Not Another Tofu Scramble - Catering

 Catering / Posted 7 months ago

If you’ve ever hosted a yoga or wellness retreat, you know how crucial the food component is to the program. Participants need to feel nourished in a way that’s inspiring, transformative and motivating so they can to continue their empowerment through wellness once they head home. Often, retreat menus strive but miss the mark by serving under-seasoned curries, mushy steamed veggies, and the usual types of stereotypically unsatisfying health food that you’d see in an episode of Portlandia.

Having catered retreats and training programs such as the Goddess Ceremony and Creatrix Certification Retreat, Chef Katya Weiss-Andersson uses whole plant ingredients to create dishes that are as satisfying as they are nourishing. Drawing from global culinary traditions and employing original innovations for plant-based cuisine, the food leaves participants feeling nurtured, energized, and a little mind-blown. Dishes can be all-organic, gluten-free, seasonal and/or Ayurvedic when requested. Menus can include breakfasts, lunches, dinners, snacks, desserts and special tonics for immunity, energy and digestion.

About the Chef
Chef Katya Weiss-Andersson has cooked in New York City, Italy, the West Bank and beyond. She did her stage under Chef Amanda Cohen at Dirt Candy on the Lower East Side, went on to own Stay Fresh Veg in Durham, NC, and became recognized as an innovator in the plant-based food world by the time she was 25. Weiss-Andersson has cross-trained extensively with gluten-free, Ayurvedic and raw foods, as well as other dietary specifications. Specializing in global culinary traditions from Venezuela to Korea to Ethiopia, Weiss-Andersson’s passion is continuing to learn about regional dishes within their respective cultural contexts. She’s a big nerd, a freelance writer and a Colfax Marathon ambassador athlete who owns entirely too many kinds of hot sauce. Her writing has been featured on Greatist, MissMuslim and Localeur.

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