Chefs
Meet the chefs
behind the recipes
Jerome Grant
Jerome Grant is the American chef and owner of Mahal BBQ in Washington, D.C.. He was the inaugural executive chef for Sweet Home Café in the National Museum of African American History and Culture and executive chef for Jackie's, also in DC.
Preeti Mistry
Preeti Mistry, is a chef, author, and food activist. They were owner/chef of the Juhu Beach Club (and co-author of same-name cookbook), graduate of Le Cordon Bleu, London, former Executive Chef for Bon Appetit Management Company and the de Young Museum in San Francisco. They are now working on creating an organization that supports BIPOC, women, and non-binary folks to celebrate the creative abundance of different cultures all rooted in food and agriculture.
Livio Velardo
Livio Velardo is the Executive Chef at Barclays Center in Brooklyn, New York. Previous positions include Executive Chef at Balthazar Restaurant and Bakery in NYC, Chef de Cuisine at Gotham Bar and Grill and Founding Partner and Chef of The New French, NYC, where his innovative and eclectic menu earned high praise from food critic Adam Platt, as well as NY Magazine’s Best New Neighborhood Bistro 2009. He honed his skills at some of the country’s best restaurants, including Quince in San Francisco and Tabla in NYC. Livio lives with his family in Brooklyn, NY.
“Once rehydrated the Upcycled Vegetable Broth Concentrate tastes very clean. It creates a nice flavorful and not salty vegetable broth. I also like using it in its concentrate form right out of the box, like in the salsa verde. I like this product very much and I am very picky. I am always on the lookout for stocks I can use for my braises and soups. It’s excellent for large-scale facilities as it’s easy to use, versatile, a time-saver, tastes like a home-cooked stock, and because it keeps recipe development consistent. For the home cook, it’s got to be a standard pantry item no one will want to be without.”