You nominated your favorite green chefs, and here they are:
Forty rising culinary stars, all working to make great sustenance more sustainable.
“I always thought everyone was obsessed with food,” says chef Angela Ginsburg. “It wasn’t until college that I learned it wasn’t normal for a 10-year-old to want to walk around a produce market and just stare.”
Ginsburg is owner and head chef at A Fork Full of Earth Organic Catering, a Marin County, Calif.-based business whose staff is passionate about creating wholesome dishes using products that are sustainably produced and mindfully cultivated. “Our passion for sustainability really stems from our desire to sustain humans,” Ginsburg adds, “to inspire them to investigate what their own bodies truly need to thrive.”
Angela Ginsburg, who operates Fork Full of Earth, and was once tapped by Mother Nature’s Network in 40 Green Chefs under 40, says the focal point of her catering company goes beyond organic. “It’s really about connecting clients to eating food from their environment,” she says. ” Our typical menu is California cuisine with a rustic old world feeling served in a classic wine country presentation.”