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Louisa Shafia
Author Profile
After working as an editor on NPR’s Fresh Air, then pursuing acting in New York where she made a low-budget horror film, Louisa took a job cooking at a yoga retreat. She loved the work, and the guests loved the food, so she enrolled at the Natural Gourmet Institute in New York. After graduating, she went to San Francisco and cooked at the extraordinary vegan restaurant Millennium, and at the pioneering Roxanne’s, the first fine-dining establishment dedicated to raw food.
Back in New York, Louisa cooked at Marcus Samuelsson’s Aquavit restaurant, then went on to help open Pure Food and Wine as the sous chef and whose best-selling cookbook, Raw Food, Real World, she contributed to.
In 2004, with a mind to bringing earth-friendly practices to the world of fine catering, Louisa started Lucid Food.
Louisa has been featured in Domino, Parents, Metro New York, and on the Discovery Channel’s Treehugger.com. She has lectured and taught cooking classes at the Stone Barns Center for Food and Agriculture, the Natural Gourmet Institute, the Stern Business Ethics Society at NYU, Clodagh Design Studio, Macy’s, and the Manhattan Chamber of Commerce.
Louisa lives in Williamsburg, Brooklyn.
(http://www.lucidfood.com/)
Website: http://www.lucidfood.com/