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Founder of the MicroGreens non profit, Pine Benefit Corporation, and Principal of Allison Sosna Group Benefit LLC, Chef Alli doesn’t like to sit still.
Chef Alli Sosna began her culinary career in 2005 after she volunteered in the kitchen on a whim at Chef Geoff’s restaurant by American University, where she was doing her undergrad work. She received culinary training at L’Academie de Cuisine in Gaithersburg, Md, and from there, spent four years in some of D.C.’s highest-regarded kitchens.
She worked with Esquire Magazine’s 2009 Chef of the Year Barton Seaver at Hook Restaurant, and The Inn at Little Washington, a Relais & Chateau property, and finally landed at Dean and Deluca, where she cooked for large-scale catering projects and retail operations.
After leaving Dean and Deluca, she became executive chef of contract foods with Fresh Start Catering and D.C. Central Kitchen. The social enterprise arm of DCCK, Fresh Start Catering is staffed by graduates of its culinary job training program and partners with dozens of farms in the D.C. area. Its school contracts grew from one to eight during her tenure, and Alli spearheaded this growth and realized her long-term vision was to expand access to healthy food to every child in D.C. That was when MicroGreens was born. Chef Alli left DCCK in June of 2012 to launch her three ventures that all focused on cooking healthy for the country.