborated with notable entities like Pat LaFrieda Wholesale Meats, Wyebrook Farm, and the Calhoun School in New York City.

• Certified ServSafe Manager/Food Handler by the National Restaurant Association
• Specializes in meat handling and recipe development
• Experienced in both institutional and private catering environments