Blue Ribbon Cooking

Adam and Vanessa Smith, who are husband and wife, are the extraordinary people that lead the Blue Ribbon team. Vanessa spent her childhood in the kitchen at Blue Ribbon, and she early learned that she shared her mother's enthusiasm for gatherings with a focus on food. In 2008, Vanessa Duppenthaler took over administration of the culinary school from her parents, Virginia and Mike Duppenthaler, and began developing the full-service catering and event design aspects of the business. The Nellie Cashman Women Owned Business of the Year Award and a spot on the PSBJ's 40 under 40 list are both honors that have been bestowed to Vanessa in recognition of her astute business acumen, her commitment to the betterment of her community, and the achievements of her company. Adam was brought up in the farming sector and carries with him a firmly established dedication to hard work as well as a desire to achieve perfection. Adam was attending art school when he first became interested in cooking, and he realized almost immediately that this was the field in which he wanted to work. Adam is thankful for the limitless opportunities he has in the kitchen to exercise his creative vision when he is working with the stunning foods that the Pacific Northwest has to offer. He is continually working to improve his abilities and techniques, and he values the instant connection that can be made when people who work in the culinary industry talk about food. Adam is in charge of the kitchen staff, and he does it with artistry, contemporary culinary skills, and a soft spot for traditional flavors of comfort food. Adam and Vanessa's mission is to revitalize the communal dinner table as a space for companies, families, and communities to share ideas, nourish one another, and celebrate life.

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