Betty Beard was born and raised in Texas. She is a small-town girl from Hallsville, and has lived in the Dallas/Fort-Worth area for 13 years. Betty has two amazing daughters and a great husband, and she loves to cook and entertain for family and friends.
Just like the founder of My Epicurean Farm, Betty also has a passion for food, cooking and gardening. Beginning at age 7 she discovered these passions by helping her grandmother in the kitchen and garden. Later, her passion for the culinary arts led Betty to attend Le Cordon Bleu, where she graduated with honors in 2012. Betty has worked in several area restaurants and culinary programs, and is now joining MY Epicurean Farm as Farm Manager.
Yseut and Betty crossed path a few years ago, when Betty joined the retail grocery industry. She worked as assistant manager for Yseut which lead to a professional relationship. When MY Epicurean Farm was still on the drawing board, Yseut knew that Betty was going to be an great asset for the farm. We are so happy that Betty has joined this career path and this journey with Yseut.
Yseut Berlingeri-Stambaugh is a classically trained chef from the Culinary Institute of America (CIA), and holds a Bachelor’s of Science degree in Food & Beverage Management from the New England Culinary Institute (NECI); additionally, she holds the highest attainable credentials in food-sanitation and safety (ServSafe, HACCP). Yseut was born and raised in Ponce, Puerto Rico, but now calls North Dallas her home. With over 20 years experience in AAA and 5 Diamond establishments, Yseut has extensively worked with farmers, purveyors, and producers, and routinely involves herself in community projects supporting sustainable farming, food-access and food-security.
Yseut began her career with the famous culinarian Alice Waters as her hero. Alice is a pioneer in the culinary world. She created the movement of organic and sustainable agriculture and the need for eating organically – with a focus on locally grown sources. Now in her adult-life, Yseut is moving out of the kitchen and into a career which addresses the growing issue Americans face - the ability to produce health food items for a reasonable cost, without compromising the eco-system, and while providing for a growing population.
In preparation for this next phase of her career, Yseut has spent time in the retail grocery industry to better understand marketing and retail, and most recently ran a fully operational and successful aquaponics farm [Gyo Greens]. While acting manager of the farm, Yseut learned valuable growing techniques, became an expert on how the ecosystem works for optimum production, and how overall management of the business works.