Chef Jill Bosich is a graduate of California State Polytechnic University Pomona with a Bachelor of Science in Hotel and Restaurant Management within the Collins College of Hospitality Management. Her joy and passion for cooking has taken her all over the world, studying and traveling abroad, enriching her love for great tasting cuisine. Growing up in a family of fantastic cooks, at an early age she had a strong appreciation for outstanding meals always served with much love and enthusiasm. She started cooking professionally at the age of 16 and for the last 32 years has been working coast to coast in various restaurants, hotels and institutions.

Named Team Captain of the Regional Team, ACF Culinary Team 2000, Chef Jill Bosich and her teammates traveled to Erfurt, Germany for the International Culinary Olympics. The team brought home 1 out of 5 international gold medals awarded in total. They were awarded the 3rd place championship out of 44 teams worldwide. In 2008 she served as the Regional Team Manager for Culinary Team USA 2008 where the Team earned another international Gold Medal, 1 of 6 awarded to 77 competing regional international teams.

Additional career highlights include earning the prestigious DiRoNa Restaurant Award for Elario's Restaurant in La Jolla, California. She was awarded one of "America's Best Chefs" from the American Academy of Hospitality Sciences, and two consecutive years in a row, was selected to cater a reception named, TasteAmerica, hosted by former House Speaker Newt Gingrich in the United States Capitol Building for over 1000 House Members, Senators, and their families.

Amidst her schedule, she divides her time between consulting, coaching, blogging, professional writing and traveling the country speaking and training on various industry subjects. She's an entrepreneur at heart, running the Cowgirl Cookie Co. and here as "The Range Rider" to bring more deliciousness to life!

Jill's philosophy on cooking and training is a very heartfelt one that she strives to share with students, industry professionals and food enthusiasts alike. Time off is spent riding Cooper, working cattle on the open range, roping, and celebrating the western lifestyle and all the beauty it holds.

Welcome to my two ranges! Xo