Chef Molly Beverly is Prescott's creative food activist and teacher. As Prescott College Food Service Director and Executive Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. She operates a three-acre organic farm and a catering business that features delicious local, historical and ethnic foods. As Chair of Slow Food Prescott, she champions local growers, and supports sustainable food education. Molly has taught cooking classes since 1976 for adults and children that focus on healthy, sustainable and delicious. She currently teaches at Yavapai College.
Chef Molly Beverly is a food activist, teacher, caterer, food coach, chair of Slow Food Prescott and former chef of Crossroads Café in Prescott.