Plant-Based Chef . Wellness Mentor
I think it is difficult to really get a sense of someone from a formal bio , so I wanted to share a few words of my own to hopefully give a glimpse of who I am and why I do what I do. I love my work as a chef, but being a mom is the most important, difficult and inspiring job I have and has pulled on my heart-strings in ways I never would have imagined.
By nature, I tend to worry and get anxious at times and after a couple of bouts with a stress-induced illness over the last few years, I decided it was time to get serious about holistically healing my anxiety and improving my well-being. Creating more calm in my life has been life-changing and has had a positive impact on my family life, my relationships and my work. And moving to a plant-based way of life has been part of this healing path for me.
Cooking is my passion and I have love the challenge of figuring out how to create the kind of holistic plant-based foods a food lover like me would want to eat - creative and healthy, but also simple and delicious. There are few things that bring me more fulfillment with cooking than when someone shares with me that my food has had a positive impact on their life.
After focusing the last 11 years of my career on styling and recipe development, it is my experience with my health that showed me my heart is in creating and sharing food that has an impact. I am excited for this new season with my work - helping people make creative and holistic plant-based cooking simple and sharing natural ways for people to embrace wellness and create a calmer life.
Cynthia Groseclose lives (best) in the salt air—whether she’s at her home in South Carolina, working in Manhattan, or on frequent stays on the sunny California coast. Her food styling has been featured in national advertising campaigns, James Beard Award-nominated cookbooks, and regional and national editorial publications. Recent clients include Food & Wine, Cooking Light, Caribou Coffee, Garden & Gun and Le Creuset. In addition to her styling work, Cynthia's recipes have also been featured in the recently released Le Creuset Cookbook: A Collection of Recipes From Our French Table.
Growing up, Cynthia spent many a Chattanooga afternoon in her family’s kitchens. Her grandmother’s creamed corn and fried chicken were just the beginning. After college, Cynthia earned a Diplôme de Cuisine at Le Cordon Bleu in Paris, and worked in Manhattan kitchens before moving to an Atlantic-facing home in Charleston.
Cynthia is certified in plant-based nutrition through The Center for Nutrition Studies at Cornell University. Cynthia loves surfing with her family, and she’s a brand ambassador for the California-based women's surf and lifestyle brand, Carve Designs.
by Sandy Lang, 2017
CAP BEAUTY | The Cult : Cynthia Groseclose
CHARLESTON MAGAZINE | Fresh & Clean
SHAPE MAGAZINE | How To Plate Your Meals Like A Food Stylist
CARVE DESIGNS | Brand Ambassador // www.carvedesigns.com
SKIRT MAGAZINE | Love Food Gazing
POST AND COURIER | Styling Food Without Shoe Polish and Glue
CHARLESTON MAGAZINE | The Art of the Plate
GIRLS PREPARATORY SCHOOL | A Taste of 21st Century Sisterhood
L'OFFICIEL | Food Is Also A Style Job