Sabrina Pashtan
Sabrina Pashtan

I am a chef by training and a sustainability professional at Boston University by day. I received my training at La Escuela de Cocina Luis Irizar in San Sebastian, Spain, where I learned to whip up a pavlova, paella and pate a choux, among other things. My orientation steers toward the Mediterranean (especially Greece) and the farmers market. How these combine really depends on the day, but I'm grounded by wholesome foods that are delicious, pure and unfettered and also affordable. I have a deep respect for cultural tradition and try to honor that every time I cook.