Food For Thought
Chef Vonta Bennett Perkins has extensive experience in the culinary field, having held various positions since 1992. Currently serving as a Part-Time Off Premise Action Chef at Food for Thought since April 2011, Vonta has demonstrated expertise in kitchen management and food service operations through roles such as Executive Chef at Fresca Mexican Foods, Inc., and Corporate Sous Chef at Senior Lifestyle Corporation, where responsibilities included menu planning, staff coordination, and training. Previous experience includes managing kitchen operations at Mission of Our Lady of Mercy, Inc., and working as a Grillardin/Professional Broiler Cook at Nick's Fishmarket. Vonta holds an A.A.S. in Culinary Arts from Kendall College, attained between 1988 and 1991, and has consistently showcased a commitment to high-quality food preparation and service across various culinary settings.