Allison is the founder of MicroGreens non profit. MicroGreens teaches kids how to cook healthy on a SNAP budget of $3.50 per meal for a family of four. The non profit is head quartered in NYC and has locations in Washington, D.C. and Brooklyn, NY.
Prior to MicroGreens, Allison was one of the executive chefs within local DC non profit, D.C. Central Kitchen. The non profit focuses on culinary job training programs for formerly incarcerated men and women. Within the non-profit, DCCKacquired school food contracts. The contract grew from one to eight schools during her tenure. During this time Allison realized her long-term vision was to expand access to healthy food to every child in SNAP. MicroGreenslaunched September of 2012.
Chef Allison Sosna began her culinary career in 2005 after she arrived back from her studies in Italy. She volunteered in the kitchen at Chef Geoff’s restaurant close to American University, where she did her undergrad work. She received culinary training at L’Academie de Cuisine in Gaithersburg, Md, and from there, spent four years in some of D.C.’s highest-regarded kitchens.
Allison has been recognized by the White House, United States Department of Agriculture, MSNBC, Refinery 29, among other publications and has given presentations at TEDX for her work with hunger and children.