Carolina Saavedra, an educator at Stone Barns
Center, a nonprofit organization working to bring about a healthy and
sustainable food system. She is also the sous chef at La Morada
restaurant, where the Saavedra family fights to ensure equality and
social justice and to preserve their indigenous roots within the
community of the South Bronx.
She once considered a career in
medicine but left her pre-med studies to pursue her calling and passion
for feeding people and preserving food traditions. She moved to San
Miguel Ahuehuetitlan, municipality of Oaxaca, Mexico to immerse herself
in her indigenous roots and learn her ancestors’ recipes. Upon her
arrival back in the U.S., Carolina continued to build her culinary
career, competing on Food Network’s Chopped, graduating from the
International Culinary Center with honors, and securing a competitive
culinary internship at Martha and Marley Spoon.
Chef Carolina has represented the U.S. at multiple gastronomy events in Mexico, and she is a sought-after chef who has taught at leading cultural institutions including The Bronx Museum, The Brooklyn Museum, and The Metropolitan Museum of Art.
