Guenn Johnsen-Gentry
My blogs
| Industry | Arts |
|---|---|
| Occupation | chef |
| Location | Northern, CA |
| Introduction | clementinecooks offers cooking & creative culinary design services for private parties and events, featuring sustainable, seasonal, local, organic ingredients and humanely raised animal products. I also offer entertaining and educational cooking demonstrations and classes for your program or event, & will work collaboratively with you to create dishes & menus starring your farm fresh ingredients and food products. Vegetarian, Vegan, Kosher, Gluten free, and other food sensitive menus are available by request. Please email me at clementinecooks@gmail.com for more information! |
| Interests | Thanks to my eclectic background I’ve been eating wonderfully diverse foods all my life, but I discovered my passion for cooking while pursuing my BFA at California College of Art in the San Francisco Bay Area. Although it took about a decade to realize I was born to cook and feed people really good food, my education and my obsession with art and design informs my culinary interests, and I see them as complimentary in every possible way. Everything I do with food is rustic and wholesome and much of my inspiration starts in the garden. My interest in traditional foods and cultures also informs how I feed my family and my strong opinion that how we think about food, and what we eat directly impacts the overall health of our society. I believe that through learning to grow their own food and cook from scratch more people will understand how our traditional food-ways have been subverted in order to sell a homogenized, industrial food system that is denatured and devastating to culture and the environment. I love to teach people how easy it is to cook and eat well, simply and affordably while also supporting other visionary food producers who care deeply about the future of food and preserving biodiversity. I believe that through working together cooperatively we can create a more valuable and sustainable food future, and I want to apply my skills toward being an active part of that positive transformation! |