Chef Jardon Ray

As a graduate of Louisiana Culinary Institute, I’m very passionate about culinary excellence, creativity, and consistency. While in culinary school I worked at various restaurants in the Baton Rouge area. After I graduated, I started my externship as the baker at Eatons’ Ranch in Wolf, Wyoming. Over the years I worked my way up from the baker to the Executive Chef position. I worked in the area for several years, engaging with the community and networking with some local chefs and restaurants in the area. It wasn’t long until I was able to start my own business producing cheesecakes to restaurants in Sheridan, Wyoming. So, I’m working as an Executive Chef, while running my own business, and training and teaching other young culinarians all in one kitchen. Then my time was up at the ranch, and I moved back home to teach full time at my alma mater, which is one of the best decisions I’ve made. Even though I have graduated, school is never out. Even with being an instructor, I’m still a student at heart. Always In Position, Nothing Done Sparingly, NO EXCUSES!