Green Festival Speakers
Chef Alli Sosna began her culinary career in 2005 after she volunteered in the kitchen on a whim at Chef Geoff’s restaurant by American University, where she was doing her undergrad work. She received culinary training at L’Academie de Cuisine in Gaithersburg, Md, and from there, spent four years in some of D.C.’s highest-regarded kitchens. She spent time at Hook under award-winning chef Barton Seaverand The Inn at Little Washington, a Relais & Chateauproperty, and finally landed at Dean and Deluca, where she cooked for large-scale catering projects and retail operations.
After leaving Dean and Deluca, she became executive chef of contract foods with Fresh Start Catering and D.C. Central Kitchen.During her tenure with DC Central Kitchen, working with nine schools in the District and seeing the childhood obesity epidemic firsthand, Alli realized that many families don’t have the education to cook healthy food, to buy bulk healthy foods and to cook more at home. With almost 16% of Americans eligible for SNAP benefits (formerly known as the Food Stamps program), she wanted to help those families gain this crucial knowledge. She developed Micro-Greens to help expand these skills and combat obesity in the U.S., city by city, one meal at a time.
Micro-Greens is the first social good project from Chef Alli’s Pine Benefit Corporation. The program is designed to teach children how to cook based on a government-supplemented food budget. This program is designed to showcase how anyone living on a government-issued food budget can shop, prepare, and feed healthy meals to themselves and their families.