I am Chef Amanda Grace, a gourmet, health-minded, primarily plant-based chef, whole-foods pastry chef, writer and activist. I have been based in Los Angeles for the past few years. I recently returned to London, where I’ve lived for the most recent half of my life, to complete my MA in Journalism. I am originally from Florida.
I did not set out to become a chef, it was a passion that grew more and more into a vocation. I started cooking to help put myself through school to become a writer. Between completing my undergrad in Humanities & English Literature at the University of London, and the MA in Digital Journalism at Goldsmiths College that I intend to complete this year at long last, I have been studying and cooking for the past ten years.
In London, I was the creator of Midnight Steakout. Midnight Steakout started life as a small pop-up dinner for friends, and friends of friends, on the roof garden of my flat in Wapping. I cooked simple dinners of steak on the BBQ, vegetables I grew in the garden, followed by my homemade cakes.
Midnight Steakout quickly snowballed into a series of all-night parties, underground restaurants & sit-down dinners, for up to 172 people, held in various, secret, industrial spaces.
I am originally from DeLand, Florida, where I also founded the baking business, Gracie Gourmet. My unique, free-from, sweet & savoury, sustainable, artisanal, modern British & American fine foods and baked goods became known throughout the land. Everything Gracie Gourmet produced was made entirely from organic and locally-sourced, whole-food, natural ingredients devoid of GMOs, pesticides, or anything artificial, all unbleached & unbromated; decadent and delicious and entirely natural.
I discovered a love for food at a young age, through a passion for travel and discovering diverse cultures, and at an even younger age, through the delicious homegrown produce in my parent’s kitchen garden. I fondly recall long, summer days sat eating fruit in mulberry and Florida citrus trees.
I consider myself extremely fortunate to have had the opportunity to travel extensively throughout Asia, Africa, Australia, Europe, Iceland, North and Central America. The food and cultures of many countries has influenced me and given me an insight into foods from a multitude of countries, not to mention a diverse palate, an understanding of spices, flavour and balancing sauce, as well as a taste for the exotic. The cuisines of Japan, Thailand, Italy, Spain, France, North Africa, Turkey, Iran, England and California being among some of my favourites.
I am incredibly grateful to have had this opportunity as I feel my palate has been greatly enriched by my travels and experiencing first hand the food of these cultures, as well as having had the chance to dine at some of the world’s best restaurants. I am happy to now be able to bring my experience to your table.
When I was 16, I had the chance to live on an organic raspberry farm in Northern California, which helped turn me on to healthy living. The woman who owns the farm, an incredible botanist, midwife, farmer, and all around renaissance woman, was instrumental in introducing me to a whole-foods, plant-based diet, healthy living, farming, and true, farm-to-table eating.
When I was 17, I went to London for a week, fell in love with that amazing city and ended up staying for over half my life! The food in England has come a long way in recent years, and the culinary scene has had an explosion of excitement. My cooking has, thankfully, also progressed leaps and bounds since the early days and some memorable dishes such as ‘period pie’ and ‘welly stew’ (as in wellington boots).
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Amazing vegetarian birthday feast we cooked for spiritual teacher and poet @gurujagat Guru Jagat’s birthday dinner. So in love with the crystal laid table created by @thecrystalsituation Thank you to all who helped manifest this special evening. #foodchariot #vegetarianrecipes #vegan #vegetarianrecipes #foodporn #foodphotography #foodofinstagram #kundalini #spiritualfood #elevate #elevateyourself #highvibes #highvibrations #highvibetribe
I am passionate about food, food politics, food justice, sustainability, reducing food waste, health and nutrition, overcoming food poverty, permaculture, urban farming, farm to table, agricultural diversification, and the overall raising of awareness of the issues surrounding food. The ultimate dream is the creation of a food system where everyone has access to fresh, nutritious, delicious and sustainable food.
I founded the social enterprise Food Chariot to further pursue this dream and we host pop-up dinners, bakeries, soup kitchens and activism events in support of this mission. Follow, donate or volunteer if you would like to support us.
I love to cook and bake healthy food in the most decadent way possible, with an emphasis on fresh, local, organic and sustainable produce. I delight in making healthy food taste scrumptious. Good produce, prepared simply, in an act of reverence to mother nature, and in an effort to enhance the natural beauty of the food and bring pleasure to the senses and vitality to the eater is the objective.
Get in touch today to discuss the delightful ways in which your dining experience can be made more energetically elevated, delicious, nutritious, and sustainable.
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Preorders are currently open for gourmet whole food baked goods and holiday pies.. For pickup Friday 16th November (orders must be received by 12 noon on Thursday 15th November at the latest): Grain-free Brownies GF DF Banana Bread GF DF Spiced Pumpkin Bread GF DF Grain free Almond Joy Brownies GF DF Dark Chocolate Truffles -grain free Spicy Stuffed Dates -sugar free, grain free, vegan And preorder holiday pies & cakes for Thanksgiving! Available for pickup on Wednesday 21st November (orders must be received by Monday 9pm at the latest). Spiced Sweet Potato Pie Pecan & Cardamom Pie DF Lentil & Vegetable Savoury Pie Vegan Plum, Oat & Coconut Crumble -refined sugar free, grain free, GF Chocolate Olive Oil Cake GF DF Almond, Lemon & Ricotta Cake GF ************************************* 💖💖💖💖💖💖💖💖💖💖💖💖💖💖 Pies, Cakes & Crumble serve 8 All gluten free/ unbleached/ unbromated/ refined sugar free/ all dairy free apart from the Chocolate Truffles and the Almond Lemon Ricotta Cake which contain dairy. Pies may be upgraded to a grain-free almond and flax crust for a surcharge. DM for price list or to place an order. ❤️❤️ Portrait of moi by @sevajagat