Feeding the Industry
Donation protected
Chef Brenda Landa started her cooking career at Cassava under our executive chef Kris Toliao. Since then, she moved on to Nopa and trained under chef Laurence Jossel where she learned Nopa's legendary Cal-Medetteranian cooking. She also studied in Italy, taking a part in Rome Sustainable Food Project, living and breathing the traditional Italian culture and cuisine.
Since her return to San Francisco, she created and learned in kitchens such as Cotogna and continues, now, with her own private catering business. This crisis called her to serve with her energy, creativity, and love of pasta to make ready-to-cook pasta meal kits for those in need.
We are extremely proud and inspired by her drive to serve. All of us have been heartbroken by so many in our industry that lost their jobs and are now left without paychecks due to this crisis. We thought that partnering to bring this program, "Feeding the Industry", could help those in need.
With gratitude and warm regards. #SmallBusinessRelief
Since her return to San Francisco, she created and learned in kitchens such as Cotogna and continues, now, with her own private catering business. This crisis called her to serve with her energy, creativity, and love of pasta to make ready-to-cook pasta meal kits for those in need.
We are extremely proud and inspired by her drive to serve. All of us have been heartbroken by so many in our industry that lost their jobs and are now left without paychecks due to this crisis. We thought that partnering to bring this program, "Feeding the Industry", could help those in need.
With gratitude and warm regards. #SmallBusinessRelief
Organizer
Yuka Ioroi
Organizer
San Francisco, CA