Bri Van Scotter is a Professional Chef & Pastry Chef who loves to hunt. She attended the Culinary Institute of America in Napa, CA and graduated with an Associates Degree in Culinary Arts. After that, she felt the need to head back to school to study Pastry. Bri went on to graduate from The Art Institute with a degree in Baking and Pastry. After working in fine dining for years and having a passion for sharing her love and knowledge of food, she became a Chef Instructor at her Alma Mater The Art Institute. Bri is also BALLISTIC Magazine’s Wild Game Cooking Editor.