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Bennett Fins has a strong background in the culinary industry, with their most recent position being Executive Chef and Director of Food Services at The Equity Project (TEP) Charter School since 2019. Bennett is currently overseeing the implementation of TEP's first-ever in-house culinary team and transitioning from processed foods to scratch-made meals prepared in-house. Prior to this role, they founded and directed the FLACS Cooking Club, an after-school program that taught middle school students basic cooking skills and recipes. From 2009 to 2019, Fins served as the Executive Chef and Director of Food Services at Family Life Academy Charter School, where they transformed the school's food services from frozen, processed meals to healthy, nutritious meals prepared from scratch. Bennett has also worked as a Chef at The Calhoun School from 2006 to 2009. Overall, Fins has extensive experience in creating and implementing culinary programs and promoting healthy, sustainable food practices.

Bennett Fins attended Binghamton University from 1998 to 2002, where they obtained a Bachelor of Science degree in Business, Management, Marketing, and Related Support Services. Following that, in 2005 to 2006, they attended the French Culinary Institute to pursue Culinary Arts.