jocelyn ramirez is a plant-based chef, cookbook author, yoga instructor, entrepreneur and advocate for healthy food access in her community. she is the founder of todo verde, one of LA’s acclaimed plant-based mexican food businesses.
as jocelyn navigated through many of her family’s health issues, she was astounded by the lack of access to healthy good food in low income communities of color across los angeles. she founded todo verde in 2015 with a mission to create delicious and healthy plant-based food inspired by her mexican-ecuadorian roots, and left her career in higher education to pursue a new path in foodways related to culture and tradition. she offers knowledge on healthy living with the community through workshops, dialogues, and food demonstrations.
in 2020, she published her first cookbook, la vida verde: plant-based mexican cooking with authentic flavor, which was an instant Amazon best-seller. in 2021, jocelyn opened todo verde as the official concessionaire for the los angeles philharmonic’s Ford venue, creating the first plant-forward major concert venue in the city. 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.
jocelyn’s background includes degrees in fine art, design and business and has also trained at the matthew kenney culinary institute. her work has been featured in several press outlets including ny times, la times, food & wine, vice, smithsonian, bon appetit, and more. she is currently a recipe contributor for nyt cooking, and sits on the culinary advisory board for food forward and the leadership board for the los angeles food policy council.