Prescott, Arizona — Now in her third year with the institution, Yavapai College Executive Director of Culinary Experience Aimee Novak leads culinary operations and strategic dining initiatives, with a focus on aligning food service programs with the College’s mission, sustainability goals, and student wellness priorities.

Tasked with maintaining a high-quality, full-service restaurant—The Eatery on the Prescott campus—Novak says that her day-to-day is about balancing their internal processes with those that are a part of our wider college culture.

“I’m always considering ways to support the health and nutritional needs of our students while also maintaining our commitment to bringing forth seasonal and local products where possible within a sustainable commercial kitchen environment,” Novak said. “That target is always moving.”

A graduate of Yavapai College and Arizona State University, Novak is a former restaurant owner. She ran Soldi Creative Cuisine, a farm-to-table culinary business in Prescott, emphasizing locally sourced ingredients and sustainable food practices from 2011-2017. 

As Head Chef, Novak’s responsibilities extended well beyond the kitchen. She oversaw Soldi’s business operations, including menu development, staffing, food costing, purchasing, and regulatory compliance. She also trained and developed staff in culinary techniques, customer service, and food safety while influencing the company’s marketing, digital communications, and social media presence. This multifaceted role combined culinary leadership with the financial, operational, and strategic responsibilities of running a successful food service business.

For the next six years, Novak served as Food Safety Program Coordinator for the University of Arizona Cooperative Extension where she delivered Food Protection Manager Certification training to food service professionals and industry stakeholders and conducted monthly certification courses and proctored state-approved food safety examinations.  

Additionally, during her tenure at University of Arizona Cooperative Extension, Novak was a contributing author to a free, open-access, interactive, digital resource called the Culinary Medicine Open Education Resource (OER), which focused on reducing the risk of diet-sensitive diseases through culturally relevant health education and effective disease management curricula.

Novak served on the Board of the Prescott Farmers Market for several years, culminating in her final year of service as Board President. Throughout her tenure, she championed local farmers, sustainable food systems, and efforts to reduce food waste, helping strengthen connections between local producers and the broader community.

“At The Eatery, we’re more than just a food service,” Novak said. “We consistently go above and beyond to influence the next generation around what and how they eat and how their choices affect the world around them. I’m inspired by the work we get to do and the students we engage with daily.”

“I’m a Creative, so I love bringing in creativity to solve problems,” she said. “I’m knowledgeable in paring wine/spirits and food, I love cooking root to tip and incorporating edible parts of food that would normally be discarded. Carrot top pesto and fennel frond and mint leaf tea are some of my favorites.”

Yavapai College operates seven campuses and centers throughout Yavapai County and offers over 100 degrees and certificates, six baccalaureate degrees, student and community services, and cultural events and activities. To learn more about Yavapai College, visit www.yc.edu.