Carole Levy, is the culinary educator for Plant Powered Metro NY, the Marlene Meyerson JCC Manhattan, and a Food for Life instructor for the Physicians Committee for Responsible Medicine. As artist turned chef, her intention is to appeal to taste, as well as to the eye while promoting health.

I grew up in Chicago learning to cook alongside my grandmother. Every time I step into a kitchen I remember her.  High school took me to the North Carolina School of the Arts where I expanded my love of learning, curiosity and creativity. By the time I reached college I landed my first job in a vegetarian restaurant. There I learned about healthy eating and how to work more efficiently in the kitchen. These skills became the foundation for what I do today.  Upon graduating I continued to work in a variety of top restaurants, eventually earning a coveted job as a pastry chef where I developed a life-long love of baking. This led to an opportunity to open a café in San Francisco whose mission was also to provide a culinary job training program, which I created. During this time I continued to paint and exhibit as an artist.  Several years later I shifted my focus when I accepted a job at a newspaper to work in their sales department. From there, I was approached to join an advertising agency concentrated on marketing films. This became my career.  In 2020 I combined my artistic, educational and culinary backgrounds with my newly discovered love of whole-food plant-based, SOS-free eating and created The Veggie Vanguard.