Olivia Roszkowski teaches Health-Supportive Culinary Arts.

Olivia Roszkowski

Chef-Instructor, Health-Supportive Culinary Arts
Faculty

“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."

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