I am a chef owner of zazu kitchen + farm and black pig meat co. in Sonoma County. I graduated from Brown University with a major in American History. With my husband and two most awesome children, I now have a farm with over 100 animals and we make bacon, salumi, and wine. I competed on Food Network's The Next Iron Chef. I coauthored a cookbook that won the James Beard Award. My husband & I won the Grand Cochon at Aspen Food & Wine and are the "King & Queen of Porc."
Why I chose this profession: It is multitasking to the extreme. it uses my brain, my artistic side, and my physical strength. I advocate for animals to be treated with respect by only buying pasture raised and using every part. LOVE it! Website
I am a co-founder of an organic, cold-pressed juice company here in SF, called Forager Project. I left the world of finance after working in private equity in NYC & LA for four years to start something that I was passionate about.
Why he chose this profession: I am a foodie, enjoy working with consumer products and have always sought a more entrepreneurial path. I love what I do. Website.