Dirt Candy’s Amanda Cohen One Of 40 Sustainable Chefs Under 40
Written by Vegetarian Star on July 30th, 2010 in Business, Chefs, Food & Drink, Restaurants.
Amanda Cohen of Dirt Candy
Readers at Mother Nature Network nominated their favorite green chefs across the country and Dirt Candy’s Amanda Cohen is one of 40 young chefs who’s taken her passion for food and created both a menu and a restaurant that embodies sustainability.
From MNN:
“Made entirely of recycled and/or sustainable materials, and with as many omnivorous customers as vegetarian, Dirt Candy is a place where you don’t have to brag about your lifestyle, hold certain political beliefs or do anything besides eat all your vegetables.”
Cohen, who recently won a $10,000 prize for a mushroom mousse on Dirt Candy’s menu that best imitates foie gras, has quite an impressive resume, especially in her experience in the vegetarian kitchen.
She graduated from the National Gourmet Cookery School’s Chef Training Program before going on to work at TeaNY, a vegan cafe and tea shop founded by Moby.
From there, the 35 year old chef held stints as executive sous chef at raw food restaurant Pure Food and Wine, chef de cuisine at Heirloom, a now defunct vegetarian fine dining restaurant. She also consulted for New York city vegan restaurant Blossom.
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