Olivia RickRaised in rural Minnesota, I was taught how to cook from scratch from a very health and budget conscientious mother. After majoring in Global Studies and learning about sustainable food ideologies in Italy I developed my passion for food, cooking and the positive impact you can have when food is respected.

 

Since college I’ve worked my way up through kitchens as a prep cook, line cook, fishmonger, and kitchen manager. I’ve adhered to strict cooperate restaurant systems, trained under passionate farm to table chefs, and had the creative freedom to write and cook my own menus.

 

I’ve been teaching as a Chef Instructor with Cooking Matters for years now. There I enjoy preparing delicious and nutritious cuisine while educating children and families about the importance of healthy food, sustainable ecosystems, and self-reliant communities.

 

Now I’m very excited to be the Resident Culinary Coach at Olive This Olive That, a local gem in one of my favorite SF neighborhoods, Noe Valley. I look forward to learning from the community to see what your needs are and I hope to curate a role which supports those needs.

 

My philosophy is that cooking should be easy and approachable.   And building automated food prep systems in your home kitchen is key to building good eating habits, reduce waste and save money.

 

So let’s get our hands clean then dirty, and see what we can make together!

 

Ready… Break!

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