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What's in the Fridge?
is not fully vegetarian or vegan. We are just promotors for the vegetables. We love travel, eating well, and feeling great. All the materials and resources on this blog are created to help you live a more conscious, healthful life. Thanks for visiting. Read below to learn more about the chef, Joanna.
It all started with....
an Easy-bake oven when I was 6 years old. Serving thumbnail-size chocolate chip cookies and magically transforming chocolate powder and water into brownies for my two hungry brothers was addicting.
So, the kitchen was my chosen playground, and I continued to play and play. After graduating college with a Bachelor's degree in Natural Science (nutrition and chemistry always fascinated me), I found my way to Le Cordon Bleu Paris.
And so it was, I put in my time at restaurants in Los Angeles, France, and Italy, along with recipe writing, and teaching. The family person that I am, I had to come back home to LA. In 2014, I began Chef Joanna's bakery, catering healthy lunches, and baking and selling Power Energy Bars and Bread. Most recently, I teamed up with sommelier/wine importer, Jeff Morgenthal to create Studio di Sole where we plan and run exclusive Wine Tasting Pop-ups in Los Angeles. More wine, beer, and cheese partnerships to come!
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I cannot go without saying that urban farming is a growing interest of mine, and I can't wait to keep you updated on the local produce I am growing, and the sprouts, which are truly impressive. I hope to integrate more nature and food growing into our communities.
The chef's responsibilities today extend beyond the kitchen, and must address the nutrition of our food; a stance on the economic, environmental, social, and political profile of our food is necessary. Through teaching more self-reliance through urban farming and cooking, it is my hope that we can improve the social nutrition of our communities.
To see my website dedicated to my cookbook and nutrition writing endeavors follow the link below
https://chefjoannas.com/services-2/
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The chef's responsibilities today extend beyond the kitchen, and must address the nutrition of our food; a stance on the economic, environmental, social, and political profile of our food is necessary. Through teaching more self-reliance through urban farming and cooking, it is my hope that we can improve the social nutrition of our communities.
To see my website dedicated to my cookbook and nutrition writing endeavors follow the link below
https://chefjoannas.com/services-2/
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