Andrea Loeffler is a private chef with a passion for simple ingredients and local, sustainable food sources. A rural Vermont native, she is a graduate of Bauman College of Holistic Nutrition and Culinary Arts in Berkeley. Andrea is inspired by the Bay Area’s bounty and her various travels, and she attributes her love of color and texture from her background as an artist and ceramicist.
We caught up with Citizen’s chef and creator, Jenny Vascotto, to find out more about her charitable concept, what’s in her fridge, the food podcast she loves, and the one ingredient she won’t touch.
Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.
A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
Chef Lee is the chef and teacher behind Made2Gather, an Oakland-based cooking school and pop-up entity. Her cuisine melds her Israeli-South African heritage, her travels, and anything else that inspires her!
Lois Leonhardi is a private chef, yoga instructor, ayurvedic coach, and overall wellness expert. She left a career in finance to travel the world and learn the secrets to a balanced life!
Why aren’t more Latinos spearheading their own food movement? It’s a question that Los Angeles Mexican chef Henry Orellana is trying to answer.
“Fine dining” evokes images of the white tablecloth and the triple-digit tasting menu, but it goes far beyond an ornate and expensive meal. According to Mauz, what distinguishes fine dining is the deep commitment to deliver guests “a seamless experience of comfort and luxury” from the moment they enter.