Title:Contributing WriterEducation:A.S. and A.A.S. in Culinary Arts, Johnson County Community CollegeLocation:Alachua, FloridaExpertise:Plant-based cuisine, seasonal ingredients, restaurant managementMimi Williams is a vegan chef known for her work as executive chef at Counterpart Vegan and Bardonna in Los Angeles. She is currently a regional manager for Uppercrust Food Service. Mimi’s food philosophy is centered on dishes made from scratch using fresh seasonal produce and nutritious plant-based proteins. She has been cooking since the age of 6, and learning to bake with her mother fostered a lifelong appreciation for nurturing others through food. Mimi turned to vegan cuisine when her pregnancy made it difficult for her to eat meat, and she’s never looked back. She is an avid traveler, and her heart lives in Mexico.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:A.S. and A.A.S. in Culinary Arts, Johnson County Community CollegeLocation:Alachua, FloridaExpertise:Plant-based cuisine, seasonal ingredients, restaurant management
Title:Contributing Writer
Education:A.S. and A.A.S. in Culinary Arts, Johnson County Community College
Location:Alachua, Florida
Expertise:Plant-based cuisine, seasonal ingredients, restaurant management
Mimi Williams is a vegan chef known for her work as executive chef at Counterpart Vegan and Bardonna in Los Angeles. She is currently a regional manager for Uppercrust Food Service. Mimi’s food philosophy is centered on dishes made from scratch using fresh seasonal produce and nutritious plant-based proteins. She has been cooking since the age of 6, and learning to bake with her mother fostered a lifelong appreciation for nurturing others through food. Mimi turned to vegan cuisine when her pregnancy made it difficult for her to eat meat, and she’s never looked back. She is an avid traveler, and her heart lives in Mexico.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
