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Ali was a Classics major at Amherst College where she studied the importance of food in Roman poetry. After graduating, she worked on the farm and front of house at Blue Hill at Stone Barns before deciding to attend the Ballymaloe Cookery School in rural Ireland to hone her cooking skills. She spent over a year living in London and working in kitchens, including the Michelin-starred Petersham Nurseries Café and Violet Cakes. Now, she is back in Brooklyn, NY where she just finished a stage baking bread at Roberta’s, is pursuing a Masters in Food Studies at New
York University and works for Good Eggs, a start up that connects local food producers with consumers directly online.