Author: Cleo Tarca

#GirlsWithKnives Spotlight: Chef + Gelato Entrepreneur Jöne Pan

Jöne Pan has a computer science degree and an MBA, but food has always been her passion. After leaving the corporate world behind, she cooked under various Michelin-starred chefs in the Bay Area and France, including Christopher Kostow, Hélène Darroze, Mauro Colagreco, Jean-François Piège, and David Kinch. After experiencing some chronic health problems and leaving the restaurant kitchen, Jöne learned she was intolerant to gluten, eggs, and dairy. She adopted an anti-Candide and Paleo lifestyle, which eliminated her health issues. Jönes Gelato is a dessert she herself can eat — it’s Paleo, gluten-free, egg-free, and sugar-free — but it’s also delicious!

#GirlsWithKnives Spotlight: Nana Joe’s Granola Founder Michelle Pusateri

Michelle Pusateri is the founder and creative head of Nana Joe’s Granola. A former pastry chef, Michele has cooked at notable San Francisco establishments like the Fairmont Hotel and Nopa. She first started making granola to keep her energy up during long surf sessions, and now Nana Joe’s appears in restaurants, stores, and at farmer’s markets. All of the products are gluten-free and vegan with no traditional sugars — maple syrup is the sweetener of choice. There are also grain-free options, bars, and a new Chef’s Blend Series.

#GirlsWithKnives Spotlight: Plant-Based Peruvian Chef Antoanet Aburto

A native of Lima, Chef Antoanet “Toni” Aburto veganizes the cuisine of her home with her Chica Vegan pop-ups. She moved to the United States when she was 19 and has been working in the hospitality industry in various forms ever since! When she isn’t cooking, Toni donates her time to causes near to her heart, like animal rights, homelessness, mental health, women of color.