Perreault Magazine - 93 -
Location: New York, NY
Current Affiliation:
MicroGreens & Allison Sosna Group/ Founder and President
What is the best thing about being a chef?
You change lives. You get people to stop and smell the roses (and, food of course). The “glamour” of the profession allows us to have the platform to make an impact on people that will change their lives. I know this because I spent 4 months in Italy being the person on the other end; the person being overtaken by people who respect food and made me stop and appreciate what I was putting in my body and with whom I was doing it with. I feed the people’s souls. It’s powerful and honorable to have the impact of making people stop and smile with other people.
What is your current obsession?
My current obsession with food is coconut flour. (I’m working with a paleo meal service company). In my non-food life I am obsessed with house music and electronica. I just got a synthesizer. So obsessed. Music is just like food; you can bring anyone together over it.
Who is your hero?
Hillary Clinton, Michelle Obama, Gabrielle Hamilton, Sheryl Sandberg, and my parents… just to name a few.
Why I want to help?
I’ve been using my chef skills to make an impact on communities since 2009 when I joined D.C. Central Kitchen as a chef. I served and educated children in schools and the community by using food as a tool. That service and education led me to form my own non-profit, www.microgreensproject.org. At MicroGreens our goal is to arm children and their families with the skills they need to shop for, prepare, and enjoy healthy foods within the confines of a government supplemented budget. Through partnerships with schools and like-minded non-profits, MicroGreens empowers children to feel comfortable making healthy choices in the kitchen, at home, and at the grocery store. I wanted to make an impact on poverty and obesity. I wanted to focus only on food stamps and ensuring children got the education needed to shop on a budget and cook health .I want to help at World Central Kitchen for the same reasons I have been serving communities in the chef role for the last 6 years: to educate and make communities healthier.