Laila Ibrahim

After graduating from the Culinary Institute of America, I became active in the restaurant scene in the Hudson Valley, immersing myself in the rich world of seasonal cooking made possible by the region’s lush culinary landscape. I led two prominent kitchens in the area, opportunities that allowed me to delve deep into passion projects in the kitchen, like developing fermentation programs and learning the ins and outs of whole-animal butchery. Eventually, my desire to tell stories through food led me to transition away from restaurants and into food media. After working as a test cook at America’s Test Kitchen, I shifted my focus towards my own writing and recipe development. In my free time, I am constantly working on expanding my food knowledge through cooking and fermentation projects and exploring the spirited, diverse neighborhoods of New York.

Associate’s Culinary Degree from The Culinary Institute of America