

Graduates of our MA in Food Studies are creating impact in a range of areas including policy and advocacy, business and social entrepreneurship, and media and cultural analysis.
From food media and entrepreneurship to food policy and research, NYU Steinhardt’s Food Studies master’s program provides students with the opportunity to learn about different aspects of the food industry. Drawing from numerous areas of study, graduates are empowered to carve their own professional path.
To better understand the diverse careers that our Food Studies grads are pursuing, we asked four alumni about their experience as students and since graduating: How do they spend their work days? What current projects or future goals are they working towards? In other words, What’s on their plate?
Yasmin is a cookbook author, recipe developer, and regular contributor to New York Times Cooking. Her work has also been featured on the Today Show and Food52, among other notable media outlets. She’s currently working on her third cookbook, but is always thinking about different ways to share her love of food and community.
Check out her recipes and cookbooks, Boards and Spreads and Keeping it Simple!
The NYU Entrepreneurial Institute highlighted Rooted Fare, a startup co-founded by Food Studies alum Ashley Xie that partners and profit-shares with immigrant chefs to make Asian sauces for homemade dishes.
Meet Tot (MA '19), the Environmental Manager of a Bo.lan – a sustainability-focused, Michelin-starred restaurant in Bangkok with an edible garden that reminds him of time spent on the NYU Urban Farm Lab as a graduate student.
Read NYU Alumni Magazine's profile of Allie Wist (MA '17), who is exploring the connections food has to other systems through her personal art.