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.

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