Support the making of Chefsville Kitchen Sessions

Pilot Episode of Chefsville Kitchen Sessions

Chef Scott’s life reads like a well-seasoned recipe: a spark in a DC kitchen, mentors who showed him cooking could be a language of connection, and a calling that keeps finding new ways to feed families—together. Chefsville Kitchen Sessions is more than a project to him; it is the living thread that ties every chapter of his work to a single, generous purpose. Today, Chefsville Kitchen Sessions is launching a fundraiser to support our portion of a 12-episode cooking show that empowers families to cook together more. A $30,000 raise will cover equipment, production, ingredients, editing, and distribution, enabling us to share accessible, kid-friendly recipes and practical kitchen skills. Your support will help families dine together with confidence, build healthy habits, and create lasting memories.

In the Washington, DC area, his love for food began in his teens, nourished by mentors who believed in fearless curiosity in the kitchen: Julia Child, Jacques Pépin, and Jean Louis Palladin. There, Scott taught private cooking classes, taking his students on tours to restaurants and upscale outlets; he catered for several federal and state officials. Food was never merely fuel; it was a way to invite people to gather, listen, and learn—from the aroma of garlic to the suspense of a perfectly seared fish.

In 1992, Scott began his work in education as an advocate for children’s learning, lending his voice and his kitchen to cable initiatives like Cable in the Classroom and Assignment Discovery. He saw how cooking could be a doorway to literacy, math, science, and civic curiosity, and he began to imagine a place where families could discover those doors together.

Scott moved his family to North Texas in 1996, where he deepened his studies in ministry, communication, and family crisis management. His journeys across the globe—missions to Japan, China, Asia, the Philippines, and beyond—taught him that families everywhere struggle with time, resources, and knowledge, yet share a universal longing for connection around the table. His tapes and materials reached India, South America, Africa, and Australia, and he raised funds to support missions and youth educational programs. The seeds of Chefsville began to germinate as he learned to fuse storytelling, service, and kitchen craft into a practical, scalable model.

After consulting the best in TV and radio broadcasting, the concept of Chefsville™ was developed. The aim was simple: expand Scott’s influence to reach an international audience without losing the warmth, accessibility, and hands-on learning that had always defined his work with families and kids.

Scott’s passion for working with children, his thoughtful guidance, and his cooking skills make him a natural host for Chefsville™. He serves as executive director, guiding the mission with a steady hand and an open heart. He has touched the lives of more than 250,000 kids and adults in the Dallas/Fort Worth area through libraries, schools, and parks and recreation departments. In 2008, the focus shifted toward classes and workshops; 2009 added camps, along with new services—Kitchen Pirates, Honor the Family, and children’s programming for festivals. In 2013, Chefsville expanded with specialized offerings: Math Chefs, Science Chefs, Language Arts Chefs, History Chefs, Geography Chefs, and Space Chefs.

Scott has led on-site classes with Sprouts Farmers Market and has been a guest chef at Market Street United and Vitamin Cottage stores in Texas. Chefsville delivers life-skill education to kids through the lens of a chef: hands-on learning that shows how cooking connects to language arts, math, science, social studies, and fine arts. He also serves on the Plano ISD Gifted and Talented Committee, a role that keeps him near the heart of how students learn best when curiosity is fed by practical, real-world experience. Kids love these connections.

Today, Scott sits on the Plano ISD Gifted and Talented Advisory Committee and the Wylie ISD CTE Committee. Past memberships and board positions include the Dallas Coalition for the Prevention of Childhood Obesity, the Healthcare Commission of Collin County, and the program advisory board for Remington College School of Culinary Arts. Chefsville offers service-learning opportunities to Remington College students, students of Collin County Community College, Le Cordon Bleu, El Centro, and The Art Institute of Dallas. Scott lives in Texas with his wife Sarah and their four children, who are now young adults and, wonderfully, out of the house.