Holly Mendenhall

Chef Holly Mendenhall is a culinary graduate of the Natural Gourmet Institute in New York City, with thirteen years experience in the food industry. She was inspired to come to New York City in 2001 to pursue a career in cooking for non-profit agencies that promote public health. She embarked on that quest working with programs like the Momentum AIDS project and Cookshop, an organization devoted to helping public school teachers in low-income neighborhoods teach children cooking skills and nutrition.

 

In her early years as a chef, she also trained under Chef Laura Taylor at Superfine Restaurant in Brooklyn, New York. A native of the Southwest, Taylor worked alongside part time Chez Panisse Chef David Tanis, a disciple of Alice Waters. At Taylor’s Superfine, Chef Holly learned the fundamentals of slow food, and how to do everything by hand; from making garlic pastes, aiolis, pasta sauces, mashed potatoes and tapenades, to breaking down the freshest whole fish and seafood. There she developed her love for old-fashioned authentic cooking techniques as well as the delicious ingredients of the Mediterranean.

 

Since 2004, Chef Holly has run her own business in Brooklyn, New York called Unfussy Food. Unfussy Food offers catering for large and small events, as well as providing private and public cooking instruction to adults and children. She also publishes a regular online newsletter through her web site, which inspires readers to learn more about cooking, food and healthy living. She is a free-lance food consultant, recipe developer and food writer.

She has recently committed to build on her food education, and plans to pursue a degree in food policy and public health.

 

Chef Holly loves working with children and believes that early food and nutrition education may be our best chance to solve America’s public health crisis.  Her favorite cuisine is Mediterranean influenced, healthful comfort food, prepared with local and seasonal fruits, vegetable and farm products. She prefers to use organic meats, eco-sustainable seafood and whole grains, as well as domestic extra virgin olive oil as her primary cooking oil. She loves fresh herbs and citrus, Indian and Asian spices, and casual, yet elegant dishes with fresh, clean flavors. She loves to help her clients and students to truly appreciate good food, and encourage them to expand their horizons and try new things.

 

She is thrilled to be part of the Ballibay team this year and is looking forward to a summer of delicious food.