about jocelyn
jocelyn ramirez is a plant-based chef, published cookbook author, new york times recipe contributor, yogi, entrepreneur and advocate for healthy food access in her community. she founded todo verde, one of LA’s acclaimed plant-based mexican food businesses, with a mission to create delicious and healthy plant-based food inspired by her roots, and left her career in higher education to pursue a new path in cultural foodways.
in 2020, she published her first cookbook, la vida verde: plant-based mexican cooking with authentic flavor, which was an instant best-seller. her newly launched product line of culturally relevant seasoning in carnitas, al pastor, and tinga are the first extension of the brand to be sold at retail. she also offers knowledge on healthy living with the community through workshops, dialogues, and food demonstrations.
jocelyn’s background includes degrees in fine art, design and business and has also trained at the matthew kenney culinary institute and yogi hari’s ashram. her work has been featured in several press outlets including new york times, los angeles times, food & wine, vice, smithsonian, bon appetit, and more. she currently sits on the culinary advisory board for food forward and the leadership board for the los angeles food policy council.
follow jocelyn on instagram. check out jocelyn's casting profile. 
jocelyn lives and works in los angeles, ca and is available to travel for speaking engagements and brand partnerships.
contact jocelyn for more info.
