Alison Lee is an artist and creative plant-based food enthusiast currently pursuing her Master’s in Food Studies at New York University. With six years of experience in elementary art and museum education and a Bachelor’s in Studio Art, her goal is to apply her passions for food styling, recipe development, and nutrition in an illustrated, interactive, and accessible plant-based children’s cookbook that combines her love of visual art, food, and teaching.

 

Recently, Alison assisted with food styling segments on the TODAY Show. She works in the Department of Nutrition and Food Studies at NYU, where she also builds and styles cheese and charcuterie boards for the department's monthly lecture series, Feast and Famine. Alison is currently contributing to “The Online Bodega Project,” an initiative of the Department of Nutrition and Food Studies at NYU that seeks to improve food access in the Bronx. She has both knife skills and restaurant experience. Before moving to New York City, she had the pleasure of teaching virtual plant-based cooking workshops to senior citizens at a local retirement community. 

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In her free time, she loves creating new recipes that use up the odds and ends in her pantry, attempting to style said recipes for her Instagram, doing pilates in her miniature kitchen, and hiking up mountains with rewarding views. And, she’ll never grow tired of exploring the city to find New York’s “best” bagel.