Rooted Food, Inc. provides consultation to food-focused organizations and businesses, universities, and healthcare on many different aspects of the food system. Founder Kristen Rasmussen de Vasquez is a Registered Dietitian Nutritionist who has consulted for organizations including The Culinary Institute of America, Cal Dining, and Bon Appétit Management Company in addition to having extensive experience in nutrition education. With plant-forward ideals that are rooted in place, time, and deliciousness, let Rooted Food bring your project to the next level. If interested, contact firstname.lastname@example.org.
“Flipped plate” menu concept creation and design, sustainable sourcing, recipe development, and operational support for brown’s cafe, an extremely popular local and plant-forward Cal Dining café on the UC Berkeley campus.
Assistance with menu concept ideation, execution, and nutrition analysis/labeling in addition to renovation and management of nutrition education program in innovative cafés with Bon Appétit Management Company.
Program coordination, development, and execution for Healthy Kitchens, Healthy Lives, a conference hosted jointly by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health that bridges nutrition science, healthcare, and the culinary arts.
Complete responsibility from menu design/operations to head chef for the execution of Hygge pop-ups, a concept focused on "West Coast Nordic" cuisine including porridge and smørrebrød inspired by New Nordic ideals with west coast accents.
"Kristen has a unique blend of skills that are extremely valuable to any foodservice operation - nutrition and food sustainability expertise, culinary talent, and knowledge of operations. If you are looking for an innovative expert in the field to help your organization with plant-based, delicious food, look no further." - Shawn LaPean then; Executive Director, Cal Dining, now managing partner at Build
EDUCATION & SPEAKING
Kristen has been a teaching faculty member at UC Berkeley for over 5 years, was previously adjunct faculty member at the
Culinary Institute of America, and has a wide array of experience teaching, developing curriculum, and presenting for a
diverse group of audiences. Past presented topics include, but are not limited to, environmental nutrition, sustainability,
evolution of the human diet, fermentation, food behavior and culture, food science (general or specific topics),
foraging/wild foods, general nutrition, history of nutrition, the New Nordic Diet, and root-to-stem cooking. She also has
experience leading cooking demos and hands-on cooking classes to help demonstrate concepts and techniques.
- - Restaurant & foodservice concept and/or food experience ideation
- Menu design
- Recipe development and adaptation
- Sustainable sourcing
- Nutrition guidance, analysis, and menu labeling
- Food styling and photography
- Culinary and environmental nutrition education programs (staff and/or customers) and teaching kitchen
- Food safety (Kristen is a certified ServSafe® Instructor/Proctor)
Kristen is a Co-Investigator for Berkeley Open Source Food (BOSF), an organization that believes wild and feral foods can
improve nutrition, expand diets, excited palates, save water, reduce waste, increase food security, and increase farm
biodiversity and revenue. BOSF works to increase consumption of wild and feral foods and improve their distribution
through research, outreach, and education. Kristen is past Visiting Researcher with the Nordic Food Lab, a non-profit
research organization based in Copenhagen that investigates food diversity and deliciousness and has also helped lead
studies on behavioral economics in elementary school cafeterias.
All food photography shot by Kristen unless otherwise specified.