Jocelyn Ramirez is a plant-based chef, cookbook author, yoga instructor, entrepreneur and advocate for healthy food access in her community. She is the founder of Todo Verde, one of LA’s acclaimed plant-based Mexican food businesses. 

Jocelyn’s background includes degrees in fine art, design and business and has also trained at the Matthew Kenney Culinary Institute. Her work has been featured in several press outlets including NY Times, LA Times, Food & Wine, Vice, Smithsonian, Bon Appetit, and more. She is currently a recipe contributor for NYT Cooking, and sits on the culinary advisory board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council.