Shetice Jackson has been a chef her entire life. She cooked throughout high school, and then she attended Emerson Vocational High School for Culinary Arts, where she graduated first in her class. From there, she graduated from The Culinary Institute of America in Hyde Park, New York. Her experience includes being a sous chef for a number of restaurants, working for Emeril Lagasse at the MGM Grand Hotel, and earning her bachelor’s degree in Hospitality and Tourism Management from SUNY Buffalo State. She also did an 8-year stint as chef-instructor of Campus House – a teaching laboratory – on the grounds of SUNY Buffalo State.