Secrets of a Professional Plant-Based Chef, Plus an Easy Recipe
“Everybody knows the greatest hits. Everybody knows fried chicken and collard greens and cornbread but there is so much to it.” Visitors to The Stone Barns Center for Food Agriculture had the chance to learn that and a whole lot more during Chef Adrienne Cheatham’s residency this summer.
The Chicago native spent many years in and around kitchens. First, with her mom and later as she took on everything from seafood to pastry production. After many years of hard work and dedication, she became the Executive Sous Chef at Le Bernadin in NYC. Her credits also include Executive Chef at Marcus Samuelsson’s Red Rooster. Here’s a fun fact – Chef Adrienne also was a major contributor to The Red Rooster Cookbook as she tested, edited, cooked, and styled all of the food for the book.
Kim Chipendu is a columnist for Healthy Organic Lifestyle.