Cindy Fuller Quinonez
Good Food Activist, Executive Chef, and Culinary Educator in San Diego, CA
The sugar and spice of my culinary career: sharing the best of local, in-season farm and ocean harvests, with those most in need of nourishment. Whether working as an educator, chef, healthcare Food Services Manager or local food systems advocate, I've always made the connection between local bounty and community health, ideally all chefs critical agents in this.
My good food activism includes regularly volunteering for I Love to Glean and other charitable food organizations in San Diego, with an emphasis on those serving the South Bay: Barrio Logan and National City to the Baja Mexico border. I've been especially active connecting our local, sustainable, wild-caught seafood, to those most missing its vital nutrition, supporting San Diego commercial fishermen's Fish to Families program and Seafood Saturday initiatives.
Weekday mornings you can often find me in North Park's MAKE Projects kitchen, teaching culinary interns (mostly refugee women making a new life in San Diego). I also operate Fit Catering, providing private chef and catering services for clients with special dietary needs.
To connect with me, click on the button above.
My demonstrated passion for boosting the local commercial fishing industry with increased local seafood consumption has been highlighted in the following:
From Dock to Plate - https://medium.com/@HCWH/sandiegoseafood-26f76758964a
Turning the Tide for Local Seafood - https://medium.com/asparagus-magazine/san-diego-area-chef-works-to-turn-the-tide-for-local-seafood-69b4ecf0d0b9