Between these two wonderful individuals there are over two decades of travel experience and over 60 countries visited! They founded The Cookbook Project to help people connect with food – by participating in workshops, becoming trained as local leaders, or experiencing cultural exchange, we can all become closer to our food and the role that food plays in our own health, the local economy, and our global environment.
Alissa is a Food Education Scholar, Professional Chef, and Certified Health and Wellness Counselor from the Institute for Integrative Nutrition. She is a graduate of Vanderbilt University, and the London School of Economics. She has worked in environmental policy and planning, and most recently in the food justice movement to empower consumers to become creators. Sustainable consumption and healthy food preparation is at the center of her life personally and professionally. She is especially passionate about bringing employment opportunities to underserved communities through food-based entrepreneurship.
Adam is an Educator both in and out of the classroom. He is a graduate of Tulane University and University of Westminster. From the age of 15, he has devoted his time and energy to youth education. Since then he has led 7 International Travel Programs for high school students to Mexico, Puerto Rico, St. Vincent, South Africa, Lesotho, Swaziland, and Ecuador with both Windsor Mountain International and Global Routes. He has taught for Outward Bound and also worked with some of the most at-risk youth in the Boston Public Schools for 4 years. He passionately believes in health and nutrition as a means to support at-risk youth both domestically and abroad. While he truly enjoys the classroom, he thrives on developing and implementing leadership and community development-oriented programs for his students.
With a background in energy conservation, sustainable living, health counseling, community activism, and organizing, David brings TONS of energy, expertise, and experience to The Cookbook Project. He is a Local Leader and has lead several CBP programs in Brooklyn and other parts of New York City. David has traveled with CBP to lead transformative health education programs in the great city of New Orleans, Kathmandu, Nepal, and Mysore, India. David is a certified health counselor with a degree from the Institute of Integrative Nutrition and a leader in the Food Rescue movement in NYC.
After graduating from Tulane University in 2004, Hannah moved to NYC where she represented some of the world’s top chefs as an employee of Bullfrog & Baum, a premiere hospitality public relations firm. After a stint in Napa Valley, she now resides in Atlanta where she is the Director of Public Relations for Concentrics Restaurants which includes over 15 total properties in Atlanta, Florida, Alabama and St. Louis. She also boasts her own Public Relations consulting practice, Huffines PR, where she represents beverage products, wineries, personalities, artists and more. Hannah is thrilled to have the opportunity to brings her PR/Media skills to CBP to ensure that the health education movement gets the awareness and support it needs to survive, thrive, and expand.
With a dynamic background in experiential education and inter-cultural immersion coupled with her role as Director of the US Chapter for Clowns Without Borders, Dianna brings her love of education, creativity, and culture alongside her valuable skills of organizational development and planning to CBP. We are thankful to have her exuberant smile and tireless character present on our Board.
After working and traveling all around the world as an experiential educator Leah now serves the amazing experiential education community of The Chewonki School in Maine as the Director of Admissions. She brings countless years of program development and leadership programming to CBP. Leah is a huge advocate for locally sourced whole foods and a dedicated consumer of hummus.
With a background in Environment and Agricluture and a lover of culinary delights, Maggie Brings her experience working for the UN FAO and the Chicago Council on Global Affairs’ Global Agricultural Development Initiative to the table. She is a self-taught chef from way back when, and is just as comfortable making homemade hot sauce as she is with conducting research. Lucky, CBP loves hot sauce –
A foodie inspired by the bold flavors of his university’s hometown of New Orleans, Mike brings his experience as an accountant, LLM, and practicing attorney in Non-Profit compliance law to the table in order to help CBP grow and thrive. He is a superstar in the kitchen and at the office!