Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. Our delicious, innovative cuisine emphasizes organic, local, and seasonal ingredients. We offer organic vegan cooking classes, in-home healthy eating consultations, private cooking parties, corporate trainings and demos, team-building cooking classes and more.
Jenny and Heather are available for cooking demonstrations at schools, corporations, festivals and parties.
Other services include vegan recipe or menu development, video content and television representation for vegan food companies as well as vegan non-profit organizations.
Jenny and Heather are the Chef Ambassadors for GO Veggie! Foods. As the Chef Ambassadors, Spork Foods creates original recipes and unique, high quality cooking videos to demonstrate how to use the GO Veggie! vegan product line. They also travel the country to trade shows and festivals, produce cooking demonstrations on television, organize and throw product launch parties, and host demonstrations and lunches at corporate events to engage consumers. Jenny and Heather give customers a chance to be inspired about GO Veggie! products and how to creatively use the products in their everyday lives.
Jenny believes that vegan cuisine is maturing, and she wants to teach it to walk in high-heels.
She creates delicious, happy-to-be-alive dishes that are only possible with organic, high-quality ingredients. She loves the challenge of taking classic non-vegan recipes and turning them into their sexier vegan counterparts. Jenny is especially interested in healing people through her cooking. She wants people to feel invigorated when they walk away from the table.
She trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, and attended UC Santa Cruz, where she earned a BA in Environmental Studies.
Heather embraced veganism while living in San Francisco thirteen years ago, and she hasn't looked back.
She has a decade of experience in the environmental non-profit world and now applies those business skills to operating Spork Foods, day and night.
She adores studying about food history and the medicinal benefits of food, hiking all over LA, and in her (seldom) free time, likes to tend to her small but flourishing balcony garden.
