| BETH GINSBERG |
 For
over a decade, Beth's been working on the recipes
that are the foundation
of Eaturna's menu. She received her formal
training at the Culinary Institute of America,
where she
graduated top of her class. Since then, she’s
immersed herself in health and nutrition
in the quest to develop great-tasting low-fat
foods,
and has catered parties or consulted on diet
for many celebrities, politicians, sports
and business personalities. Beth's cooking
has been
featured on HGTV, Martha Stewart, 20-20, Access
Hollywood, Extra, The View, and The
Barbara Walters Show. She’s also
personal and corporate chef for Michael Milken,
with whom she created
the Taste For Living cookbook series, as well
as Culinary Creator of the Gourmet Games.
Prior to helping make Eaturna what it is today,
she cooked in the US Senate during the Cancer
March, launched Naked Salads takeout, and was
Executive Chef for Mrs. Gooch’s Natural
Food Markets and developed their original fresh
food concept. She also ran her own restaurant
- 442 - which quickly became a favorite hangout
for Hollywood’s healthiest eaters. |
| AKASHA RICHMOND |
 Akasha
Richmond’s career
has been driven by her passion for integrating
healthy and organic ingredients into the food
we all love to eat. This passion inspires each
of our signature dishes, from appetizers to
desserts – or,
you might even say, from soup to nuts. Akasha
caters dinners, parties and events in Los Angeles
and all around the US. Her client list includes
Billy Bob Thornton and Pierce Brosnan, while
The GRAMMY Awards and Farm Aid are just a few
of the venues which have welcomed her unique
culinary style.
Akasha's also a contributing editor for
Vegetarian Times magazine and the national
spokesperson for Silk Soymilk®. This year,
she wrote and published Hollywood Dish (Avery
2006),
a cookbook
that covers the 100-year history of healthy
eating and lifestyles in Los Angeles.
|
| Ray Ruiz |
 Ray
Ruiz supervises the production of everything
we make in our Culinary Center -- which makes
everything from wraps to salads, Mac & Cheese,
Moroccan Chicken and cheesecake, fresh every
day.
Ray was raised in Orange County in a large
family that enjoyed regular gatherings surrounded
by
delicious food. A high school cooking class
simply confirmed that food was his passion.
Seeking
a career doing what he loves, Ray worked
as Sous Chef at Il Fornaio and as Executive
Chef at Harry’s
Pacific Grill. These opportunities helped
shape his culinary abilities and perfect his
skills.
His craftsmanship continued to blossom while
working for Wolfgang Puck.
Three years later
Ray joined Eaturna. Working here, he's not
only doing what he loves, he
also feels rewarded to be part of a company
that is committed to healthy food and the
promotion of a healthier lifestyle. Ray’s talents
and passion for food are true reflections of
the Eaturna philosophy: Love Food. Love Life.
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