Ramona White began working in the food industry in 1978 in Bath, Maine. Since that time she has worked in kitchens from New York to New Orleans, Colorado and Oregon. She graduated from the State University of New York in New Paltz—in the beautiful Hudson Valley— with a Bachelor’s Degree in Anthropology. Ramona later earned her Associates Degree in Culinary Arts from Johnson and Wales University.
Ramona has worked in Portland restaurants since 1996, as well as opening her own restaurant, Nourishment, in 2002. She then taught at Cordon Bleu for 3 years, followed by Oregon Culinary Institute for another 9+ years.
Being active in the local food community is very important to Ramona. She has been an active member of the Chef’s Collaborative for 13 years, and a vendor at local farmers markets for the past 14 years. She is currently at Hollywood Farmers Market where chairs the Site Committee and sits on the Board of Directors.