Favorite Foods: I love fresh fruits and vegetables. Pickled, sautéed, boiled, chopped, raw, cooked —there is no form that I don’t enjoy. And anything with a Moroccan twist.
Favorite Foods: When I’m not working to change the food system, I spend my time wandering barefoot in Golden Gate Park, trying to hike all the trails, playing soccer, writing music and singing, attending film screenings and story events, hosting potlucks, and scouring the streets for tacos and mezcal cocktails. I am obsessed with food, so asking me about my favorite food is akin to asking the Cookie Monster what his favorite cookie is. That said, in terms of sheer volume and general desire, it’d have to be Mexican food— specifically, al pastor tacos.
Favorite Foods: Farming is what brought me to California, and I still lend a hand on my friend’s farm in Petaluma when I can. Absolutely nothing beats a meal that I’ve harvested and cooked with the people I love. Rich butternut squash soup, salsa made with a rainbow of heirlooms, pesto on fresh sunny side eggs, and vibrant beet salad are definitely some of my favorites.
Favorite Foods: I love to honor the seasons and keep things fresh! Most days you’ll find me enjoying a big green salad with endless toppings: carrot ribbons, toasted seeds, crunchy pickles, etc. and a slice of my homemade sprouted wheat sourdough!
Favorite Foods: Foods that remind me of my family like my mother’s cajun shrimp, my dad’s spaghetti and meatballs, and my grandmother’s matzo ball soup.
Favorite Food: I love vegetable lasagna! Weirdly, I like it as cold leftovers the day after its made when all the flavors have bound and oozed together. Make it with goat cheese, that’s even better!
Favorite Foods: Anything that gets me out of my comfort zone – from live shrimp in Copenhagen to balut in the Philippines. Plus, you can never go wrong with Thai.
Favorite Foods: Nothing compares to food that you’ve grown yourself, with seasonality dictating the menu! From oysters to vegetables, it’s important to understand and appreciate the land and the people that produce what we eat. My favorite dining experiences are those that are shared, with food serving as a means of bringing people together!
Favorite Foods: I am all about balance! As a baker, I will always argue that no meal is complete without a little bit of dessert – coffee cake, anyone!? But, you can always find me chopping up whatever fresh produce is in season, from squash to corn, tomatoes to swiss chard, I just can’t get enough. And if possible, all of those beautiful veggies will be accompanied by a warm, cheesy bowl of baked ziti!
Favorite foods: From European pastries to dishes from my home country like kale and potato soup, fruit filled dumplings or freshly baked bread… the list of my favorites is very long. Good thing cooking and baking is a passion of mine. But if I had to pick just one food, then raspberries – straight from the garden. Or better yet – picked up while hiking in the mountains!
Favorite Foods: My favorite food is these buttered carrots my mom makes. She learned how to make them from my great grandmother, and has been making them for me since I was a kid.
Favorite Foods: I love eating honey walnut prawns for all occasions. The fried shrimp in a creamy sauce accompanied by glazed walnuts complements each other really well. Whether you need a late night snack or a quick dish to go with your rice, I highly recommend this!
OUR SUMMER TEAM
Favorite Foods: My favorite food is butternut squash risotto with pancetta, perfectly creamy and filling, best with a side of toasted bread and roasted asparagus.
Favorite Foods: Since I was young I have always absolutely LOVED pastry! One of my favorites is the “Paris Brest”, a typical French pastry. You have to taste it if you haven’t already done so!
Favorite Foods: I am a sucker for anything with miso or umami flavors. I’m a huge fan of Japanese dishes that definitely highlight both flavors. Some of my favorites are shoyu ramen and takoyaki!
Favorite Foods: There is nothing I love more than fruit. Whether I am eating an apple (from the bottom up), stuffing my face with berries, or peeling a clementine, I probably have a smile on my face! Prepare the fruit in any way and I will gladly eat it!
Favorite Foods: I absolutely love “dim sum”, which is a type of Chinese cuisine that usually consists of different kinds of dumplings, noodles, and meat, served in small portions (like tapas). My dad was born and raised in Hong Kong, so I used to eat this all the time as a kid–it’s is serious comfort food for me. But if I had to eat one thing for the rest of my life it would be papaya, hands down.
Favorite Foods: When I’m not wandering the bookstores or city streets of Taipei, I’m usually in my dorm’s kitchen. I buy meats and vegetables from a traditional market, then make up my own recipes on the spot. Here’s something I made on a sunlit Tuesday morning: sauteed aromatic tofu!
Favorite Foods: After escaping the dreary student meal plan of freshman year, my passion for cooking took off. Whether it be baking or meal preparation as a break from homework or browsing the internet for inspiration, the culinary world has become intertwined within my daily life. In my free time I turn to yelp in search of new restaurants to try and Pinterest to admire creative food presentation. However, in terms of actual food, my favorites would have to be plump blueberries bursting with flavor along with other seasonal produce, fresh prosciutto and mozzarella, and New Haven’s nationally ranked pizza (not far from my home town!).
Favorite Foods: I love dessert, especially anything and everything with chocolate; I am a total chocaholic! My favorite food outside of dessert is definitely eggplant parmesan. But the food I have always loved the most (and miss the most now) is noodle pudding, a food I grew up having at Jewish holidays.
Favorite Foods: If given the option, I would eat noodles for every single meal every single day. Chow mein, spaghetti, jap-che, vermicelli- literally, anything and everything that falls under the noodle category. I also love seafood, especially in the Asian cuisines!
HONORARY TEAM MEMBERS
OUR CULINARY HERO
English chef & restaurateur known for his television shows, cookbooks and global campaign for better food education.
If we’ve said it once, we’ve said it a million times; Jamie Oliver is our culinary hero, and we think he should be yours, too.
You may recognize him from TV shows like The Naked Chef, Jamie’s Kitchen, Jamie Oliver’s Food Revolution, and MasterChef, just to name a few, but Jamie’s cooking adventures began long before he appeared on the screens in your kitchen; much like the young and curious eaters at Sprouts, Jamie started cooking when he was only eight-years old, and got his start working at his family’s restaurant in the UK.
After mastering his chopping skills in the kitchen and his school skills at Westminster Kingsway College, Jamie worked in a number of different restaurants until he made his way to the position of sous chef at The River Cafe. This is when his mission for healthy eating and food education took center stage.
Four restaurants, twenty-three cookbooks, and countless meals later, Jamie Oliver is the world’s go-to chef and educator for all things healthy, simple, and delicious. After pioneering nutritious lunch programs and advocating for school administrations to include cooking in the lesson plan, Jamie has made it clear that fresh, quality food is for everyone, and we couldn’t agree more.
We continue to look to Jamie for inspiration, as he never stops pursuing his mission to make real food accessible to all. For us, there is no greater motivation than having this dedicated chef and educator support the cooking, learning, and eating that we do at Sprouts. We couldn’t be happier to have him on the team!
SPROUTS HONORARY ADVISOR
Chez Panisse Foundation and owner of Chez Panisse Restaurant, founder of The Edible Schoolyard.
As a chef, restaurant-owner, humanitarian, author, and advocate of sustainable agriculture, Alice Waters has never stopped shaping the way we cook, eat, and think about food.
We can’t imagine a better person to be on our Board of Advisors than the woman who pioneered the local food movement. Alice Waters was advocating for the use of seasonal, sustainable ingredients long before these terms became buzzwords on menus across the world. It is her dedication to local farmers and delicious ingredients that inspires us to continue teaching a generation of future eaters how to cook with fresh, local food.
The opening of the farm-to-table restaurant Chez Panisse was Alice’s first mark on the food world, but by no means her last. After establishing a network of local producers and a crowd of loyal followers that supported the restaurant’s daily-changing menu, Alice continued to promote local farming through the Edible Schoolyard and School Lunch Initiative, which gave students at the Berkeley Martin Luther King Jr. Middle School access to gardens and a cooking classroom.
It’s not just children that Alice advocates for when it comes to accessing fresh ingredients and farm education; her Garden Project works to supply San Francisco County Jail with fresh produce through a gardening program that allows incarcerated individuals to build community and gain farming experience to prepare them for future job opportunities. This lifetime of work has earned Alice titles such as Best Chef in America, Best Restaurant in America, and Humanitarian of the Year, along with awards like the National Humanities Medal and James Beard Lifetime Achievement Award.
We are honored to call Alice Waters a member of the Sprouts team, and will forever look to her for inspiration and creativity both in and out of the kitchen.