Blue Ribbon Culinary Center

Blue Ribbon’s remarkable team is lead by husband and wife duo Adam & Vanessa Smith. Vanessa was raised in Blue Ribbon’s kitchen and quickly realized she shared her mother’s passion for culinary focused events. In 2008 Vanessa took over management of the cooking school from her family (Virginia & Mike Duppenthaler) and built out the full-service catering and event design side of the company. Vanessa has been recognized for her savvy business skills, dedication to community involvement and the success of her business by winning the Nellie Cashman Women Owned Business of the Year Award and being named on PSBJ’s 40 under 40 list. Adam was raised in the orcharding industry and brings a deeply ingrained hard work ethic and strive for perfection. Adam found his way to the kitchen while in art school and instantly knew this is where he would spend his career. Adam appreciates the endless opportunity he finds in the kitchen to use his artistic eye while working with beautiful northwest ingredients. He is always developing new skills and techniques and appreciates the instant connection found when culinary professionals chat about food. Adam runs the kitchen team with artistry, modern culinary techniques, and has a sweet spot for classic comfort flavors. Adam & Vanessa strive to bring communities, teams and families back to the dining table to collaborate, nourish and celebrate life.