History
I started cooking professionally at Light on the Hill Retreat Center, while I was living off-grid on my blueberry farm in upstate New York. All the guests at the retreat center asked, when are you going to open a restaurant so we can come eat your delicious food?! I said, I want people to come eat on my farm, or out in the forest where I forage for wild mushrooms and nuts. I was cooking delicious meals for all our friends who came to join the Friend Supported Agrigulture (FSA) group at our blueberry farm, and discovered my passion for cultivating a sense of place by telling the story of where food comes from through poetic menus and building relationships in lively outdoor spaces.
Specialties
I'm Chef Shoshana, and my specialty is healthy, whole foods made with love, and local, sustainable, and wild-foods ingredients. From your weekly meals to your next mother's day party to your family's wedding, I cater to clients' needs, always offering my expertise in farm-fresh foods and global cuisines, highlighting Mediterranean, Mexican, Indian, and Japanese foods, as well as Macrobiotic, Ayurvedic, and Ketogenic food therapies. I offer cooking workshops and tasting parties as well, because culinary and cultural education is so important! I am happy to introduce menus to your guests and offer hands-on workshops in a variety of cuisines and mindful eating. My mission as a Liberation Chef is to cultivate a sense of place by telling the story of where food comes from.