Robbie started his career working in startups and focused on issues relating to environmental sustainability, before transitioning to food and restaurants. His first foray in a professional kitchen was at El Buda Profano, a top ranked vegan Japanese restaurant in Peru. After returning to the states, he joined PAGU as a server/bartender and worked with chef-owner, Tracy Chang, on PAGU’s events marketing. During this time, Robbie also worked as a Baker at Mariposa Bakery, with a focus on bread baking. In his free time, Robbie runs Justrecipes.org, a recipe blog that focuses on plant-based recipes and organizes plant-based pop-up events focused on sustainable ingredients.
Gabrielle has been managing juice bars and vegan kitchens for six years since graduating from college with a writing degree. She most recently was a kitchen manager at Life Alive. She is an aspiring food and nature writer, and her culinary style is a spin on veganized New England comfort foods.
“I have worked in the food industry for 10+ years as a dishwasher, line cook, prep cook and shift lead. I currently work at Life Alive Cambridge as a kitchen supervisor where I am able to explore mostly raw cooking using fresh, organic and often locally sourced produce.”
Sunday 4/7 was a great day for a Mobile Cooks Pop-Up at Counter Culture in Somerville. Chelsea Kantor and Scott Rawdon collaborated on a delicious brunch menu of:
Loaded potato and brussel sprout hash
Tofu “heuvos” rancheros
Avocado Toast with Spring peas and cherry tomatoes
Three flavors of Rugelach: apricot, Mexican chocolate, and Koko
Special thanks to our hosts Counter Culture Coffee
Beautiful photos from Veggie Kayla