From the age of 11, his mother instilled the value of cooking from the heart. Adrian has been recognized as a 2020 Next Up Columbus Award recipient for his work in diversity and inclusion through food.His wife and partner Danielle act as his camera women as Adrian guides us on each food journey. Focusing on the often-overlooked gems run by women and minorities in and around Columbus is a rewarding challenge.
Bernardo La Rosa is a young chef based in Lima Peru, who has been surrounded by the gastronomic and food environment his entire life.His father is a chef in Peru and has worked in several restaurants, food blogs, and gastronomic magazines and newspapers.
Always having as a guide and principle the traditional, typical and classic cuisine from his beautiful country PERU especially ceviche!
When Coletta was diagnosed with multiple sclorosis, this is how she started cooking because she experimented with foods that are generally better for your well-being. She is fluent in German and English. When cooking she has her family in the kitchen to provide additional translation when necessary.
Classic pasta dish named älplermagronen. This is a Swiss pasta dish made by layering pasta and potatoes with cheese, caramelized onions, and more.
Elise was a Teaching Assistant for three cooking classes in high school and for six cooking classes at Boston UniversityShe loves to fish, hike with her dog, and practice yoga. She is currently an Inside Sales Manager at a women’s owned food distribution company, Dole and Bailey. She connects local farmers with chefs at hotels, restaurants, country clubs, etc. by selling thousands of our different products.
Interested in sustainability and always looking to learn ways to live an environmentally friendly lifestyle through food while spending time at local farms.
Run by a mother-daughter trio! Dhruti has been an experimental chef for the past 30 years and started documenting her recipes when her daughters moved out to college.Kinjal is an award-winning photographer and MD-in-the-making, and Vrinda is an avid writer and computer scientist. Together, they create, document, and savor healthy, quick, and flavorful recipes.
Every recipe is a fusion of fresh California produce and spices from around the world, especially from the Indian subcontinent.
Gia’s nana was the chef of our house and her repertoire ranged from cooking up hearty Chilean classics to making the very best ham and cheese sandwich. When you grow up with an incredible cook in the family life can go one of two ways—you can join in the kitchen and learn your family’s recipes, or, like Gia, you eat incredible cooked-with-oodles-of-love meals all the time.Fast forward past graduation and four years as a data analyst turned consultant when Gia realized she was on the wrong career path. After a 14 hour day at work, she would come home and stress cook in the kitchen—the only place she felt a sense of comfort. One day, Gia decided to quit and began volunteering full time at a soup kitchen in Boston. That was what made me realize that feeding people and sharing my passion for cooking was the path for me. Gia has joined teams of chefs to execute eight dinners at the James Beard House, completed my culinary training with an externship at Blue Hill, NY, and I am now a full-time private chef.
share recipes that have helped me lower my food footprint, the lessons I have learned while trying to live a sustainable, low-waste life.Fish Tacos with Mango Salsa (can also do shrimp, chicken, tofu, etc) and Shakshuka easy recipes and simple swaps will help you eat better for both your body and for the planet.
Hannah is getting ready to graduate from Boston University’s School of Hospitality Administration program this fall. She is currently working for a chef assisting her recipe test for her new cookbook! Hannah is on the path to continue teaching people how to make nourishing food that is both delicious and good for you.
Anything you can bake in an oven!
Chef Itzel was born in Puerto Rico and at a young age she knew she wanted to be in the kitchen with her grandmother who was her biggest influence in regards to the cooking and singing. She was a grant recipient which gave her the opportunity to study in the states at Johnson and Wales, but met her husband and got married and she’s been married for almost 20 years and they became pastors and missionaries.
Easy recipes inspired by her travels, she has been to 34 countries with pina colada on the side.
By the time she was 12 years old, she was trusted to cook all holiday dinners and summer BBQs. Chef LBanks, Founder of “Bitches Love To Eat” started her career as a Host/Personality and Event Coordinator.She quickly decided that she wanted to cook food her way and by her means. With a following in both entertainment and food she understood at the most authentic level – people not only have to eat but, also love to eat.
Being of Haitian descent, LBanks uses the flavors of her childhood to put a Caribbean twist in most of her creative dishes.
Leah Tringale, MS., is an identical twin who works as Key Account Manager on behalf of Moët-Hennessy and Diageo in Boston. Leah has over seven years of hospitality operational experience—her last operational title being Food and Beverage Manager at The Colonnade Hotel. She has also done a takeover for Jon Taffer, host and producer of Bar Rescue.One of her current passion projects is running for Miss Massachusetts. She loves yoga, cooking, visiting wineries, and locally traveling throughout New England.
Any theme or ingredient you can think of, Leah will turn it into a classy mocktail/cocktail like never before.
Banana Flambe CocktailApple Spritz Fall MocktailMidnight on Mars Cocktail
Max is an openly gay chef who after years of cooking at home, he went to high school at the Bergen County Academies for Culinary Arts and Hospitality Administration where he began working in kitchens like Gramercy Tavern and Untitled at the Whitney.Max went on to study hospitality at Cornell University in the School of Hotel Administration with a concentration in Beverage Management. He has spent his time learning valuable business strategy and branding skills in the headquarters of Union Square Hospitality Group, and he most recently worked in the Dining Room of Eleven Madison Park in New York City as an Assistant Server.
Max loves cooking and baking with fresh seasonal flavors, and he makes a killer Chocolate Babka.
Suphada Rom is a private chef and sommelier with a decade of food, wine, and hospitality experience. Suphada is well-versed in meal planning, exploring flavors from global cuisines, sourcing quality produce and minimizing food waste, while seeking out wines from around the world.
Loc Lac (Cambodian Beef Stir Fry)