Josefa knows the Omega Family Restaurant so well having worked as Server and rose to Banquet and Front End Supervisor position.  Her job with Omega Family Restaurant inspired her to pursue culinary education by attending the California Culinary Academy in San Francisco. As required by the Culinary Academy, she took the Externship at Claremont Resort and Spa where she helped in setting and prepping Sunday Brunches and Banquets.  While at Claremont Resort and Spa, Jo had the opportunity to work at Jordans Restaurant, a four star restaurant, and Paragon Restaurant, a casual dining restaurant, by prepping large parties and banquets, and working in various areas of food and pastry preparation.  At the Academy, Jo learned classical and modern culinary techniques, which included preparing appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrées, breads, pastries, and desserts.  She also learned to identify, fabricate, and portion meats, poultry, and fish- the necessary skills to separate mouth-watering taste food.

Jo's training and education at the Culinary Academy gave her the ability to prepare the best food and serve customers with family style-dining experience. Jo graduated from California Culinary Academy, San Francisco in 2005 with Associate of Occupational Studies (AOS) Degree in Le Cordon Bleu Culinary Arts.  She is a Le Cordon Bleu Certified as well as Certified Professional Food Manager.