Jennifer Scism has been a professional chef for over two decades. A graduate of The French Culinary Institute in Manhattan, she began her career cooking with some of NYC’s top chefs. In ‘99, Jennifer, and respected chef Anita Lo, decided to open a restaurant together. In preparation, the two traveled the world for a year, visiting over 20 countries and sampling food from every walk of life. In 2000, Jennifer and Anita opened Annisa in New York’s Greenwich Village. Anita took the role of head chef while Jennifer ran the business operations as its general manager, sommelier, bookkeeper and all-around face of the restaurant.

The restaurant immediately became a neighborhood favorite and in 2005, Anita, Jen and their sous chef, Sawako Okochi, were asked to compete on the TV Food Network’s Iron Chef program. The trio became not only the first team to win against Mario Batali, but the first all women team to appear on the show.

After a decade as the owner of one of New York’s top rated restaurants, Jennifer moved to the southern coast of Maine, in 2010. It was here she met her future husband and business partner, David Koorits. The two renovated a house in Kittery, incorporating a commercial kitchen, and Jennifer opened Cape House Catering, serving weddings and events around the seacoast of Maine and New Hampshire for over two years. Deciding that catering was not where her heart was, Jennifer took her new love of backpacking and outdoor adventures and combined them with her years of creating delicious dishes to establish Good To-Go.

Today, Jen continues to innovate and change people's expectations of what trail food can taste like. The little cape house in Kittery, Maine, where Jen tested her first Good To-Go recipes, is still where she comes to work each day to pursue her passion.

When she's not at Good To-Go, you might find her bikepacking, paddleboarding the Maine coast, or hosting dinner parties with friends.