Kelly Binder
Chef Kelly Binder has been creating meals her entire life. She had the passion to cook since she was a child and it grew into a career goal as she entered college. She earned her business degree and then went on to The California School of Culinary Arts, Le Cordon Bleu program to earn her AOS degree. From there, she worked in restaurants, cafes, and bakeries, but it wasn’t until she began cooking for children that she found her true passion.

In the spring of 2007, Chef Kelly found an opportunity for a chef position at an early childhood development center, where they wanted to create a healthy and internationally diverse eating program. The match was perfect and she has since been able to develop a menu that is not only healthy, but also full of unique dishes that the children love to eat. The menus include breakfast, lunch and an afternoon snack, all of which are balanced and nutritious! Because she has multiple children with allergies and religious preferences, she creates recipes that are catered to their needs or makes modifications as necessary. Through her experience of working with children, learning about what they are capable of eating, and also from talking with their parents, she has discovered that children are a lot more adventurous than most people give them credit for and that most parents give up too easily when it comes to food. The younger the children are, the more receptive they tend to be with different flavors and textures, so starting early is the best way to not have picky eaters.

Karen Fine
Karen Fine writes about her simple solutions for busy families living gluten free. Born out of a desire to heal her sick child, she has devoted years to the study of the gluten free diet while incorporating flavor and nutrition. She is passionate about eating gluten free, as well as the importantce of including natural, organic produce in meals. She has been cooking gluten free for years and maintains an active blog called "Mom Cooks Gluten Free." Her blog includes recipes, meal suggestions, gluten free product reviews and healthy eating references for a better life. She has published two children's books on healthy eating, been featured as a guest speaker at Rady Hospital's Chidlren's School, conducted book-signings and has made appearances on NBC news. She is in the process of releasing her third children's book and publishing her first gluten free menu book.

As an advocate for children, and those with celiac disease or gluten intolerance, Karen provides simple recipes that include many naturally gluten free ingredients. In an effort to further help instill new habit patterns for a gluten free life, she includes a variety of flavors from around the world and easy-to-find ingredients.

Karen is the Executive Director of the Gluten Free Foundation that she co-founded with her husband. The nonprofit organization's mission is to help increase awareness of gluten intolerance and to provide a world-class outreach website. The site provides gluten free basics, as well as references for additional resources.

With a diversified background as a former U.S. Navy helicopter search and rescue pilot, Masters Degree in Business Administration, children’s book author, and gluten free cook, she also chairs local fundraising events for foundations with an emphasis in health and education. She lives in San Diego, California, with her husband, their two boys and their yellow lab.

Beth Ann Bentley
Beth Ann Bentley is a management and marketing professional focusing on the food and beverage industry and website marketing. Her experience has concentrated in restaurant management, sports marketing and special events, public relations and field marketing. Beth Ann has managed, marketed and consulted with restaurants and companies in Manhattan and San Francisco, Australia, Singapore, Taiwan and Hong Kong. She holds a degree in Hotel, Restaurant and Travel Administrations from the University of Massachusetts, Amherst.

Currently, Beth Ann is the founder and president of iLunchBox.com, an online media company dedicated to the pursuit of a healthy lunch for school aged children. She also sits on the Board of Directors of Valley Children's Museum and the Advisory and Education Board of SAGE (Sustainable Agriculture and Education), as well as the volunteer coordinator of the Outdoor Classroom and School Garden at Sunol Glen School and a coach for the Pleasanton Lacrosse Club. Beth Ann has four school aged children and is currently completing her certification as a Nutrition Educator at Bauman College, Berkeley, CA.

Hélène Canavan
Hélène Canavan left Paris for Australia in 1990. Her family lives in Lyon, 'the capital of food', where the basics of traditional cooking are intuitively transmitted from generation to generation.

Hélène was confronted by the morning headache of the inevitable daily lunchbox. Transferring the good eating habits of her French heritage to the confines of the school lunchbox, she has produced an award winning practical book.