About Us

Jacobson Culinary Arts Academy at Tarpon Springs High School is designated an Academy of Distinction in Pinellas County Schools. We are certified by the American Culinary Federation. Our students are fortunate to have a state-of-the-art culinary facility. This 11,600 square-foot facility includes two complete teaching kitchens with 48 student cooking stations, a 50-seat teaching kitchen/auditorium, and a 100-seat dining room/restaurant that provides students with one of the most sophisticated high school culinary arts academies in the United States.

By focusing on hands-on training, students prepare for a dynamic, rewarding career in the foodservice and hospitality industry. Students not only prepare food, they learn about nutrition, marketing, the lodging industry, hospitality industry, restaurant designing, catering, and management skills. Upon graduation, students are prepared to pursue advanced culinary training or start careers in the growing field of food preparation and restaurant management.

There are currently two chefs in residence:

Chef Vincenzo Pesce Jr., CCC (Chef Vinny)

Program Coordinator & Instructor

Bio: Chef Vincenzo Pesce, Jr., CCC started his career in 1981. Culinary school at PVTI (now PTC) in Clearwater, Florida and graduated in 1985. Sous Chef at Innisbrook Resort in various clubhouses and banquet facilities. Executive Chef at an Italian restaurant. Current ACF member since 1986, Certified Chef de Cuisine, past President of the ACF Florida Suncoast Cooks and Chefs, and competed in ACF culinary competitions. Received the ACF Florida Suncoast Cooks and Chefs chapter Chef of the Year Award 1989. Until August of 2014 he was Chef/Owner of Vincenzo’s Ristorante in New Port Richey, Florida. He holds two Associate degrees –Culinary and Hospitality Management and Business Administration: also, a Bachelor’s degree in Business Management. From 2014 he has been a Culinary Instructor at Jacobson Culinary Arts Academy at Tarpon Springs HS.

Chef Tiffany Camacho (Chef T)

Instructor

Bio : Chef Camacho, born and raised in the coast San Juan, Puerto Rico. Tiffany grep up with her Grandma Luzaida, whom had a restaurant where Chef Tiffany will spend her all of her time in, and that is how her passion for food grew. Tiffany attended Dixie Hollins High School in Pinellas School County, being the 1^st student who participated in the Walkers Rising Star Culinary Competition taking 1^st place. Throughout her High school years, Chef Camacho was awarded multiple scholarships to attend Culinary School, one of then being from The Ryan Wells Foundation and Tampa Bay Lightning. Chef Camacho attended Johnson Wales University earning a Bachelor’s Degree in Culinary and Food Service Management. Chef Camacho completed her internship at The Vinoy Renaissance in St. Petersburg and became a Sous Chef at The Birchwood 5 years later. After 7 years industry, she became a culinary instructor here a JCAA since 2021.