Chef in Tampa, Florida

CC has taught plant-based cooking classes, catered for hundreds and worked as a Private Chef for some of Hollywood's biggest stars and Fortune 500 CEO's. She is particularly interested in providing her clients with delicious, nutrient dense, plant-based cuisine. Whether your taste buds are calling for decadent fare, clean and simple cuisine or something in between, Chef CC's got it covered. In addition, she offers allergy sensitive services (anti-candida, gluten-free, dairy-free, sugar-free), without losing one bit of flavor. "I like to say that I create incredibly tasty food that just so happens to be good for you!" CC received her culinary training from The Natural Epicurean Academy of Culinary Arts (NE) in Austin, Texas, and is trained and certified in Ayurveda, Macrobiotics, Raw & Living Foods and Vegan modalities. CC interned with Executive Chef Michael Falso, (Pure Food & Wine, Del Posto, Matthew Kinney, Erewohn, Sunlife Organics) at The Springs LA, extending and deepening her competency in Raw Vegan cuisine, and she honed her allergy-free cooking and baking skills under the tutelage of Alison Charbonneau of Natural Tasty Chef. Cynthia served as the Research & Development Chef at The Springs LA, voted one of the best 15 vegan restaurants in the world, by Travel & Leisure Magazine. Most recently, Cynthia spent the summer in West Africa launching her namesake line of plant-based meat substitutes and researching foods from the continent that are taking the world by storm - providing unparalleled nutrition, gluten-free options and a fresh take on what it means to be plant-based.