Did you know that one quarter of all the food we buy gets thrown away, leading to 135 million tons of greenhouse gas emissions and $166 billion dollars squandered from our wallets? Join Chef Raquel from Pinch of Salt to learn how to buy, store, and prepare food in a way that improves flavor and health while saving money and reducing our environmental footprint.

Raquel Rivera graduated with highest honors from The Institute of Culinary Education (ICE) after completing her externship at the renowned Le Bernardin in 2008 and founded A Pinch of Salt to teach everyone the art of healthy, clean cooking. Chef Raquel is an active member of the Bridgeport Farmers Market Collaborative and sits on the Board of Cook & Grow and the CitySeed Incubates Advisory Committee. In 2023, Chef Raquel was awarded the Hispanic Champions for Justice Award and in 2019, she was awarded Women Business of the Year by the Southern CT Black Chambers of Commerce.