Chef Adjoa Kittoe discovered her passion for the culinary arts at a young age through experimentation. Self-taught, she successfully runs a plant-focused, Modern West African cuisine, private chef service, catering to the tristate area. Wanting to fill in the gaps and advance her techniques, she enrolled at the Institute of Culinary Education (ICE, 2021) and currently assists with special events with ICE, the James Beard House, and various food companies. She is a freelance writer, recipe developer and has assisted various chefs with menu development and food styling. In her free time, Chef Adjoa runs a web development and project management company, catering to the hospitality industry.