Janet Canfield
Janet Canfield is a seasoned chef and culinary educator with over two decades of experience spanning fine dining, corporate kitchens, assisted living, hotels, catering, and secondary and post-secondary education. Currently serving as a Chef Instructor at Carver Center for the Arts, she combines hands-on industry knowledge with a passion for mentorship, preparing the next generation of culinary professionals with a strong foundation in both classic and contemporary techniques. Her instructional style emphasizes food safety, sustainability, and operational excellence—rooted in ServSafe standards and HAACP compliance.
In addition to classroom instruction, Janet brings strategic insight into workflow design, project management, and quality assurance in food service environments. She has developed and implemented training programs across various sectors, including for public school food service personnel in alignment with HHFKA guidelines. Whether designing curriculum, leading boot camps, or managing a high-functioning kitchen, she is known for her proactive leadership, clear communication, and attention to detail.
Janet holds an A.O.S. in Culinary Arts from The Culinary Institute of America and a certificate in Food Science from Washington State University. She is a Certified ServSafe Instructor and Registered Proctor, and an active member of the American Culinary Federation and Women Chefs and Restaurateurs. Through her work in and out of the kitchen, Janet remains committed to raising industry standards, empowering students, and promoting lifelong learning in culinary arts.
• Certified ServSafe Instructor & Registered ServSafe Examination Proctor
• ServSafe Food Protection Manager
• Washington State University
• The Culinary Institute of America
• Women Chefs and Restaurateurs
• The American Culinary Federation
What do you attribute your success to?
I attribute my success to the impact I've made in my students' lives. Seeing them thrive—like one who’s now an executive chef at Johns Hopkins University—and being honored by a former student at the Ritz-Carlton are the moments that remind me why I do what I do.
What’s the best career advice you’ve ever received?
The best career advice I’ve ever received is, “You’re only as good as the last meal you cooked.” It’s a reminder to stay consistent, keep raising the bar, and never become complacent in the kitchen.
What advice would you give to young women entering your industry?
To young women entering the culinary industry, I’d say: work hard, know your worth, and claim your spot on the line with confidence. When I trained at the Culinary Institute of America, only 25% of my class were women—so I understand the challenges. Don’t tolerate disrespect or bad behavior; stand firm, stay focused, and let your skill speak for itself.
What are the biggest challenges or opportunities in your field right now?
One of the biggest challenges in this field is managing the constant demands with precision and discipline—whether it’s meeting food safety standards, handling last-minute changes, or preparing for unexpected health inspections. The kitchen is fast-paced and unforgiving, so adaptability is key. But through it all, maintaining a sense of humor keeps things grounded and helps the team push through even the most intense days.
What values are most important to you in your work and personal life?
Hard work is the foundation of everything I do—both professionally and personally. I believe in showing up fully, putting in the effort, and setting a strong example for those around me. Whether I'm in the kitchen or mentoring students, I lead with dedication, consistency, and a commitment to excellence.