Registration includes the cost of a catered vegetarian breakfast, lunch and dinner. 

Vegan and gluten free options will be available upon request.

Please make sure to include any food sensitivities or dietary restrictions at the time of registration.

Meet THE Chef: Gina Esposito

Cooking has been at the heart of my life for as long as I can remember. I grew up learning alongside my father in our tiny kitchen, and now I share that same love for food with my daughter, Sophia Flores. Our kitchen is still the center of our home, where we spend our days creating recipes and sharing laughter.

My professional journey began at The Oven Bakery in Mt. Shasta, where I learned the art of sourdough bread and French pastries from my dear friend Tiphaine. Over the years, I helped run the bakery with care and creativity, before shifting paths to be more present for my children.

I took a role as head cook at the local elementary school, where I discovered a new passion: nourishing young minds with wholesome food. With formal training and lots of trial and error, I brought fresh ideas to the school’s meals and began catering for community events—from Girl Scouts to town festivals.

I’ve now been in the Rogue Valley for nearly six years, where I work with Ashland School District’s Nutrition Services, helping to manage five kitchens and bring more local, farm-fresh food to schools.

Recently, my daughter and I launched a small catering business together. She’s taken every culinary class available and is heading to college soon—but luckily, staying close enough to keep cooking by my side.