Donna Prizgintas has been the coordinating chef for the OFRF “Meet & Greet” Organic Benefit Luncheon since it began in 1998. She started in the natural foods industry cooking in 1972. Having completed a fabulous twenty year career as an organic private chef to many famous Hollywood families, she has moved to the agricultural heartland of Iowa. Donna continues her career of delicious culinary activism as a writer and consultant. Look for her upcoming line of organic charcuterie prepared with tasty Iowa pork.

Akasha Richmond is the chef owner of AKASHA, a restaurant, bar and bakery located in Culver City, California. She is a chef and artisan-style baker who has been catering events in Los Angeles and other parts of the country for over twenty years. In addition to supporting OFRF, Akasha also lends her time and expertise to groups such as Share Our Strength, Common Threads and the Environmental Media Association. Akasha has appeared on the Food Network, Access Hollywood, Entertainment Tonight, HGTV and local ABC, FOX and NBC news programs.

Beth Miller participated in the opening of the original Silver Palette in New York then apprenticed with Chef Paul Prudhomme at the legendary Commander’s Palace and later K-Paul’s Louisiana Kitchen. After serving as chef at Restaurant Jonathan and several other top restaurants, Beth studied bread baking with the renowned Amy Sherber in New York. She returned to New Orleans to open her own restaurant, the Red Bike Bakery & Cafe. After 22 years in New Orleans and the sale of the Red Bike, she moved to California to live and work on Windrose Farm in Paso Robles. Beth now works at the Santa Monica Farmer’s Market.

Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since 1975 as a writer, restaurateur, spokesperson, mother, grandmother and consumer. She is the author of seven cookbooks, most recently, Simply Organic, and is the founder of several restaurants in Menlo Park and on the Stanford University campus, including her original Flea St. Café. Jesse grows fruits, vegetables and chickens for eggs in her home garden and works with Stanford’s Department of Education to inspire elementary student teachers on how to build curriculum from the garden with one pot, no recipe and 7 ingredients. She is also the consultant for an innovative endeavor to bring local, organic, nurturing food to the patients at Stanford Hospital.

Back to Event Page