Meet our community of culinary educators. We are ready to serve, teach, and develop deliciously healthy meals with you.
Stacey has developed curriculum, recipes, and taught healthy, international cooking classes in New York City public schools, after-school programs, camps, ELL and GED classes, the Institute of Culinary Education, and more — for youth (aged 2+), young adults, and adults since 2007. She began Allergic to Salad in 2010 to share her experiences and recipes in the kid cooking trenches. It has since grown into the project it is today— to after-school classes, parties, tours and more! She has developed recipes with The New York Times’ Mark Bittman on his cookbook, Kitchen Express, the Food Network TV show, Cooking for Real (Sunny Anderson), and recipe tested for Body and Soul Magazine (Martha Stewart Omnimedia). Her writing and recipes have appeared in numerous print and online publications, including a current partnership with Sustainable Table and the Kids Cook Mondays Campaign. Her food programming efforts have reached over 80,000 children and adults since 2007. Stacey has a Masters in History of Education from New York University and is a contributing editor to the textbook Contemporary Issues in Curriculum (2006/2011/2015).
Genevieve is excited to be a part of the Allergic to Salad team in leveraging partnership and development opportunities for the organization. Before joining ATS, Genevieve initiated and coordinated several community-based learning and sustainability education programs for higher education, including a campus Living Lab program for students, faculty and staff, as well as writing curriculum for the USGBC and universities across the country. What truly lights her fire is working with communities and youth around issues of food education and equity. She has worked for several food justice programs, including a youth-run farm and employment organization in Portland, OR, and has taught garden-based education with organizations in both CA and OR. She holds an M.S. Ed. in Educational Leadership and Policy with a focus in Sustainability Education from Portland State University. Genevieve is a proud Oregonian, currently living in Brooklyn. In her spare time, you can find her cuddling up with a good book, or plotting her next escape to the mountains.
Abby has been passionate about food for her entire life. As a teenager, she spent every free moment cooking and baking for friends and family, chronicling her culinary adventures on her blog, Yes to Yummy. A recent graduate from New York University with a degree in Nutrition and Food Studies, Abby is excited to pursue a career in food education with the amazing team at Allergic to Salad. She believes that learning how to cook is an invaluable life skill, allowing people to become healthier, cultivate community, and express themselves creatively. In the past, she’s been a seasonal assistant manager at a market in the Hamptons, assistant in NYU’s Department of Food Studies, and volunteer on an organic farm. When not busy with work, you can find Abby practicing yoga, desperately seeking a Corgi to pet, whipping up an elaborate dinner for her friends, traveling, or devising the most annoying puns the world has ever seen.
Anna Almiroudis is a Certified Integrative Nutrition Health Coach who is passionate about holistic health and nutrition. Her approach to health and wellness is integrative and holistic, emphasizing the interdependence between mind, body and spirit for optimal well-being. She strives to empower people by educating them about the importance of nutrition and the power of whole foods. She is currently pursuing her masters in Integrative Health and Nutrition and Herbal Medicine at Maryland University of Integrative Health. Her passion for kitchen alchemy and creativity goes beyond food and includes making botanical skincare products and herbal remedies using fresh herbs, flower waters and pure essential oils.
Hailing from the Pacific Northwest, Eirann’s love for food started at a young age, in her backyard garden, growing and eating her family’s own fruits, vegetables, and herbs. She holds a BA in Environmental Policy and French from Williams College, and she recently earned an MA in French while living in Paris. Her passion for food and sustainability manifests in numerous ways—in offices of non-profits, kitchens, farm fields, and classrooms. Eirann also loves to teach, learn, and play alongside kids. She believes that inspiring children to understand and care for the health of themselves and their surroundings is perhaps the most important thing we can do to ensure the world’s present and future well-being. She enjoys spending lots of time outside, gluten free baking, rooftop gardening, and is especially fond of cheese.
As a recent immigrant from Russia, I retained a strong attachment to the food culture of my country. However, my food identity began to form on the first day of Nutrition class at Montclair State University. Professor in the Food Studies department said “Eating is the most intimate process. You put food in your mouth, it nourishes your body, and becomes you.” This inspired me to pursue my further studies and career in Nutrition and Food. Interning at an urban vertical farm focused my attention on the Sustainability Development Goals 2030 which have shaped my long-term agenda to examine the current issues and educate others. Therefore, I believe that food education is essential from an early age. I am extremely excited to work with young learners and offer new perspectives of the world of food to children.
Amanda, a current Food Studies Master’s Student at New York University, spent last year serving with FoodCorps, where she taught cooking, nutrition, and garden lessons to pre-K and elementary school students. She loved her experience and realized she wanted to pursue a career in school food. She believes that there are enormous disparities in food access and health in our country, and food education can be an important part of closing those gaps, leading to better health outcomes for children.
Sarde is an aspiring foodie and farmer always hungry to learn more about food and how it’s grown, as well as share it with others. She received her Bachelor’s in Nutrition from Montclair State University and has been teaching cooking and gardening classes for kids ever since. After completing a sustainable agriculture internship in rural North Carolina, Sarde has been focusing her attention on urban gardening and how it functions as a means of food access, education, and safe space for vulnerable communities. Food literacy and the richness of breaking bread with others are values that Sarde hopes to share in her teaching in order to promote health and well-being for all.
Jessie has always been passionate about food – growing up with parents who both have a love for trying and making different dishes. It wasn’t until college she discovered her love for cooking. Studying healthy eating lifestyles and following health recipes became a hobby of hers, which carried onto experimenting with her own recipes. She also has always had a love for working with kids from volunteering at daycare to teaching dance to tutoring students in math/reading.
Stephanie Klein is a personal chef, food coach, yogi and enthusiastic eater. Since transforming her own health through a plant-based approach, she has seen her love for good food evolve into the ultimate form of self-care. She has learned from the best foodies at Union Square Cafe, shadowed private chefs in Los Angeles, and cooks/coaches full-time for several private clients. Stephanie received her MFA from NYU, her holistic counselor certification through the Institute for Integrative Nutrition, and is accredited by the American Association of Drugless Practitioners. Believing food to be an ever-evolving, highly-personalized practice, Stephanie is dedicated to helping others embrace the everyday joy and adventure that cooking and eating can bring. She is proud to live in Queens with her husband and nine month-old son, both very adventurous eaters.
Bethany is a recent graduate from NYU with a Master’s Degree in Environmental Conservation Education. She found her passion in food through farming in Michigan and learning how she can be involved in our food system. She got interested in cooking while living in Italy, growing food on the land and bringing it into the kitchen to develop a community of farmers from around the world. She is fueled by connecting children to their food while building relationships with each other on their journey through the kitchen. Aside from cooking and farming, Bethany also enjoys reading, traveling, spending time in nature, and playing board games.
Kelly has been in the food industry for five years and has taught community nutrition and sustainability for three years. Her interest in nutrition and food advocacy started when she was in high school, when she joined a program in SUNY Downstate doing research for health disparities within New York City. It was then that Kelly decided to meld her passions for health and food into a career. To her, food education is important because it’s the start of showing kids nutrition at an early age, as well as the beginning of preventing serious food-related illnesses. She loves being a part of community nutrition education and spreading the message of healthy eating. In addition to teaching with Allergic to Salad, Kelly also serves as a youth ambassador for No Kid Hungry and works as a student researcher.
Food has always been exciting to Erica, who thought combining her love of working with kids and teaching cooking would be perfect. She believes that it’s important to reach out to young ones, since food habits are formed at a young age and carry over into adulthood.
A native New Yorker and current Astoria resident, Kristen has been passionate about cooking for as long as she can remember. Growing up, her earliest memories include cooking special meals with her father or gathering fresh vegetables and herbs from their small backyard garden. While her interest in cooking faded during her adolescent years, she found herself coming back to it once she graduated college and was looking for a creative outlet outside her job in advertising. Eventually, Kristen gained the courage to leave her job in order to pursue health coaching and cooking full-time.
Christine is a first generation Jamerican (Jamaican-American) by way of Chicago’s North suburbs. After graduating from the CUNY Baccalaureate Program with a B.A. in Urban Economics, she decided to explore her interest in traditional medicine and Caribbean food ways, which lead her to study women’s health and plant-medicine. Christine’s exploration of natural healing is steeped in activism as she has worked on several projects that established equitable services to low-income communities through the frameworks of food justice and maternal health and wellbeing. In her free time, you’re sure to catch her brewing botanically-infused-Carribean-
It started with scrambled eggs. Taro learned early to handle pots and pans when his mother was out to put bread on the table. Luckily, 6 out of 10 attempts to create something delicious came out favorably and Taro developed a lasting, loving relationship with food and its preparation. Several years later, he cooked in the kitchens of restaurants around his (almost) native city of Hamburg in Germany. After relocating to New York City, he worked the front of the house of some great NYC-restaurants. During this time he also graduated with a degree in Music Education, his other passion. Raising children in NYC bears many challenges: one of them is ensuring a balanced and healthy diet. Another is stoking the natural drive to be hands-on, creative and curious. It is these two challenges that brought Taro to Allergic To Salad.
Josephine achieved certifications as a Nutrition Educator from Bauman College, Garden and Compost Educator from the Garden for the Environment in San Francisco, Permaculture Designer from the San Francisco Urban Permaculture Institute, and most recently a Master’s degree in Food Studies from New York University. She worked as a Nutrition Consultant alongside a dietitian for several years. She has helped design, create, and maintain edible and native gardens for the Glide Foundation’s Graze the Roof in San Francisco, California, the Institute for Environmental Conservation in Bocas del Toro, Panama, for Casa Huichol in Guadalajara, Mexico and for the Queens Botanical (Children’s) Garden in Flushing, NY. She strives to educate on the intersection of food and environment, emphasizing human nourishment strongly rooted in the sanctity of our natural resources. These days she is mostly surrounded by food and kids – gardening, cooking, sharing, playing, and eating.
Other than being an educator at Allergic to Salad, Sharolyne has worked at summer camps and is currently studying to be a registered dietician. As a nutrition educator, she feels it is extremely important to educate youth on proper eating and exercise, especially with the obesity epidemic in the U.S. Sharolyne believes that the more awareness children and teens have, the more likely they are to develop healthier eating habits. When not at work, she can be found training in the gym or making healthy recipes in her kitchen.
Christy Robb is a native New Yorker living just blocks from her high school, Elizabeth Irwin, which she credits with igniting her passions for social justice, activism, and education. Having advocated for communities across New York City for years, Christy became a food justice activist when she saw how many of the families she was working with were suffering from the harmful, inadequate diets on which they were subsisting. She fervently believes that once people have the information and the know-how in regard to food, nutrition, and cooking, they will make sound decisions about their own and their families’ health and well-being. Most recently, Christy was managing the largest soup kitchen in Brooklyn, serving 1,400 meals a day on site and through a mobile soup kitchen. In addition, Christy has been a long-time community chef for Local Produce Link, a partnership program between Just Food, the New York State Department of Health, and United Way of New York City, delivering fresh local produce to emergency food programs in all 5 boroughs. She is also a Stellar Market Culinary Educator for the New York City Department of Health, conducting workshops at Farmers’ Markets throughout the city.
Emanuela has been working in education for over twenty years as a teacher’s assistant, middle school coordinator, religious education teacher, and reading/math elementary tutor. As a student, Emanuela had home economics (cooking/sewing), which she enjoyed and found useful. Unfortunately, those classes didn’t continue through the years. Seeing it come back today for students is something she wants to be a part of. Emanuela loves teaching life skills to kids and is enthusiastic about being an educator with Allergic to Salad.
Sophia is a vibrant voice for visuals and culinary flavors. She decided to embrace her life-long love for food as a way to promote her own health and growth using food as medicine. Inspired by her Jamaican Grandmother and the tastes and ingredients that she experienced during her own transition to better eating, she set out on a mission to spark revolution through lifestyle and food. She believes in using seasonal, local farmer’s market ingredients. Developing creative, affordable, tasty and visually appealing meals using clean whole foods. Her East New York, Brooklyn community-based program, Project Homemade, is an example of her commitment to making change through food in her community.
Rachel is a native New Yorker with a passion for food, cooking and teaching. Her father is a chef and restaurateur and he shared his joy of food with her at a very young age. Cheese was her first word, and by age two her favorite food was broccoli rabe. As a young child, she would go to work with her dad in the morning and help him make the soup of the day in a large stock pot while standing on a milk crate. She worked in the restaurant business on Long Island and in NYC throughout high school and college where she earned a degree in teaching from CUNY Hunter. She then went on to earn a Master’s degree in literacy education and has been teaching in an after school program on the Upper West Side since 2008. There she taught a variety of classes including healthy cooking, piano, and creative and performing arts.
I was born in Bay Ridge to Russian immigrants (Russian is my first language!) In high school I decided I wanted to be a chef, so instead of college I interned in fine dining restaurants all over the city. After a few years spent cooking in some of New York’s best kitchens, I decided to explore another side of food production. What was supposed to be a weekend spent on a farm upstate turned into three years of farm life and work throughout upstate New York, Texas, and Southern Mexico. Now I’m back in NYC pursuing my degree in Food Policy and Sustainability, though once I graduate I hope to continue working on farms and in kitchens, with the eventual goal of opening a farm/restaurant/education center somewhere in the Northeast. I’m looking forward to getting to teach and learn with children this year!
Alexandra is a food studies Jane-of-all-trades, with experience in natural and social science research, education and curriculum development for multiple age levels, and a variety of roles in hospitality. She has conducted research on agricultural practices and geomorphology for her senior thesis at Franklin & Marshall College and urban agriculture in NYC for her MA at CUNY – Hunter College, and is currently doing doctoral research on NYC pizza supply chains and the solidarity economy at CUNY – Graduate Center. She has been a science, agriculture and nutrition educator for K-12 students through several organizations, and developed high school and college food studies curriculum through the NSF Graduate STEM Fellows in K-12 Education Program and adjunct teaching at CUNY. To round out the complex world of food and drink, she has also been a server, cashier, coatcheck, bartender and manager! Alexandra loves the way her experiences inform and relate to each other and the resulting holistic understanding of food they’ve given her.