Title:Contributing WriterEducation:University of North Carolina at Chapel Hill (MBA), Institute of Culinary Education (Diploma in Culinary Arts), SUNY Old Westbury (BA in Psychology)Location:New York, NYExpertise:African cuisine, plant-based cuisine, food anthropology, cultural history, sustainability
Title:Contributing Writer
Education:University of North Carolina at Chapel Hill (MBA), Institute of Culinary Education (Diploma in Culinary Arts), SUNY Old Westbury (BA in Psychology)
Location:New York, NY
Expertise:African cuisine, plant-based cuisine, food anthropology, cultural history, sustainability
Adjoa Kittoe is a New York-based writer and strategist specializing in African cuisine, sustainability and food anthropology. Her work delves into the cultural and historical aspects of food, with a focus on sustainability and the ecological benefits of food systems.
Adjoa’s writing has been featured on platforms like the Today show and the James Beard Foundation, where she explores the connections between food, culture and social impact. With an M.B.A. and culinary arts diploma, she combines business strategy with a deep understanding of food history to help shape narratives that resonate with modern food movements.
Her work extends beyond writing, as she advises on brand strategy and communications, helping food-related businesses align with sustainable practices and cultural relevance. Adjoa’s ongoing research in sustainability and food systems supports her mission to connect the food world with broader environmental and social causes.
MBA in Strategy & Consulting, University of North Carolina at Chapel Hill, Kenan-Flagler Business School (Forte Fellowship, Ackerman of Excellence in Sustainability Associate)Diploma in Culinary Arts, Institute of Culinary EducationBA in Psychology, SUNY Old Westbury
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