What I Can Do For You

 

Communications & Consulting

I consult and partner with esteemed professionals to offer a range of communications and sustainability strategies, as well as other services for mission-driven food businesses.  

EducatioN & Empowerment

In 2013, I co-founded the Cooking Project with Chef Daniel Patterson in order to empower young people to feed themselves better by offering free cooking classes.

Sasha’s SEAFOOD STAND

Growing up in a wholesale seafood family, I’ve been lucky to have super fresh and delicious fish. When we moved to the Rivertowns, I wanted to bring some of that access to our new community.

SUstainable Health COaching

Finding your path to a healthy and fulfilling lifestyle can be hard; as a Certified Health Coach, I work with clients to identify the challenges and work to make things easier.

Food obsessed for decades.

 

Career Timeline Highlights

  • Today: Promoting Sustainable Food through public relations and fishmongressing

  • 2020: Started Sasha’s Seafood, selling fresh, sustainable seafood in NY

  • 2019: Joined the Zero FoodPrint team

  • 2018: Moved back to NY, welcomed my second child

  • 2017: Completed training as a Certified Health Coach

  • 2016: Launched Sasha Skon Inc., joined Les Dames d'Escoffier, became a mom

  • 2015: Partnered with Eleanor Bertino Public Relations

  • 2014: Joined team Torme Lauricella Public Relations

  • 2013: Co-Founded The Cooking Project with Chef Daniel Patterson

  • 2010: Helped to launch CUESA's Foodwise Kids Program

  • 2010: Acted as Program Director and Account Supervisor at AF&Co

  • 2008: Co-created Eat Drink SF

  • 2007: Wrote for 7x7 magazine and running food at Delfina Restaurant

  • 2005: Worked for Food Network's Cat Cora

  • 2004: Coordinated events for Esquire magazine

It all started when...

My love for food began growing up as granddaughter to two phenomenal cooks (an Israeli and a French) in a fishmonger's home in NYC.  Years later, after coordinating events for magazines (Esquire, House & Garden, Conde Nast Traveler), I moved to California’s Bay Area to work for Food Network's Iron Chef Cat Cora.  With Cat I got to dive into the entrepreneurial food spirit through cooking demos, restaurant concepts, cookbook creation, television, travel and non-profits.

Events, PR, Marketing & Food Community

In 2008, I joined the launch team for San Francisco’s premier food festival, SF Chefs, now Eat Drink SF. As program director of the festival, I oversaw marketing, public relations, partnerships and sponsorships on behalf of Andrew Freeman & Co.  During that time, I also managed public relations and marketing for restaurant accounts on behalf of the company.

Collaborating with the outstanding chefs, restaurateurs, farmers, writers and inspiring personalities that support the Bay Area food community, I built a strong devotion to the missions of ingredient integrity, environmental responsibility and community camaraderie that characterize the region. I spent five years working with Andrew Freeman & Co., and another two doing related events with the chef networking group, Culintro. Concurrently, I voraciously sought opportunities to gain experience with cornerstone San Francisco teams like Delfina's Restaurant Group and CUESA (Center for Urban Education about Sustainable Agriculture, the nonprofit behind SF's iconic Ferry Building Farmers Market), as well as write for publications like 7×7 magazine and Culinary Trends. All of this made one thing clear: that I wanted to make better food accessible to everyone. In order to do that, I decided to pursue a career in nutrition education and promoting sustainable food.

Promoting Sustainability & Health through Food

I asked myself, How can I help push the food movement forward using my skill set? "PR for responsible food" became one of my core motivators: I help support companies that are paying fairly, using safe methods, being mindful of the environment and considering people's health. The other initiative that came out of that was the Cooking Project. In 2013, I co-founded the 501(c)(3)non-profit, with Chef Daniel Patterson. We offer free chef-­taught cooking classes to at risk youth in order to empower real food options that are culturally relevant and affordable. By creating delicious meals together, we aim to ignite confidence and an interest in food and personal health that sets young people up with the skills needed to take better care of themselves.

COmmitting to our community

We recently planted roots in New York’s Rivertowns in the lower Hudson Valley. I noticed a gap in the local seafood offerings, and as devoted regulars to the TaSH farmers market in town, I applied to bring some of my family’s fresh seafood to the market experience. In October of 2020, I started Sasha’s Seafood Stand and so far its popularity has brought joy and connection.

When I’m not slinging fish, I am still the Executive Director for The Cooking Project, as well as principal at Sasha Skon Inc., where I consult for sustainable food businesses.  In 2016, I was honored to be inducted into Les Dames d'Escoffier, an international philanthropic organization of women leaders in food. In January 2017, I earned my Health Coach certification from the Institute of Integrative Nutrition. My husband, daughter, son and I live in Tarrytown, NY where we cook, play and run around in parks whenever we can.