To empower youth to be the catalysts for healthier communities through food and cooking education.
CBP's innovative food education programming creates healthy and sustainable communities worldwide.
WE PLAY WITH OUR FOOD
We encourage our staff, leaders, volunteers, and program participants to embrace curiosity, fun, creativity, and innovation in their daily lives.
THE MORE COOKS IN THE KITCHEN, THE BETTER
We promote collaboration and cooperation in the kitchen, and believe that each person has unique skills and perspectives that can add value to any situation. Inclusiveness and open-mindedness are at the center of our philosophy.
WE DON'T CRY OVER SPILLED MILK
We value resourcefulness in every situation, and resiliency in the face of challenges.
WE EXPAND OUR PALETTES
We encourage an adventurous spirit and open-mindedness to new ideas.
THE PROOF IS IN THE PUDDING
We strive for accountability and evidence-based programming as the foundation for creating replicable and scalable models for change.
A truly grassroots effort…
Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has
- Margaret Meade
Adam Aronovitz is the Co-Founder of The Cookbook Project and the Director of Global Routes, an organization that facilitates international community service and cross-cultural programs for high school students, college students, and custom programs and travel consulting for adults. Adam is a Propeller Accelerator Fellow and a global leader in the field of experiential education with over 18 years of experience in a diverse range of educational leadership roles. In addition to leading CBP programming across the globe he has spent 7 seasons leading international service-learning programs with high school students, and 4 years as a teacher in the Boston Public Schools where he witnessed the disruptive health and cognitive toll of a highly processed diet on his students. Adam earned his BA in Political Economy at Tulane University, his MA in International Relations at the University of Westminster in London and is both a visiting teacher and Food Education Scholar/ certified Health Counselor at The Institute for Integrative Nutrition. While not teaching, eating, or cooking, Adam enjoys rock climbing, wilderness backpacking, yoga, and dancing in Second Lines. He has worked, traveled, and volunteered in 77 countries.
Alissa Bilfield is the Co-Founder and Executive Director of The Cookbook Project. She is a Food Education Scholar, a Community Chef, and a Certified Health and Wellness Counselor from the Institute for Integrative Nutrition. She is pursuing her PhD in Public Health at Tulane University studying the impact the impact of coffee cooperatives on public health in Guatemala. She earned her BA from Vanderbilt University, and a MSc from The London School of Economics. She previously led consumer and business recycling programs for the State of Massachusetts while immersing herself 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. Alissa is a Propeller Accelerator Fellow, and has received the Victor C. Alvarez Spark Innovation Fund award and the Health Leadership Award. When not playing in her kitchen laboratory Alissa enjoys hiking, yoga, and spending time in the natural world.
Director of Strategic Initiatives at the Cowen Institute. Expert in Opportunity Youth programming. Board Member since 2015. New Orleans, LA
Emily Berman Levy
Emily Berman Levy is the chairperson of CBP's BOD and works as a non-profit and political consultant with over 10 years of experience in the industry. Primarily, Emily works with the American Council of Young Political Leaders to execute State Department sponsored programs for rising global leaders. Previously, Emily held management positions at Boston University's School of Education, the Mass Math + Science Initiative at Mass Insight. and in Washington, DC as senior manager of the Center for American Progress (CAP) Business Alliance, where she established the corporate engagement program and planned and managed the CAP Progressive Party, the think tank’s annual $1 million fundraising event. Emily began her career on Capitol Hill for the Democratic Congressional Campaign Committee under Leader and Mayor Rahm Emanuel.
Emily enjoys traveling, hiking with her husband and her dog, and volunteering with organizations such as Career Collaborative and Birthday Wishes in the Boston area. Emily loves to cook with a penchant for Latin American recipes and making healthy homemade dog treats for her beloved puppy.
Adam Fliss is the Vice Chair of CBP's BOD and serves as the deputy general counsel of TPG Capital, a global private investment firm, where he focuses his practice on private equity and real estate merger and acquisition transactions. Adam received a bachelor of the arts in political economy from Tulane University and received his juris doctor, summa cum laude, from Suffolk University Law School. Prior to joining TPG Capital, Adam was an associate at Ropes & Gray LLP in both its Boston and San Francisco offices, representing private equity funds and other businesses, focusing on merger and acquisition transactions and related matters. Adam has maintained an active pro bono practice throughout his career, including representing The Nature Conservancy and Project Healing Waters Fly Fishing. Adam serves on the board of Project Healing Waters Fly Fishing, a national charity dedicated to the emotional and physical rehabilitation of injured and disable veterans through fly fishing and fly tying. Adam lives with his wife and two young children in Marin County, California, where they enjoy together hikes, gardening, swimming and thinking about what to do the next day.
Adam has a passion not only for food and cooking, but for sharing culinary experiences with others, and the value eating well together brings to friends, families and communities. Living in California, Adam spends time in the kitchen blending for his children breakfast smoothies of Greek yogurt, kale, avocado, raspberries and lemon juice, or preparing summer lunches of thickly sliced heirloom tomatoes from his garden with homegrown roasted eggplant, dressed with olive, oil fleur de sel and freshly cut basil. Most of all, Adam enjoys creating dishes from sustainable, fresh and local seafood, inspired by a love of the sea and his mother's Italian heritage. And, contrary to snobby chefs everywhere, roasting a chicken is remarkably easy.
Adam believes that if you love cooking, and you cook with that love, then those for whom you cook will feel wonderful breaking bread with you and, if you inspire, those feelings expand and multiply to families of friends, friends of friends and a community can be built or improved. This, and a sincere belief in the importance and feasibility of The Cookbook Project's Mission attracted Adam to the organization.
Rob Lalka is the Director of Strategy and Partnerships at Propeller. Lecturer at Loyola University. Co-Founder and Partner at Medora Ventures.
Lalka previously worked at Village Capital, where he led partnership development for the firm and supported the creation of a $13.2 million globally diversified investment vehicle, which is backed by a $2.6 million partnership with USAID. He has also been a senior advisor at the Howard G. Buffett Foundation, where he coordinated their philanthropic-private partnerships and created a new demand-based approach for smallholder farmers in Africa to purchase conservation-based equipment and cropping systems.
Expert in public/private partnerships, strategy, and execution. Board Member since 2015. New Orleans, LA.
Francisco 'Paco' Robert
Co-Founder and Former Chief Operating officer of Dinner Lab. Adjunct Professor at Tulane University. Consultant at EMH. Chef with global experience. Expert in hospitality, entrepreneurship, and business development. Board Member since 2015. New Orleans, LA
Emily Ostuw Shaya
Owner and Founder of Prét a Fete rentals, a New Orleans based event rental and props house offering a curated collection of handmade antique and vintage furniture. Expert in entrepreneurship, and the New Orleans food world. Member since 2015. New Orleans, LA
Founder and Executive Director of DiscoveryFest NOLA, a non-profit that aims to make the hours of a child’s day rich with play, learning, and discovery. Through DiscoveryFEST, skilled master teachers, coaches, and artists train New Orleans youth in culinary arts, dance, music, visual arts, theater, creative writing, sports, nutrition, character education, design, and more. Expert in school-based contracts, afterschool programming, and curriculum design. Member since 2016. New Orleans, LA
Luke Webster is CBP's BOD Treasurer and splits his time doing business development in the coffee industry and start-up development for educational organizations. After earning an MBA in international business, Luke ventured into the non-profit sector for Outward Bound and Global Routes in Boston, New York, South Africa, St. Lucia, and Thailand and served as the Leadership Program Director for the Willauer School on Thompson Island. Later, Luke founded and acted as the Head of School for the Atlantic Leadership Academy based aboard the Nantucket Lightship.
Luke's interest in cooking started in the galleys and on the decks of sailboats. His favorite things about CBP are the smiles on the faces of participants learning how to chop ingredients the first time and the simple joys of feeding others and chow circles.
Publications and Communications Professional, Propeller Executive Mentor, Expert in non-profit board development, fundraising, and Early Childhood Programming. Board Member since 2015. New Orleans, LA
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