Terrance Murphy is a classically trained chef from the Art Institute Culinary School. He has worked in and managed kitchens from Café Green (a vegan restaurant) to Celebrity Chef Isabella's Graffiato. He then became Executive Chef at the Virginia Theological Seminary. In 2014, he stepped into his calling as a social entrepreneur by crafting and delivering raw cold-pressed juices using locally sourced produce. He then began celebrating his cuisine emphasis on local seasonal ingredients by hosting collaborative cooking demos with local agricultural organizations, such as Accokeek Foundation, Taste of Southern Maryland, and Centro Ashe Apothecary. Chef Terrance's philosophy on food is rooted in nutrient density, clean sourcing, refined flavors, soul, and language. Language is how we all communicate with one another and nothing transcends and conquers barriers better than the language of cuisine.
Alanna Taylor brings over 24 years of work experience in program management, proposal writing, and event planning and promotion. She began her career as a project manager for real estate developers in affordable housing after working for several years as a community organizer. In 2010, she left her career in real estate that was constantly impacted by the volatility of the financial markets. Using her skills developed in real estate project and construction management, Ms. Taylor has assisted social entrepreneurs, non-profit organizations, and faith-based institutions in writing grant proposals, organizing events and workshops, creating administrative systems and protocols, and managing daily operations. Through her lived experience with clinical depression and anxiety, she is passionate about developing initiatives that empower others to create holistic healthy lifestyles and community spaces.