Amanda Cohen graduated from the Natural Gourmet Cookery School Chef’s Training Program in 1998, and went on to do everything from interning in the pastry kitchen of Bobby Flay’s Mesa Grill to working as a baker in the production kitchen of Blanche’s Organic Cafe. After working at DinerBar, an East Harlem diner, for three years, she became the inaugural cook at TeaNY, Moby’s Lower East Side vegan teahouse, then became the Executive Sous Chef at raw food restaurant, Pure Food and Wine. She was the Executive Chef at Heirloom, the Lower East Side vegetarian restaurant before opening her award-winning, nine-table vegetarian restaurant, Dirt Candy, in the East Village in 2008. The first vegetarian restaurant in seventeen years to receive two stars from The New York Times, it has been recognized by the Michelin Guide three years in a row, and won awards from Gourmet, the Village Voice, and many others. She was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook Dirt Candy: A Cookbook, now in its third printing, is the first graphic novel cookbook to be published in North America (New York, NY).