Kelly Hensel

Kelly Hensel

Recipe: Moroccan Carrot Salad

Israel-born and New Orleans–based chef Alon Shaya first learned to cook from his grandmother when she visited Philadelphia, where he was raised. With the guidance of his home economics teacher, Shaya attended the Culinary Institute of America, and went on to cook at restaurants in Las Vegas, St. Louis, and Italy. Within the past five years, Shaya has returned to his cooking roots and is now the owner of two restaurants, Saba in New Orleans, and Safta in Denver,…

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About the Author

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