Food Artist Chef Deena Is New York's Best Kept Culinary Secret

I love art, and food became my palette.  Growing up in a place with bountiful produce, in a time that kale wasn't the hip edible plant people consider it today. I'd use cabbage roses and kale leaves to garnish platters and use the food components itself make the platter look more colorful and attractive. 

These days, I start off by thinking about the purpose of the platter and the theme of or reason for the celebration. I incorporate seasonal produce, and I start with colors or energy  that relate to the event. For example, in the summer I love using red vegetables—the color of the first chakra, the grounding color, and the lowest energy frequency of the visible light spectrum. This energy balances the blue energy of the super-flighty, high-energy summer days and helps increase relaxation and gives the guests a feeling of presence.