Jess Rice

June 01, 2016
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Jess Rice is a dedicated advocate of the plant-based lifestyle and has created gourmet, raw cuisine across the United States. Before diving into the restaurant world, Rice worked in entertainment PR and marketing. She was drawn to experiment with living foods in response to the toll late nights spent networking and long days sitting at a desk eventually took on her health.

She experienced life-changing results once she eliminated animal-based foods and took a health-focused approach to preparing fresh vegan cuisine. Gradually, she began helping others do the same and decided to pursue formal training as a chef and coach.

Leaving her sedentary office job, Rice focused on her business, My Poor Tired Liver, full-time, supplying local eateries (The Wild Cow, Juice Bar, 8th & Roast) with healthy raw foods and began teaching raw foods classes independently and with Metro Nashville’s Community Education Commission. Between 2013 and 2014, Rice completed culinary training at celebrated chef Matthew Kenney’s Culinary Academy in Santa Monica, California, and obtained detox coaching certifications and raw food chef certifications with Naturopath Dr. Amy Rachelle in Indonesia.

In 2015, Rice opened Avo and made waves in the vibrant dining scene in Nashville; Avo is the first vegan restaurant to win “Best New Restaurant” in the annual and highly-anticipated Nashville Scene’s Reader’s Poll. She is currently working to open her second 100% plant-based raw restaurant after selling Avo. In the past, Rice has done private chef work for Kelly Clarkson and most recently sold out a 5 course raw vegan pop-up dinner at Williams-Sonoma. Jess Rice brings a fresh perspective to Peach Jam at The Nashville Farmers Market

Now, we are thrilled to have Jess as a part of our Edible Kitchen program demonstrating her recipe for a Peach, Bourbon, & Blackstrap Molasses Tart that will leave you coming back for more.

You can find Jess at My Poor Tired Liver

Article from Edible Nashville at http://ediblenashville.ediblecommunities.com/food-thought/jess-rice
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