Palak Patel
Palak Patel is a classically trained and renowned chef, TV personality, TEDx speaker, creator of the first Curry Cube for BOU, and chef at the Institute of Culinary Education. She’s one of the food industry’s newest rising stars, gaining critical acclaim from victories in famed shows like Chopped and Beat Bobby Flay on Food Network. Most recently she was top four on season 14 of Food Network Star. Born and raised in India, Palak grew up living with her extended 15-person family where cooking and eating together were part of her family DNA from a very young age. Palak started her career moonlighting as a personal chef in 2006 and later completed her initial training with the acclaimed Culinary Business Academy of the United States Personal Chef Institute in San Francisco. Palak eventually enrolled and earned her culinary degree from the prestigious International Culinary Center in New York. Palak’s commitment to philanthropy and volunteer efforts includes being a board member of Rescuing Leftover Cuisine (RLC), partnerships with New York City Food Bank, and Indian American Council (IAC).
This Easy Cauliflower Rice Biryani Recipe Is Full of Fiber and Anti-Inflammatory Spices
Chef Palak Patel shares her recipe for anti-inflammatory cauliflower rice biryani, which is loaded with gut-healthy fiber.
This Herby Sweet Potato and Lentil Soup Is Packed With Protein and Fiber (And It Curbs Food Waste)
Chef Palak Patel shares her protein and fiber-filled sweet potato and lentil soup recipe, using leftover spinach and herbs. No waste created!
Challenge Yourself To Eat Meat-Free for a Week With This Easy Guide
Here, chef Palak Patel shares a week's worth of tips for how to eat less meat and more plant-based foods for sustainable, delicious meals.
Eat More Plants With This Fiber-Rich Recipe for 6-Veggie Vegan Sloppy Joes
Chef Palak Patel shares her Indian vegan sloppy joes recipe, made with six different vegetables and anti-inflammatory spices.
How To Utilize Scraps from the Kitchen To Make Your Meals More Delicious
Here, chef Palak Patel shares why cooking with scraps is an excellent—and delicious—way to curtail wasted food in the kitchen.
