From Berry Picking to Fighting Food Insecurity with Vegan Chef Stephanie White

Consciously Clueless

Ever wondered how early memories can shape your culinary journey? Learn more in this chat with Stephanie White about her fascinating path from childhood raspberry bushes in Connecticut to becoming a champion of plant-based cuisine. Stephanie’s vivid recollections of experimenting with fresh produce and her favorite vegan carrot cake offer a poignant look at how formative experiences can ignite lifelong passions.

Our conversation also takes a deep dive into the complex relationship between mental health and dietary choices. Stephanie courageously opens up about her struggles with an eating disorder and her existential dilemmas during her teenage years, sharing how these challenges influenced her transition to veganism. The episode uncovers the often-overlooked nuances of adopting a plant-based diet, especially within traditional culinary training, and the importance of mental well-being in making any dietary change sustainable.

But it’s not just about the struggles; Stephanie also shares her joy in crafting delicious, nutrient-dense vegan recipes. From seasonal tamales with salsa verde to eggplant with miso brown butter glaze, we celebrate veganism as a joyous, inclusive lifestyle. Plus, we discuss practical tips for those considering a plant-based diet and the broader implications of our food choices on sustainability and community. Tune in for an inspiring conversation that blends personal anecdotes with valuable insights on food, self-care, and environmental activism.

Guest Bio:

Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier’s Plant-Based Culinary Arts programs. With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants.

Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs.

She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere.

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Music by Matthew Baxley