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Join me on my journey as I continue to explore what this beautiful planet has to offer. I am excited to meet you and join you on your own plant-based lifestyle journey.

About Spirit & Abundance

“Hi, I’m Ali, a plant-based chef, and devout food lover based in Rochester, NY.

I created this company to help you reconnect with yourself and others through delicious plant-based food. My philosophy around cooking is focused on whole, living plant foods tied closely to the seasonal shifts in Western NY.

I grew up in Western New York in the finger lakes region, surrounded by the beauty and bounty of nature. After graduating from culinary school and getting my bachelor’s degree, I was more disconnected than ever. After years of struggling with weight, self-image, and food I found myself hungry not only for satiating and healthy food but to reconnect with where my food came from. I went vegan in the summer of 2017 to align my life with my values and hopefully find some answers.

This began an adventure into rediscovering how to cook and cultivate flavor without using animal products. My journey has brought closer to farmers and producers, learning techniques including fermentation to create flavors I couldn’t even begin to imagine. The physical wellbeing I continue to enjoy after my transition is just a bonus. Sharing what I learned through plant based cheeses, ferments and cooking classes has brought me so much joy.

Ali is the founder of Spirit & Abundance, a small business based in Rochester NY. Ali is dedicated to sharing how to cook living, plant based food along with cultured and fermented creations

Outside of selling plant-based cheeses, Ali also offers consulting services for businesses looking to learn more about plant-based recipe development.

She is a graduate of The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation. Her studies continue to influence her style of eating, teaching, and cooking.