Kelly Hensel

Kelly Hensel

A Girl Hunter’s Guide to Conscious Eating
Chef Georgia Pellegrini’s passion for good, simple food began at an early age while fishing for trout in upstate New York. After a brief foray into the corporate world of finance, she enrolled in the French Culinary Institute in New York City. While working at farm-to-table restaurants, Pellegrini realized she was most interested in the foragers, fig collectors, and salami makers who arrived at the restaurants with their goods. Her purpose b…

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About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel