A Chef’s Perspective
Food is shaped not only by what appears on the plate, but by ingredients, sourcing, and how we understand the food we eat.
Through writing and educational content, Chef Abyssinia explores topics such as nutrition literacy, ingredient transparency, and modern food culture.
Recent Writing
How to Read a Nutrition Label
Understanding serving sizes, ingredients, and what nutrition labels actually tell us about food.
Serving Size vs Portion Size
Why the numbers on nutrition labels can be misleading without context.
Understanding Ingredient Transparency
A closer look at how food companies present ingredients and what consumers should know.
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Calories vs Nutritional Value
Why calories alone rarely tell the full story of a food.
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Chef Abyssinia writes about nutrition literacy, ingredient transparency, and seasonal cooking alongside her private dining work in NYC and New Jersey.