Karla Quezada is an accomplished culinary professional and passionate advocate for food equity, serving as a dedicated board member at the Center For Food Equity in Medicine (CFFEIM). With an extensive background in the food manufacturing industry and deep culinary knowledge, she is committed to ensuring that those facing serious health conditions, like cancer, have access to nutritious, high-quality food.

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Karla holds an Associate of Applied Science in Culinary Arts from The Illinois Institute of Art and a Bachelor's degree in Political Science and International Relations from Loyola University Chicago. She has honed her skills over the years in roles such as a Culinary Specialist at Kraft-Heinz, Chef Instructor at Sur La Table and Food He.ro, and Private Chef. Karla is known for her expertise in food safety, nutrition, recipe development, and her exceptional knife skills. She also leads culinary learning and development initiatives, reflecting her commitment to mentorship and education.

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Her hands-on experience spans everything from teaching culinary classes to managing large-scale kitchen operations. As a bilingual professional fluent in English and Spanish, Karla brings an inclusive approach to her work at CFFEIM, ensuring that all communities benefit from the resources the organization provides. Her role at CFFEIM is guided by her belief that food is a key pillar of health, and she continues to inspire others through her dedication to quality, safety, and compassion.