Presenter Biographies

PRESENTER BIOGRAPHIES

MATTHEW ACCARRINO ‘98 is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs. He couples this style with an embrace of California ingredients and a strong belief in direct sourcing and even producing some of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, The Wall Street Journal, and more. Under his direction, the restaurant was recognized with a Michelin star in the 2013 and 2014 guides. Matt has been named a StarChefs 2010 Rising Star and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Matt has been nominated three consecutive times by the James Beard Foundation as a semi-finalist for Best Chef: West. Food & Wine named him People’s Best Chef California in 2013 and editorially selected him for the prestigious Best New Chef award in 2014. Matt is co-author of the book SPQR: Modern Italian Food and Wine (Ten Speed Press, 2012). (San Francisco, CA) @mattaccarrino (Instagram)

BRAD BARNES ‘87, CMC is director of consulting and industry programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Brad is responsible for the oversight of all operational consulting, ProChef® certification, and custom professional training. His clients include Google, U.S. Department of Defense, and Stanford University. Brad is the author of two books and the creator of food concepts such as Barclay’s Center in Brooklyn and The Pythian Market in New Orleans. Previously, he served as senior director of culinary education and senior director of continuing education at the CIA. Before joining the education administration, he was the president of GigaChef, LLC and chef/owner of B&B Solutions. Brad is a Certified Master Chef, one of 66 in the United States, a Certified Culinary Administrator, and an inductee of the American Academy of Chefs, the American Culinary Federation’s honor society. (Hyde Park, NY)

BLAYNE BERTONCELLO is head chef and owner at O.MY Restaurant and Ned’s Lounge as well as the operations manager of the restaurants’ farm in Cardinia. His focus is on sustainable, seasonal eating, and having a connection to the foods being produced. After establishing a 3.5-acre farm to supply his restaurant, Blayne shifted his mentality towards ensuring a sense of meaning and place behind his food. Blayne has formed relationships with farmers, fisheries, and producers around Victoria to supply what he cannot grow himself at the farm to complete the restaurant’s menu. (Beaconsfield, Australia) @omyrestaurant (Instagram)

JOAKIM BJUNÖ is director of product development at Oatly North America. His culinary background ranges from restaurants in the south of Sweden to the kitchens of the Swedish navy. While serving as chef and supply chain officer with the Swedish Armed Forces, he competed with the Swedish Military Culinary team, winning the world championship at the 2010 Culinary World Cup. Joakim studied food science and technology and started at Oatly in 2011 as an intern, going on to develop some of Oatly’s most beloved products. In 2018, he brought the company’s innovative product philosophy to the U.S., where he leads product development today. (Philadelphia, PA) @OatlyUS

JANE BLACK is a Washington, DC-based food writer who covers food politics, trends, and sustainability, and has a particular interest in how we shop, eat, and think about food. Jane's career has taken her from San Francisco, where she helped to launch one of the first real-time online news services, to the BBC in London, BusinessWeek in New York and the Washington Post where she was a staff writer at the James Beard-award winning Food section. Her work appears regularly in the Wall Street Journal, the Washington Post, and the New York Times. In her free time, she cooks, eats, and travels to eat—most often to Italy, her favorite country in the world. (Washington, DC) @jane_black

DANE BLOM ‘07 is executive chef at the Grange Restaurant at The Citizen Hotel. A Sacramento native, Dane’s earliest days in the restaurant industry date back to high school, where he discovered a passion for cooking that ultimately led him to attend The Culinary Institute of America in Hyde Park, NY. From there, he joined the team at fine dining, Michelin-starred restaurant Terra in the Napa Valley. In 2007, he became the first hire at Hawks Restaurant in Granite Bay before the restaurant opened, establishing his appreciation for high standards in the kitchen and working his way up to sous chef. After leaving Hawks in 2014, Dane became the chef de cuisine of Grange Restaurant & Bar before taking over as executive chef in 2018. As chef at Grange, Dane echoes the farm-to- fork culture long embraced at the restaurant and nurtures his team to learn and grow. (Sacramento, CA) @dinegrange (Instagram)

CHAD BRAUZE is executive chef, culinary and menu development at Chipotle. (Irvine, CA)

JACQUELYN CHI, MA is director of programs and special projects for the Strategic Initiatives Group, the thought leadership arm of The Culinary Institute of America (CIA). In this role, Jacquelyn serves as program director for the Global Plant-Forward Culinary Summit, and also oversees the Flavor Summit retreat, targeting food and beverage executives in the hotel, resort, cruise line, casino, and upper-tier multi-unit restaurants sector. She previously ran the CIA’s reThink Food initiative, exploring the intersection of technology, behavior, design, and food; and Appetites + Innovation (A+I), which advanced culinary excellence, health and wellness, sustainability, and cultures of innovation in retail foodservice. In 2013, Jacquelyn project-managed the CIA’s first mobile app for its flagship Worlds of Flavor® International Conference & Festival, which won the 2013 Cvent Plannie Award for Best Use of a Mobile App. Prior to joining the CIA, Jacquelyn earned her bachelor’s degree in radio-television-film from Northwestern University, and her master’s degree in international communication from American University, where she researched food as a tool of public diplomacy, and the social construction of authenticity in foreign eating experiences. She has also served as photographer and videographer for a Turkish coffee truck diplomacy project; managed social media for a start-up food company; and worked in a chocolate factory. (Napa, CA) @jaxiecracks

AMANDA COHEN is the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. She is also one of the Iron Chefs on Iron Chef Canada. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It’s included in Paul Freedman’s Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy’s original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Its new location opened in January 2015 and was the first restaurant in the city to eliminate tipping and share profits with its employees. Amanda was the first vegetarian chef to compete on Iron Chef: America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It's currently in its seventh printing. In 2018, New York Magazine named Dirt Candy "The Absolute Best Restaurant on the Lower East Side" and Wine Enthusiast selected it as one of the 100 Best Wine Restaurants in America. (New York, NY)

DANA COHEN ‘05 is the corporate marketing chef for Unilever Food Solutions North America. As a finalist on seasons 10 and 17 (All-Stars) of Hell's Kitchen on FOX, Dana gained the hard-earned respect Gordon Ramsay and was dubbed the "Scallop Queen" for her seafood mastery. She also appeared as a fierce competitor on Food Network's Chopped. Her cooking style can best be described as a flair for transforming local and seasonal ingredients into simple yet memorable dishes. In her current role, she helps to

inspire chefs around the world with the latest trends and products. (Englewood Cliffs, NJ)

STEPHANI COOK is a Le Cordon Bleu Paris trained chef who has cooked in Los Angeles, Cambridge, and New York City under celebrated chefs including Top Chef Masters contestant, Sang Yoon, and James Beard Award nominee, Will Gilson. Stephani completed her MS in food policy and applied nutrition at Tufts University's Friedman School. Since then, she has worked in research, public health, food waste prevention, and delivered myriad F&B experiences from pop-ups to international restaurant consulting. Currently, she manages SEED, the global culinary education program for Compass at Google. Her passion lies at the intersection of health, sustainability, and great-tasting food. (Sunnyvale, CA)

CASEY COX is the sixth generation of her family to farm on the Flint River in south Georgia. Her family farm, Longleaf Ridge, produces sweet corn, peanuts, field corn, soybeans, and timber. Prior to returning to the farm full-time, Casey managed the Flint River Soil and Water Conservation District, serving as executive director for over five years. She was appointed by Secretary Sonny Perdue in 2019 to serve as Georgia’s alternate board member on the National Peanut Board. Casey holds a BS in natural resource conservation from the University of Florida. Her most significant professional accomplishment is teaching Cookie Monster and Gonger how peanut butter is made on season 49 of Sesame Street. (Camilla, GA)

KIRSTEN DIXON is the owner of Within the Wild Adventure Company, long with her husband Carl and daughters, Mandy and Carly. Shas been cooking in the backcountry of Alaska for more than 30 years, and currently operates award-winning wilderness lodges Winterlake Lodge and Tutka Bay Lodge, as well as the Cooking School at Tutka Bay, Rustic Wild, a home goods boutique, and La Baleine Café in the seaside town of Homer, all located in Southcentral Alaska. A lifelong student, Kirsten completed a master of fine arts program in creative writing at Goddard College, VT, and a master's in gastronomy from Adelaide University. She is currently attending Harvard Business School’s Owner/President Management program. Kirsten, along with her daughter, Mandy Dixon '07, has written four cookbooks, including the 2015 IACP award-winning, The Tutka Bay Lodge Cookbook, The Winterlake Lodge Cookbook, and Living Within the Wild - Personal Stories & Beloved Recipes from Alaska to be published in April of 2021. (Anchorage, AK) @withinthewild

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA). He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 21st year), as well as a portfolio of health and sustainability leadership

initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona— the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European- based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, and in 2007 and 2009 he shared a second and third James Beard Award for his team’s work in developing the CIA’s Savoring the Best of World Flavors digital media series, filmed on location around the world. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. In 2017, Foodservice Director included Greg in its “20 People Shaping American Foodservice Today.” Before joining the CIA 24 years ago, he jointly spearheaded a collaboration of some of the world’s leading health experts and organizations—including the Harvard T.H. Chan School of Public Health and WHO—in authoring The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating. The cumulative results of this research were published in a special edition of the American Journal of Clinical Nutrition (1995), creating an evidence-based foundation for much of the academic, policy, and media interest in the Mediterranean Diet that followed. (Sacramento, CA)

KATHLEEN FINLAY has been a leader in the regenerative agriculture movement for most of her career and has been instrumental in organizing women who work for environmental progress. Since arriving at Glynwood in 2012, she has refined the organization’s mission and become a national figure in the world of progressive agricultural nonprofits. Under her leadership, Glynwood has become a premier learning hub for food and farming professionals. Previously, Kathleen was director of Harvard’s Center for Health and the Global Environment, where she developed and shaped programs to educate communities about the correlation between human health and the global environment; created a farm-friendly food policy for dining services; and produced a comprehensive online guide to nutritional, seasonal eating and cooking in the Northeast. She also founded the Harvard Community Garden, produced two award- winning documentaries (Once Upon a Tide and Healthy Humans, Healthy Oceans), and co- authored the book Sustainable Healthcare (Wiley, 2013). Kathleen also founded Pleiades, a membership organization working to advance women’s leadership in the sustainability movement. She holds a degree in biology from University of California Santa Cruz and a master of science in science journalism from Boston University. She has authored numerous reports and publications and acts as an advisor to various environmental and

community organizations, including Congressman Sean Patrick Maloney’s Agricultural Advisory Board and Senator Kirsten Gillibrand’s Agricultural Working Group. (Cold Spring, NY) @glynwood

LAUREN FITZGERALD is assistant general manager at Baia. Lauren focuses her career on creating recipes, beverage menus, and systems for plant-forward concepts. She grew up in Dallas, TX, and graduated from University of North Texas with a degree in anthropology, then moved to San Francisco in 2004 to attend the California Culinary Academy for Hospitality and Restaurant Management. Her love of plant-based cuisine led her to externing in the Millennium prep kitchen, where she learned the importance of a strong connection between the bar and kitchen. Other projects include Citizen Fox, Flores, and Wildseed in San Francisco, CA; Portobello Vegan Trattoria and others in Portland, OR; and various pop-ups all over the country. She is now the assistant general manager in charge of the beverage program and more at Baia restaurant in the Hayes Valley neighborhood in San Francisco. Lauren lives in the Excelsior neighborhood with her partner Tym and their two spoiled rotten cats. She is interested in consistency, efficiency, seasonality, sustainability, and hospitality. (San Francisco, CA) @baia.sf (Instagram)

MEGAN FITZROY PHELAN is the co-owner and executive pastry chef at Longoven in Richmond, VA. In 2009 Megan set her sights on New York City and accepted a pastry cook position working under Dominique Ansel at Daniel Boulud’s acclaimed fine-dining restaurant, Daniel. In 2011, she joined the team at Rich Torrisi and Mario Carbone's Torrisi Italian Specialties and Parm Restaurants, where she earned critical acclaim for both her ice cream cake and pastry programs. Nearly two years later, she accepted the corporate pastry chef position at Jim Lahey's Sullivan Street Bakery, managing wholesale production as well as distribution to the group’s restaurants throughout New York. In 2014, Megan and her husband, Patrick, moved to Richmond, Virginia with the goal of opening a restaurant with their friend, Andrew Manning. After three years of highly successful pop-ups, that dream became a reality as the trio opened Longoven in June 2018. Here, Megan has designed a wildly inventive pastry program that showcases specific flavors in beautifully presented dishes. (Richmond, VA) @longovenrva

FELIPE FRANGIONE is culinary operations manager for Compass Group at Google overseeing the culinary operations in Latin America. His passion for food and cooking started at a young age by assisting his Italian grandmother in preparing craft pastas and breads. After graduating from a culinary arts program in Brazil, he started working in restaurants and in the hospitality industry, where he was invited to run the culinary operation for branded products for St. Marché, a big retail chain in São Paulo. In 2014, Felipe won the “Best Dish Brazilian,” promoted by the International Oil Council. (Sao Paolo, Brazil)

LOIS ELLEN FRANK, PHD is a Santa Fe, New Mexico-based chef, Native foods historian, culinary anthropologist, educator, photographer, organic gardener, and a James Beard Award winning author for her book, Foods of the Southwest Indian Nations. She is the chef/owner of Red Mesa Cuisine, LLC, a catering company specializing in the revitalization of ancestral Native American cuisine with a modern twist, where she cooks alongside Native American chef, Walter Whitewater. Lois has spent over 30 years documenting and working with the foods and lifeways of Native American communities in the Southwest. In 2020, she was the recipient of the Local Hero Olla Award, which recognizes an exceptional individual for the work they do to create healthy, innovative, vibrant, and resilient local sustainable food systems in New Mexico. (Santa Fe, NM)

ASHA GOMEZ is the author of My Two Souths (Running Press, 2016), a James Beard finalist in the American Cooking category and winner of the prestigious Piglet Award for best cookbook; as well as the recently released, I Cook In Color (Running Press, 2020). She is most passionate about reducing global food insecurity through her policy and advocacy work with CARE, the United Nations, and the James Beard Foundation. Throughout her career, Asha has used food as a platform to connect people across countries and cultures and has seen firsthand how food and nutrition can enhance the lives of those facing poverty. Asha has been featured in the New York Times, Wall Street Journal, Conde-Nast Traveler, and most recently David Chang's Netflix series, Ugly Delicious; and her previous restaurants, Cardamom Hill and Spice to Table were praised in Bon Appetit, Southern Living Magazine, and GQ Magazine. she is also a contributing writer to the Atlanta Journal Constitution, where she has written pieces featuring food and her travels to Spain, Italy, and the Caribbean. She founded and currently runs The Third Space-a culinary studio and multi-functional event space in Atlanta, GA, where she regularly hosts intimate dinners for guests in a Miele kitchen-designed urban loft. Her favorite endeavor is raising her 15-year-old son Ethan to be a global poverty fighter and world changer. (Atlanta, GA)

ANNETTE GRAHAM ’88, PHD is dean of the School of Business and Management at The Culinary Institute of America, a position to which she was named in June of 2016 after serving as associate dean for four years. Prior to joining the CIA, Annette served as a tenured faculty member and coordinator of the Food, Nutrition, and Hospitality Program at Ohio University (OU). During her time at OU she collaborated with colleagues on interdisciplinary scholarly projects, receiving internal and external funding. The focus of those projects included curriculum development and delivery; improvement of elementary school math and science education using food for active learning; and food security. She holds degrees from Morehead State University (BBA), The Culinary Institute of America (AOS), Purdue University (MS), and The Pennsylvania State University (PhD). At the CIA, Annette oversees the business management and hospitality curriculum, which includes the Innovation Kitchen in the Egg, where intrapreneurship students operate a fast casual restaurant. (Hyde Park, NY)

Missouri native, JOHNNY GRAHAM, attended the California Culinary Academy and spent 25 years cooking around the globe before returning home to open REVEL, in 2014. Early influences included jobs with Geoff Felsenthal in Chicago, the late Charlie Trotter, and working the “Masters of Food & Wine” event in Carmel, CA. Working in Los Angeles, Turks & Caicos Islands, New York City, and Martha’s Vineyard gave Johnny the experience needed to create truly memorable culinary experiences and the flair for extraordinary celebrations and events. Johnny's list of clients have included Keith Richards, Bruce Willis, Stevie Nicks, Rod Stewart, Bill Clinton, Woody Harrelson, Demi Moore, Madonna, Aerosmith, Ted Danson, as well as the major motion picture sets of Pirates of the Caribbean and Live Free or Die Hard. (Jefferson City, MO)

CHRISTINA GUTIÉRREZ-WILLIAMS, MS is director of culinary development at Thistle. With a graduate degree from the University of Gastronomic Sciences focused on public health and sustainability, Christina has worked at the Yale Rudd Center for Food Policy and Obesity, and has had stints at numerous food corporations, organic farms, food justice NGOs, and restaurants. Her passion lies in increasing access to delicious and nutritious plant-forward foods, with the hopes of creating urban outlets for local farmers and producers who are committed to creating high quality products, while improving natural resources. She has always been an avid cookbook reader and a voracious eater, and from a young age has had an interest in the role that food policy and food culture play in improving public health outcomes. (San Francisco, CA) @thistleco

CHRISTINE HAN is a New York City-based commercial and editorial photographer specializing in food, portraits, and lifestyle. She received a bachelor of arts in anthropology from Columbia University and soon after discovered that photography was the best way to relate to the people and world around her. Her approach is relaxed and collaborative, and she excels in making natural, authentic imagery that brings out the inherent beauty in every subject. She is a regular contributor at A Cup of Jo and her clients include: Pepsi, Shake Shack, Starbucks, and The Kitchn, among many others. (New York, NY) @christineshoots (Instagram)

PETER JACOBSEN is a culinary farmer, growing only for restaurants and chefs. He and his wife, Gwen, have been farming in Napa Valley for the last 35 years. His primary client is The French Laundry, but he also provides products to select Michelin-starred chefs in San Francisco. His small farm has 120 different kinds of fruit trees and 25 different kinds of culinary flowers, plus a wide range of unique edible plants. Peter regularly gives a presentation to incoming students at The Culinary Institute of America titled, “Chefs Training Farmers,” which provides a curious and forward-thinking perspective on synergies and collaborations between chefs and farmers. What he offers his audience is an olfactory and gustatory exploration of the culinary imagination. (Yountville, CA)

ROXANA JULLAPAT is pastry chef and baker at Friends & Family. Roxana is a Los Angeles native of Costa Rican and Thai descent. She pursued a degree in journalism before

turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the kitchen of Café Figaro in the bustling neighborhood of Los Feliz. Her fate was sealed. Over the next ten years she held tenures at nationally acclaimed restaurants including Campanile, Bastide, Lucques, AOC, and Clarklewis. In the fall of 2011, she teamed up with Daniel Mattern to open Cooks County, which they ran for four years. In May of 2017, she opened Friends & Family bakery, where she has fully manifested her appreciation for ancient grains and California’s seasonality in her breads and pastries. She is an advocate for garden-based education, and volunteers often at school gardens around town. Her first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), will be released in April of 2021. (Los Angeles, CA) @roxanajullapat (Instagram)

MATTHEW KAMMERER is chef at The Harbor House Inn, a historic property on the Mendocino Coast built in 1916. Reopened in 2018, Matthew oversaw its transformation to a dining destination as the region’s first and only Michelin-starred restaurant. The daily changing menu is defined by the bounty from its farm, along with seafood and vegetables sourced from the coastline and inland forests, and animals raised by Mendocino County farmers. Everything is cooked simply using fire, steam, and smoke. Matthew’s endeavors have resulted in accolades including a 2019 Food & Wine Best New Chef nod and multiple James Beard Award nominations. In October 2020, Matthew received a Green Star award from the Michelin Guide to become “the first class of restaurateurs in America recognized for their dedication to sustainable gastronomy.” (Elk, CA) @matthew.kamm

JULIE KUNEN is director of sustainability for Oatly North America. Her passion for sustainability studies began with a PhD in anthropology focused on agricultural practices of the ancient Maya. Julie went on to hold roles in academia, government (USAID), nonprofit (Wildlife Conservation Society), freelance journalism, and business consulting before joining Oatly at the end of 2020. She is also a writer on topics at the nexus of food, culture, and the environment for independent food and travel-focused outlets, and she recently spent five months during the pandemic working as a farmhand on an organic vegetable farm in Montana. (New York, NY) @OatlyUS

KARA LANDOLFI, MS is culinary services supply chain manager at Montana State University. She previously studied sustainable food systems and dietetics. Her role is to inspire and facilitate the use of whole food ingredients and local foods from Montana’s farmers, ranchers, and food manufacturers. Kara also acts as a primary outreach individual and sustainability advocate for Culinary Services. (Bozeman, MT) @kara.landolfi (Instagram)

MIKE LEE is the co-founder and co-CEO of Alpha Food Labs, an NYC-based food innovation company that helps companies create innovation strategies and new products that are better for people, planet, and palate. Mike is also the founder of The Future

Market, a futurist food lab that explores what our food system could look like in the next 5-25 years. Through Alpha Food Labs and the Future Market, Mike and his team have worked on various innovation strategy and product development projects with companies that include Campbell’s, Danone, Barilla, Google, Applegate, and more. Prior to Alpha Food Labs and The Future Market, Mike led product development initiatives on the innovation & new ventures team at Chobani. Mike is a frequent speaker on food innovation and has been featured in many conferences and publications such as The Wall Street Journal, CNBC, Bloomberg, Fast Company, The New York Times, The Culinary Institute of America, The National Restaurant Association, and more. Mike is the grandson and son of Chinese restaurant owners in Detroit and was raised in those kitchens and dining rooms. The atmosphere of innovation in Detroit, from his family’s food ventures, to the auto industry’s concept cars, were crucial in shaping his point of view on innovation. Mike has a business degree from the University of Michigan and design from the Parsons School of Design. He currently divides his time between Brooklyn and Detroit. (Brooklyn, NY)

NARDA LEPES is an Argentinean chef, businesswoman, and activist. After studying and working in France, she returned to Argentina and headed the kitchen of several restaurants. Since 2000, she has hosted and participated in diverse cooking shows. Her first book, Comer y pasarla bien (2007), won the Gourmand World Cookbook Award, and she has since written three more books, including 2020’s 201 tips para no comer como el or**. Narda opened her restaurant, Narda Comedor, in 2017, followed by Comedor Diario in 2020. Last November, World’s 50 Best Restaurants named Narda “Latin America’s Best Female Chef” and included Narda Comedor on the 50 Best Restaurants in Latin America list for the third year in a row. As an activist, Narda always promotes the change of habits, bringing vegetables into the fore while fomenting new consuming practices. (Buenos Aires, Argentina) @nardalepes

CHRISTOPH LEU is director of culinary at Google. As the executive chef at the Westin Crown Center, Kansas City, and subsequently the Westin Copley Boston, Christoph was quickly recognized as a leader in the industry, winning the “Chef of the Year” award by the American Executive Chef Academy as well as the American Culinary Federation’s Boston Chapter. His role expanded to chef/food and beverage director for Starwood Hotels across the northeastern U.S. and Canada. In 2017, Christoph joined Food+ by Compass. As director of culinary, he initially led culinary aspects of the dynamic, diverse, and intentional Food@Google Program in northern California and currently across the globe. (Cambridge, MA)

JADA LINTON, RDN, LD is marketing and communications associate at National Peanut Board. Jada is a registered dietitian nutritionist, licensed in Georgia, and based in the Greater Atlanta area. As a graduate with a bachelor of science in dietetics from the University of Kentucky, Jada has a passion for people, specializing in marketing and wellness. Jada brings a unique perspective to the team by pairing her background in

science and marketing and communications knowledge to effectively engage industry stakeholders, agencies, influencers, and consumers. Her professional achievements include pioneering the Future of Dietetics Dinner held during FNCE 2019, project managing the National Peanut Board Health Ambassador program, and coordinating all digital content via nationalpeanutboard.org with top trending articles for three consecutive quarters. Jada serves as nominating committee chair for Georgia Academy of Nutrition and Dietetics and is currently a member of the Academy of Nutrition and Dietetics, Georgia Academy of Nutrition and Dietetics, Diversify Dietetics, and the National Organization of Blacks in Dietetics and Nutrition (NOBIDAN). (Atlanta, GA)

ANGELIE MARTÍNEZ is a Puerto Rican farmer passionate and committed to the growth and sale of healthy, locally produced food. She has more than ten years of experience in agriculture and the gastronomic industry on the island. Her chemical knowledge has helped her develop a hydroponic system on the farm as a medium to grow leaves and systematize agricultural production. Angelie is the co-founder and president of Frutos del Guacabo, Inc. Her hard work and knowledge have been integral in the various rebuild processes that Frutos del Guacabo has had to face in the past years due to hurricanes Irma and María, the 2020 earthquakes, and more recently the global coronavirus pandemic. She demonstrates outstanding resilience as a leader of the company and as a farmer. (Manatí, Puerto Rico) @frutosdelguacabo (Instagram)

KAZUMI Y. MASUDA is founder of Tokyo Cook, a cooking school in Tokyo where professionals in the food industry and food lovers from around the globe come to learn Japanese cooking, food, and culture from Japan’s renowned chefs and food industry professionals. Using her experience in business management and strategy gained from working in the financial industry, Kazumi teamed up with her cousin, Chef Daisuke Nomura (SOUGO, Plantforward Global 50, and recognized for being a member of the next generation Shojin Ryori chefs), to establish a cooking school inside Daisuke’s restaurant in 2015. Kazumi is in charge of Tokyo Cook’s culinary events and cooking course curriculum planning, food research, and marketing. She enjoys creatively using Japanese cooking techniques and food in modern dishes, in addition to traditional dishes. (Tokyo, Japan) @azu_kazumi (Instagram)

ANNE MCBRIDE, PHD is deputy director of the Barcelona-based Torribera Mediterranean Center. This joint initiative of the University of Barcelona and The Culinary Institute of America (CIA) was recently launched to advance research and education around Mediterranean food, health, and culinary innovation. She also serves as program director for the annual Worlds of Flavor® International Conference & Festival and the Global Plant-Forward Culinary Summit at the CIA. She holds a doctorate degree in food studies from New York University (NYU), and focuses her research on the changing role of the chef in the 21st century. She is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2,500 scientists, chefs, media, scholars, and food enthusiasts. She also teaches in the food studies departments of NYU and the New

School. A native of Switzerland, Anne is the chair of the James Beard Foundation Leadership Awards, a member of the Menus of Change Scientific and Technical Advisory Council, and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust. She was named to the Heritage Radio Network Hall of Fame in 2019 and is a frequent presenter and moderator at academic and professional conferences around the world. Anne has co-authored seven books and regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences. These include past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. (Barcelona, Spain; North Plainfield, NJ) @annemcbride

ALEXA MENDOKER is a senior studying hospitality management at The Culinary Institute of America in Hyde Park, NY. Alexa developed her natural niche for leadership in the hospitality industry starting in her family’s bakery in New Jersey. This foundation led her to the CIA where she developed a passion for environmental and social sustainability. Throughout various hospitality courses, Alexa has found an interest in human resources which she wishes to continue studying. During her time at the CIA, she has advanced into varied leadership positions including student manager at the student recreation center, group leader for the hospitality culinary lab sections, and chief justice of the judiciary board. Furthermore, Alexa is a strong advocate for sustainability in her personal life and plans to implement sustainable practices within the workplace. (Hyde Park, NY)

LAUREEN MOYAL is co-founder and partner at Paperwhite. She has extensive experience in developing integrated branding solutions and dynamic web experiences for food related brands, hospitality, and dynamic start-ups. Laureen studied design at ESAG Penninghen in Paris and the Rhode Island School of Design, where she received her BFA. She has been a visiting critic at Parsons, the New School for Design, and taught branding at the Maryland Institute College of Art for several years. (New York, NY) @paperwhitestudio (Instagram)

BRAD NELSON ’84 is vice president, global culinary portfolio at Marriott International. Brad has spent the last 40 years in hospitality, crossing through the hotel and restaurant businesses since his first real job as a night line cook at a Hilton in Seattle. His role in the industry spans from corporate to independent, having led teams from a Southern California 10-unit restaurant chain to the 7,000-property strong global hotel giant. Brad joined Marriott in 1998. Prior roles include corporate director of culinary development, executive chef at luxury properties with Fairmont Hotels, California Desert’s La Quinta Resort and Club, and resorts on the Big Island of Hawaii and Monterey, California. Overseeing 30 brands across luxury, premium, and select service segments, Brad’s team follows a mandate to constantly challenge food and beverage norms, bringing relevance and active customer engagement via innovative food and beverage. It is estimated

Marriott International has over 10,000 restaurants, opening a new hotel every 17 hours across the globe. Over his career, Brad has led key priorities on sustainable seafood, animal welfare, food safety, single-use plastics, food waste, global culinary training, product development, and the luxury and lifestyle brand development. Industry accolades include being named “2014 Silver Plate Foodservice Operator of the Year” by the International Food Manufacturers Association, recipient of Food Arts November 2012 Silver Spoon, and judging the NRA’S FABI innovation award. Brad is also recipient of the Richard T. Keating Award, a member of the Seafood Watch Foodservice Roundtable, American Culinary Federation, International Corporate Chefs Association, James Beard Foundation, and of course, a proud CIA alumnus. (Bethesda, MD)

JARRET NELSON is vegetable production manager at Glynwood Farms. (Cold Spring, NY) @glynwood

DAISUKE NOMURA is internationally recognized for his award winning kaiseki-style Japanese vegetarian cuisine and innovative use of seasonal ingredients that showcase his creativity. Having served as the head chef at Daigo for over a decade and obtaining a two-star Michelin rating, Daisuke opened Restaurant Shojin Sougo to provide a new style that incorporates modern and exciting novel approaches to the centuries-old techniques involved in traditional Shojin Ryori. He participated in EXPO Milano 2015, Worlds of Flavor 2010, and was selected in the list of Plant Forward Global 50 in 2017. (Tokyo, Japan) @dai_sougo (Instagram)

CLIFFORD “CLIFF” PLEAU ‘81 has been creatively influencing the culinary culture of restaurants and upscale hotels worldwide since the 1980s. He has a keen knack and track record for creating and evolving restaurant concepts such as Darden’s Seasons 52, Walt Disney World’s California Grill, and for the 65 concepts of the Euro Disney project. As VP of culinary R&D for Bloomin’ Brands Inc., Cliff led menu innovation for three brands. Cliff has true passion to deliver fresh flavors with “better-for-you ingredients,” and believes a great restaurant is all about flavor-forward cooking, consistent execution, over the top team engagement, and guest hospitality. (Orlando, FL)

JENNIFER PURCELL ‘96, EdD, CHE is an adjunct instructor at The Culinary Institute of America, where she has worked for more than 16 years. Throughout her tenure with the college, she progressively moved from teaching hospitality, service, and business management courses to the position of associate dean overseeing the curriculum and faculty for the Hyde Park campus’ public restaurants and wine and beverage programming. She most recently held the position of director of education at the CIA’s Greystone campus in St Helena, CA, before leaving the college to travel and enjoy a planned career gap. Jennifer earned both associate and bachelor's degrees from the CIA, graduating in 1996. She also holds a masters of science degree in hotel, restaurant and travel administration from the University of Massachusetts at Amherst, and a doctorate in education-human and organizational learning from George Washington University in

Washington, DC. Jennifer has also achieved certified executive chef (C.E.C.), Certified Hospitality Educator (C.H.E.) and the introductory level of the Court of Master Sommeliers. Her professional kitchen experience includes banquet chef at the Waldorf Astoria in New York City, and executive chef at Kaffeehaus restaurant in New York City, and La Luna Ristorante in Bethesda, MD. She has also held various chef positions with the Hyatt, Marriott, Park Place, and Ladbrokes (Hilton) hotel companies. Additionally, she was a production and general manager with foodservice contractor Sodexo, an on- site food service management company, in the Boston and Denver areas. (St. Helena, CA)

MATTHEW RAIFORD ‘98 is chef/owner and sixth-generation farmer at Gilliard Farms, a sibling-run sustainable farm in Brunswick, GA, that has been owned and operated by his family since 1874. Matthew is author of Bress ‘n’ Nyam, which will be released May 2021, and is a descendant of the Freshwater Gullah Geechie which is what his cookbook is based on. He has a culinary arts degree from The Culinary Institute of America in Hyde Park, NY, and a certificate in ecological horticulture from University of California Santa Cruz and The Center for Agroecology and Sustainable Food Systems. Trained in classic French cuisine and with an affinity for coastal flavors, Matthew has over 25 years of experience in the food and hospitality industry, including serving as the director of culinary at the College of Coastal Georgia and the executive chef of Little St. Simons Island and Haute Catering in Washington, DC at the U.S. House of Representatives. He is now working on opening Sweet Georgia Juke Joint on Jekyll Island, GA. Matthew enjoys traveling and experiencing other food cultures from the agrarian to the cooking, and loves teaching whether it be cooking or gardening in the backyard or creating compost systems for larger farm life. His passion lies in creating food memories for others by preparing local, organic and flavorful foods. Matthew serves on the Chefs Collaborative board of directors and is an active member of Slow Food USA. (Brunswick, GA) @chefarmermatthew

BROOKS REED is a senior in the hospitality management program at The Culinary Institute of America. Brooks grew up in Ithaca, NY, home of Cornell University, and a town that is always on top of trends when it comes to sustainability and plant-forward diets. Brooks is currently finishing out his senior year at the CIA online while also working with the Cornell University COVID team as an intake assistant. While on campus, Brooks helped found The Hospitality Management Club, was chosen as a student ambassador for the CIA leadership awards in Manhattan, and worked as a resident assistant. Brooks is inspired by the spirit of hospitality with a focus on memorable experiences. (Hyde Park, NY)

ERIC RIPERT is chef and co-owner of Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Eric, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary

La Tour D’Argent before taking a position at the Michelin three-starred restaurant, Jamin. After fulfilling his military service, Eric returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989, Eric seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Eric moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Eric has since firmly established himself as one of New York’s—and the world’s—great chefs. In September 2014, Eric and Le Coze opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events. Eric is the vice chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Eric enjoys good scotch and peace and quiet. (New York, NY) @ericripert

EFRÉN ROBLES is a Puerto Rican businessman passionate and committed to the sale and distribution of locally produced food. He has more than ten years of experience in the island’s agricultural and gastronomic industries, and he was recognized with the Top Management Award granted by the Association of Sales and Marketing Executives of Puerto Rico in 2016. Efrén is co-founder and vice president of Frutos del Guacabo Inc. The farm has served as a laboratory to promote the farm to table movement, thus revitalizing agriculture as a source of economic development. In just over eight years, he has managed to position Frutos del Guacabo as one of the most versatile and constant suppliers of the gastronomic market of Puerto Rico, managing to distribute its products to some of the main restaurants, hotels, and supermarkets of the island. (Manatí, Puerto Rico) @guacabo674 (Instagram)

ALESSANDRA SARRIA is a senior at The Culinary Institute of America in Hyde Park, NY, where she is obtaining her bachelor of science degree in hospitality management. She is most fascinated by event planning and plans to begin her career path within this area of the hospitality industry. She co-founded the hospitality management club on campus where she also held the public relations manager position. Her interests in human relations began during her sophomore year, and she became one of two United Nations youth ambassadors on campus. Alessandra participated in the general assembly where she learned about the importance of sustainable tourism and inclusive development. In the future, she hopes to combine her interest in human relations with the hospitality industry. (Hyde Park, NY)

NICOLE SCOTT is livestock manager at Glynwood Farms. She is responsible for all aspects of Glynwood’s diversified, certified Animal Welfare Approved livestock operation. In this role she manages herd health and nutritional management of all stock, as well as teaches apprentices how to manage five different species in a pasture-based system. Her curiosity and desire to learn about animal behavior and husbandry began while working

at the National Zoo in Washington, DC. This led her to pursue her career in agriculture at Cornell University where she earned a bachelors degree in animal science. While at Cornell, Nicole began farming on a small hog operation in the Finger Lakes Region and was introduced to the non-profit sector as an intern at the Groundswell Center for Local Food and Farming. Nicole moved to New Zealand in 2018 to work on different sheep, beef, and deer operations that ranged in size from 1,000-hectare lowland to 18,000-hectare high country stations throughout the North and South Islands. Over the 12 months, she gained a more global perspective on meat production and developed an appreciation for the people and culture of the country. (Cold Spring, NY) @glynwood

LINDA SHIUE, MD, is an internal medicine physician, chef, and the first director of culinary medicine at Kaiser Permanente San Francisco, where she founded Thrive Kitchen, a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her food writing has been published widely and she has been interviewed frequently on television and in print. Her first cookbook, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes, will be released in March 2021. Linda has served as faculty at the University of California, San Francisco (UCSF) and Stanford University, and serves on the board of the San Francisco-Marin Food Bank. She is a graduate of Brown University, San Francisco Cooking School, University of California at San Francisco. She also holds a certificate in plant-based nutrition from Cornell University, and previously worked in the kitchens of Mourad, a Michelin-starred restaurant in San Francisco. (San Francisco, CA) @spiceboxtravels

OZOZ SOKOH is a food explorer and geologist. A “traveler by plate,” she believes that food is more than eating. Central to her work is the celebration and preservation of Nigerian and West African cuisine, challenging myths and assumptions about its sophistication and showcasing the rich culinary legacy, knowledge systems, and technical skills over 400+ years and its global impact on the “developed world.” Her 12- year old blog, Kitchen Butterfly, is her creative space. In 2013, she articulated her philosophy and practice in The New Nigerian Kitchen, focused on celebration and documentation, including the first-ever seasonal produce guide for Nigeria, one of only a handful on the continent. Her work has been featured on CNN African Voices and Anthony Bourdain's Parts Unknown. She makes her home in Ontario, Canada and wakes up to sun-streaked mornings on the couch, good book in hand with a pot of tea. She is a #FutureNewYorker. (Mississauga, Canada) @kitchenbutterfly

TARA STEVENS is a food writer and founder of the Courtyard Kitchen Fez, where she specializes in a modern interpretation of Moroccan cuisine. As of October 2020, she is also the executive chef at El Fenn, a boutique hotel in the heart of Marrakech’s medina. Her food is known for being vibrant and colorful, making use of lots of seasonal fruits, vegetables, pulses, and grains which she layers with Morocco’s most emblematic flavors

such as rosewater, preserved lemons, and harissa. (Fez and Marrakech, Morocco) @courtyardkitchenfez (Instagram)

NATOSHA TALLMAN is program director at Northend Christian Community Development Corporation. Natosha was first introduced to the nonprofit world in 2008 as an executive assistant, as well as program director of the AmeriCorps Next Steps Community Reintegration Program at Vanguard Community Development Corporation. While designing workforce development programming to assist returning citizens with acclimation into society, she gained a passion for assisting marginalized populations, which eventually led her to community activism and fund development. As both staff (Vanguard Community Development Corporation, Council of Michigan Foundations (CMF), Allied Media, Coalition on Temporary Shelter (COTS)) and a board member of 80 Strong Community Outreach, The United Communities of America (UCOA), and Oakland Avenue Artist Coalition (OAAC), Natosha learned about the challenges and joys of nonprofit leadership from many different points of view. From 2013-2015, Natosha was the full-time diversity equity and inclusion program developer for the Council of Michigan Foundation, where she was privileged to work alongside its smart and dedicated team to advance the work of nonprofits across the state of Michigan. Leaving for two years to welcome a beautiful little girl into her life, Natosha was honored to be invited to join the team at Northend Christian Community Development Corporation as a part-time administrative assistant before becoming a full-time program director in the fall of 2017. She has been blown away by what the organization and its larger network have accomplished and is inspired by the opportunity to tell its story. (Detroit, MI)

BEN TAMLYN is director of culinary for Compass at Google. Ben started his career in the south west of England in a Michelin-starred country house hotel. Ben quickly moved up through the ranks after a few years and found himself in London, working at a number of auspicious restaurants including St John and Princess Diana's favorite: Kensington Place in Notting Hill. Ben entered into the world of contract catering, joining Food+ by Compass six years ago as regional executive chef, moving into head of operations for the London account. Ben recently joined the Bon Appetit family as culinary director for Bay Area operations. (Sunnyvale, CA)

PIERRE THIAM is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style; at once modern and eclectic, yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed Harlem, New York restaurant Teranga, which serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three cookbooks including his latest, The Fonio Cookbook, released in October 2019. He has won numerous awards and accolades for his cooking and advocacy. He is on the board of directors for two global nonprofits, IDEO.org and SOS Sahel. (Brooklyn, NY) @chefpierrethiam

MICHAEL HARLAN TURKELL is a James Beard award nominated food photographer and cookbook author of ACID TRIP: Travels in the World of Vinegar, which won an IACP award for culinary travel writing. He has photographed and co-authored many prominent chefs’ cookbooks. Michael hosted The Food Seen podcast on Heritage Radio Network for nearly a decade, as well as Modernist BreadCrumbs and Food52's Burnt Toast Season Three. (Brooklyn, NY) @harlanturk

EVERT VERMANDEL is the global lead innovation chef for Unilever Food Solutions, based in the Netherlands. Prior to his over twenty-year career at Unilever, Evert worked across the food service industry, holding head chef roles in several restaurants and hotels. Growing up near the North Sea, Evert still takes his inspiration from the water and enjoys perusing the local fish markets for fresh seafood to use in his dishes. When it comes to innovation, Evert’s goal is to make seaweed a culinary plant-based ingredient of the future. While there’s work to be done to sustainably source seaweed and implement culinary applications, he loves all it has to offer: fast-growing; sustainable; full of fiber, vitamins, and minerals; and a great source of umami. In his free time, Evert enjoys spending time with his wife and two daughters, outdoor cooking, cycling, and exploring nature. (Wageningen, The Netherlands) @UFS_Chef_Eef

WILLIAM WERNER was most recently chef and founder of Craftsman and Wolves, an award-winning contemporary patisserie and cafe in the Mission and Bayview neighborhoods of San Francisco. In July of 2019, he joined Bon Appetit at Google in Sunnyvale, CA, overseeing their bread and pastry program as regional executive pastry chef. William has garnered praise both locally and nationally in publications including Food & Wine, Bon Appetit, New York Times, GQ, and Wallpaper. He was James Beard semi- finalist for "Outstanding Pastry Chef" from 2012-2014, and a 2015 and 2016 finalist for the "Outstanding Baker" award. (Sunnyvale, CA)

ALMIDRA (MIMI) WILLIAMS is the executive chef and partner at Counterpart Vegan, an all-day vegan restaurant in Los Angeles, where she has made her mark on the menu with original recipes featuring made-from-scratch vegan ingredients. With Counterpart Vegan temporarily closed and reopening in a new location in late 2021 / early 2022, Almidra is currently consulting on Bardonna’s all-day brunch menu in Santa Monica. Almidra grew up in a close-knit community in Laytonville, CA, where her parents instilled a strong work ethic and value for taking care of the community and where she started cooking at the age of six with help from Betty Crocker’s Cookbook. She initially pursued a career in nursing, but switched gears to attend culinary school in Kansas after her father’s passing, eventually working her way up from line cook to sous chef in kitchens across America. Midway through her career and while pregnant with her daughter, Almidra had difficulty consuming meat protein, which catapulted her into a vegan diet. Returning to the industry as a vegan chef, Almidra was inspired to create plant-based versions of dishes she would serve professionally. Her classical French training aid her ability to manipulate fresh produce to mimic the taste and texture of meat-based dishes, including

classic techniques like emulsification, laminating, and sous vide. In addition to running the kitchen, Almidra takes care of her 12-year old daughter and resides in Los Angeles. She’s an avid traveler with her heart stuck in Mexico, which largely influences her cooking. (Los Angeles, CA) @counterpartvegan (Instagram)

As food and dining editor, JOE YONAN supervises all food coverage in The Washington Post's features department. He is also the author of Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes (Ten Speed Press, 2020). He was editor of America The Great Cookbook (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: Eat Your Vegetables (2013) and Serve Yourself (2011). Joe was a food writer and travel section editor at the Boston Globe before moving to Washington in 2006 to edit the Post’s Food section. He writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. He also has written about his efforts to grow food on his former 150-square-foot urban front yard. His work from the Globe and the Post has appeared in multiple editions of the Best Food Writing anthology. Joe, who grew up in West Texas, is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts. Among his honors are awards from the James Beard Foundation for best newspaper food coverage in 2009 and 2010, and from the International Association of Culinary Professionals for publication of the year in 2017 and best culinary website for Voraciously in 2019 and 2020. (Washington, DC) @joeyonan