“Cook food that inspires you and the audience will follow.”
Biography
Olivia Roszkowski is a plant-centric chef, culinary educator and recipe developer. After graduating from the Natural Gourmet Institute of Health and Culinary Arts' Chef's Training Program in 2010, she worked in acclaimed New York City kitchens, including Momofuku Ssam Bar and The Mercer Kitchen. She's since worked in food media creating and editing content, and develops recipes as a consultant.
Chef Olivia instructed at NGI for six years and is pursuing her master's in food studies at NYU. "I enjoy the creativity aspect most," Chef Olivia says of instructing. "I like using my science background to transform plants into familiar flavors that we have all grown up loving. The techniques are so unique in really making plants shine that it is a constant learning process in the kitchen with new daily discoveries."
In the News
- Forks Over Knives: Ingredient IQ: Pomegranate
- Livestrong: 13 Healthy Baking Tips That Will Transform Your Food
- Forks Over Knives: Ingredient IQ: Sage
- Forks Over Knives: Ingredient IQ: Shallots
Education
- New York University, Master's Candidate in Food Studies, 2017 to present
- Natural Gourmet Institute, Chef's Training Program, 2010
- Columbia University, Bachelor's in Neuroscience and Behavior, 2007
Work History
- Chef-Instructor, Natural Gourmet Institute, 2012-2018
- Freelance Recipe Consultant, 2016 to present
- Culinary Editor, Naturally, 2015 to present
- Line Cook, Union Square Events, 2011
- Line Cook, Momofuku Ssam Bar, 2011
- Line Cook, The Mercer Kitchen, 2010
Specialties/Areas of Interest
- Plant umami techniques
- Raw vegan techniques
- Plating
- Recipe writing
- Nut cheese production
- Fermentation
Olivia Roszkowski on the Blog
- ICE’s Women Chef-Instructors Reflect on Their Time in the Industry
- ICE Women Chef-Instructors Out of the Office
- How to Plan The Perfect Valentine’s Day Meal
- A Guide to Culinary School for Vegetarians
- Turn Surplus Summer Fruit Into Flavorful No-Cook Syrups
- Butter Alternatives
- Nine Miso Substitutes That Pack a Salty, Umami Boost
- All About Adaptogens
- How to Make Cashew Cheese
