Chef Alison Negrin
Creating Healthy Food Zones
Sustainable Food Consultant
Farm to Institution Advocacy
Specializing in restaurant and institutional food service transformation! Chef Alison and her associates can help make your foodservice operation the hub of a healthy, sustainable food system in your local community.
Chef Alison and her team specialize in connecting businesses with local food sources for more sustainable foodservice operations. She provides menu planning and production, instructing kitchen staff in artistic and minimal presentation, as well as healthy preparation methods, seasonings, and garnishes. Chef Alison inspires others to enjoy healthy cooking.
Chef Alison Negrin
Alamo, CA 94507
Contact Alison for assistance in improving the taste, appearance, healthfulness and ecological sustainability of the foods you serve.
She and her associates do a comprehensive foodservice assessment upon which they make recommendations and help implement changes.
Currently adjunct faculty at Diablo Valley College in Culinary Arts.
Chef Alison expertly shares her professional cooking skills as well as the health & healing properties of foods, and the ecological benefits of the local ingredients she uses.
Alison has extensive experience doing demonstration cooking, and has participated in many fundraisers and community events. Click here to see some of her past activities and the interesting things happening in the food world.
farm to kitchen advocate
Alison is passionate about implementing sustainable practices through the use of wholesome, local, farm fresh ingredients. She practices and teaches sustainable, nutrient-preserving methods of food preparation.
She helps large scale foodservice operations become "healthy food zones".
Creating healthy food zones
In 2013, Chef Alison established a consulting company specializing in helping restaurants, hospitals and other institutions increase purchases from local, sustainable food sources and train staff in healthy, seasonal cooking techniques. She is passionate about the power of nutrition and healthy eating in menu development and training.
Executive chef at such noted Bay Area restaurants as Chez Panisse, Bridges and Ginger Island, Alison Negrin has seen some of the summits of the commercial foodservice world. In her role as executive chef for John Muir Health System, she was responsible for writing both patient and cafeteria menus for the three hospital campuses, as well as developing the dishes and menus for the various upscale catered events hosted by the hospital system.
Alison had the honor of accepting 2 awards at 2012 HCWH Food Med conference for JMH’s accomplishments in reducing greenhouse gases through sustainable purchasing and one for overall increased sustainable purchasing. Alison was the recipient of the Women Who Inspire 2013 Community Service award from the national organization Women Chefs and Restaurateurs recognizing her work in bringing healthy and sustainably sourced food to healthcare.
Previous Blog Posts
Jay Zimmer, CEO
The Reutlinger Home for Jewish Living
The new food choices are making the residents feel alive inside. Alison Negrin is having a wonderful impact at The Reutlinger. We love how she is expanding the quality, variety and seasonality of ingredients, and increasing skills and knowledge of the kitchen staff.
Janet DeWolfe, FAHP, CFRE
Mission Hospital Foundation Director
Alison and Linda’s passion around wellness and sustainability are infectious…in a good way! As a result of their assessment we are more committed than ever and have made significant improvements to promote healthier choices for our patients, staff and visitors. We look forward to continuing on this journey as we focus on building healthy environments that create a healthy community in support of healthy lifestyles.