Alix Wall began cooking dinner for her family when she was 13. She was featured in her hometown paper as “Chef of the Week” when she was 15, and then again for founding the “Bon Appetit Club” at her high school.
She toyed with the idea of going to culinary school, but instead, went to college, and then obtained a master’s degree in journalism. She spent 15 years working for Jewish publications, writing the occasional article about food or wine. The death of her mother from cancer some years ago caused Alix to re-evaluate her career. She began to think more about the healing properties of food, and food being not only good for the body but the soul. In 2007, Alix became a certified Natural Foods Chef from Bauman College in Berkeley.
Alix has traveled to numerous foreign countries, and has especially enjoyed getting to know a culture through its food. She specializes in healthy, vegetable-heavy dishes from around the world using organic, seasonal and local produce. She has been a member of Eatwell Farm's CSA for many years. In 2008 and in 2009, Alix chaired the food committee of the Hazon Food Conference, a gathering which explores the intersection of Judaism and sustainable food systems. The conference brought 560 and then 650 people to Asilomar.
Alix is a contributing editor to j. weekly, the Bay Area’s Jewish newspaper, where she covers the local Jewish food scene in a monthly column, and tests cookbooks for the Forward’s web site, Eat, Drink & Think. She is also a contributor to Berkeleyside’s NOSH, The San Francisco Chronicle and Bay Area Bites, to name a few.