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Jocelyn Ramirez is a multifaceted professional with extensive experience in the culinary, educational, and fashion industries. As the Chef and Founder of Todo Verde since 2015, Jocelyn has developed a plant-forward food business that emphasizes true-to-culture flavors and non-GMO seasonings. Jocelyn also serves as a Chef and Founder at the Los Angeles Food Policy Council and is a Communications and Engagement Strategist at The New York Times, contributing plant-based recipes to NYT Cooking. In addition to authoring the cookbook "La Vida Verde," Jocelyn is a consultant for Food Access LA and co-founded Across Our Kitchen Tables, focused on creating inclusive spaces for women of color in the culinary field. Academic contributions include a role as a professor at Woodbury University, where Jocelyn has taught social justice and leadership courses. Previous experience includes fashion design and directing a fashion design department, complemented by an MBA in Marketing and Entrepreneurship and a BFA in Fashion Design and Graphic Design from Woodbury University.