From International Law to Plant-Based Cuisine: A Journey in Justice, Culture, and Tradition

If you had told me, sitting in my international law classes, dissecting case studies on human rights violations, that one day I’d be a vegan chef in Los Angeles, I would have found it hard to believe. But, as I reflect on my path—from studying human rights and international law, minoring in Arabic, and being raised in a Jewish household—the leap from the courtroom to the kitchen isn’t so surprising after all. In both cases, I’m driven by the pursuit of justice and sustainability.

Human Rights, Food, and Jewish Ethics: The Intersection of Justice

Judaism’s rich ethical tradition, particularly the concept of tikkun olam—repairing the world—has been a guiding force in my life. My studies in human rights deepened my understanding of injustice, and I began to realize that the issues I was learning about on a global scale—food insecurity, environmental degradation, exploitation of workers—are deeply connected to our everyday choices, including what we eat.

Factory farming, which depletes natural resources and contributes to environmental destruction, was something I couldn’t ignore as I learned more about it. In the Jewish tradition, there is also tza'ar ba'alei chayim, the principle of avoiding cruelty to animals. These ideas resonated with my belief that our choices—whether legal, political, or dietary—should contribute to a more just, compassionate world. And for me, veganism was a natural extension of these values.

The Role of Food in Jewish Culture and Tradition

Growing up Jewish, food was always central to family life, holidays, and celebrations. Whether it was the breaking of bread on Shabbat or sharing a meal during Passover, food has long symbolized more than just sustenance; it’s about community, tradition, and memory.

Jewish holidays, especially Passover, offer meaningful opportunities to reflect on themes of liberation and justice. During Passover, we commemorate the exodus from Egypt—freedom from oppression—and food plays a central role. The Seder plate, with its symbolic foods, teaches that what we eat can hold great significance beyond flavor. My shift toward a plant-based diet feels like an evolution of that practice, creating meals that honor both tradition and modern ethical concerns, such as environmental sustainability and animal welfare.

Middle Eastern Cuisine and My Minor in Arabic

While studying Arabic, I was introduced to a rich tapestry of Middle Eastern food traditions—many of which are plant-based. Dishes like hummus, falafel, and lentil soup are deeply rooted in the region’s culinary history and have been passed down through generations. They also represent cultures that have historically known scarcity and have learned to create abundance from humble ingredients. As a chef, I find joy in using these plant-based, culturally significant foods in my cooking.

When I prepare Middle Eastern-inspired dishes for my clients—whether it’s a high-protein falafel bowl or a gluten-free version of tabbouleh—I’m blending the cultural appreciation I developed in college with my passion for justice and holistic health. Through my vegan meal delivery service, I offer not just meals but a way to connect with global traditions that value sustainability and resourcefulness​.

Holistic Health: A Jewish and Personal Ethos

In Jewish practice, the idea of shmirat ha’guf—caring for the body—aligns closely with how I approach both yoga and cooking. As someone who’s taught yoga since 2019, I’ve learned that taking care of our physical and spiritual well-being is interconnected. Food is an essential part of this. The plant-based meals I prepare are not just about meeting dietary needs—they’re about nourishing the whole person, body, mind, and soul.

In Los Angeles, where wellness trends abound, my approach stands out because it’s rooted in both ancient traditions and modern science. I blend flavors inspired by my Jewish heritage and Middle Eastern influences with the nutritional balance I’ve learned through yoga. This holistic approach is what drives my work as a personal chef, creating meals that are good for the body, the environment, and aligned with ethical values.

Why It Matters: Bringing Tradition to a Modern, Plant-Based Lifestyle

Los Angeles is a city that embraces diversity—whether in culture, cuisine, or wellness practices. As a vegan chef, I see the opportunity to introduce clients to dishes that are not only flavorful and nutritious but also deeply connected to ethical, cultural, and environmental concerns. When someone orders through my vegan meal delivery service or hires me for a private dinner party, they’re not just getting a meal—they’re participating in a broader conversation about how food choices can impact the world for the better.

So, whether I’m preparing a Middle Eastern-inspired dish like mujaddara or offering gluten-free, plant-based alternatives for clients, I am constantly guided by the values of justice, tradition, and sustainability. And that, to me, is what ties my background in human rights and my Jewish identity to my work as a vegan chef.