Liberation Supper Club is Private Chef Shoshana Perrey’s passion – from working in your estate as a private chef, to designing your restaurant’s next seasonal menu, to catering events — Shoshana’s culinary art cultivates a sense of place by telling the story of where food comes from.
Chef Shoshana curates culinary experiences in remarkable spaces, both indoors and out in the wilds, to foster community-building through liberating feasts and tastings. Her specialty is crafting poetic menus, with original recipes from scratch, specialty beverage programs and menus, and artful presentations to harmonize communities, families, and friends with a sense of place.
Her passion for “food as medicine” and “cooking with color” brings healthy, wild and organic farm produce to the plate. She designs menus for daily or weekly clients for in-home, private chef service. As a caterer, she prepares culinary tastings and special events for families, friends, business meetings, retreat groups, farmers and land stewards. She was a chef at the Light on the Hill Retreat Center, worked as a private chef in several estates and homes, and is available as private chef and naturalist for your next wild foods foraging adventure. Wild and indigenous foods of North America is one of her specialties.
Shoshana’s culinary training originates from working as a private chef, living and farming organic blueberries on her off-grid homestead, and learning from farmers around the world with whom she has studied sustainable, indigenous and regenerative farming methods. Shoshana learned cooking, preservation methods and homesteading by working and living with farmers, for example: the timeless art of pastured cheesemaking in the Basque Pyrenees, handmade tortillas with heirloom corn nixtamal on earthen stoves in Oaxaca, Mexico, and fermented hot chili sauce on Nosy Komba Island, off the northeastern coast of Madagascar. These cultural experiences imparted the meanings and purposes of ancient food traditions and Shoshana’s culinary artistry has been inspired by these contemporary farming and wildcrafting families’ – their flavors a the shared feast.
She holds a Master’s of Science in Development Sociology from Cornell University and a Bachelor of Arts in Food Policies, Institutions & Culture from Mills College. Shoshana’s background in community organizing, food sovereignty, agroecology, and sociology have served well for her culinary training, where she’s learned the meanings and purposes of traditional culinary knowledge while working alongside contemporary farming families. In her culinary experiences around the world, you may follow her on Facebook or Instagram at Liberation Supper Club.