Jae Gruber-Price instructed more than a dozen classes in culinary technique and hospitality education. She served as a member of the Academic Leadership Team for Le Cordon Bleu College of Culinary Arts in Atlanta for 13 years and completed her service to the organization as Interim Director of Education. Her responsibilities included: conducting bi-annual employee evaluations; faculty observations; classroom, syllabus, rubrics and student customer service quality control; curriculum development and enforcement of syllabus standards; student worker management; payroll responsibilities; coordinator of faculty development activities; talent acquisition; retention initiatives; records management; accreditation preparation; regulatory compliance; scheduling for an average of forty instructors during four shift periods for over 70 classes.

Additional experience includes the role of Executive Chef for several fine dining restaurants, as well as an extensive background in high-end exclusive catering, kosher catering, a personal chef, and the opportunity to cook at the James Beard House. She worked as a restaurant consultant in Atlanta and Central America, specializing in menu and wine list development, training, and sanitation improvement.  Jae is currently the owner of Life Cuisine, a Personal Chef and private home culinary and wine instruction service.  She is also a professor at Underwood University, for the Bachelor of Hotel Management degree program.

Jae was the recipient of the 2016 Distinguished Educator of the Year award for Academic Leadership from Career Education Corporation. She has earned several professional certifications, such as CCE, FMP, and CHEP. Jae is a Culinary, Hospitality, and Events Specialist evaluator for ACICS and ACCSET.

Jae was previously the host for the Le Cordon Bleu Radio Show and later, her own culinary talk radio show. She contributed articles to Le Cordon Bleu publications, has had recipes published in Dine Out Atlanta and Lisa Boalt Richardson’s Book, The World in your Tea Cup, and she has also had a stint as an online syndicated food columnist.  She is also the author of the online MaxKnowledge course:  Introduction to Culinary Instruction.