Trish Sebben-Krupka is a chef, culinary educator, and community activist. She has worked as a corporate chef in the luxury kitchen appliance industry since 1998. She has served as Corporate Chef for the Viking Culinary Center and Carl Schaedel and Co., Inc. since 2003, where she creates original recipes and menus, teaches culinary classes in the subject areas of vegetarian and sustainable cuisine, and appears at cooking demonstrations, gourmet festivals, and special events on behalf of the Viking brand. She is also the owner of Local Girl Makes Food, a personal chef and culinary education business catering to clients interested in vegan, vegetarian, and eco-friendly diets. Trish took her Master Food Preserver certification course through the Cornell University Cooperative Extension in 2011. Her work has been featured by The New York Botanical Garden, Les Marmitons, Women in Architecture, iGourmet, ActionLine Magazine, One Green Planet, and E The Environmental Online Magazine.
Trish's passion is for local, organic, and sustainable cuisine, created with simplicity and respect for cultural traditions. She strongly believes that by promoting local, sustainable foods, supporting family farms, and fostering respect for our fragile planet, chefs can make positive changes for their local communities as well as the world.
