Episode 22: Sophia Hoffmann: Intersectionality, Advocacy & Politics in the Kitchen
Sophia Hoffman © ANSIE
Sophia Hoffmann has built her career with a consciousness of care. A strong advocate for fairness, she uses her cooking to embody ethics and equality. Known as a pioneering female leader in Germany’s culinary world, she has become recognized for her zero-waste, plant-based kitchen.
She is the chef-owner of HAPPA Restaurant in Berlin. A passionate advocate for gender equality, diversity, and social justice, Sophia pairs her commitment to sustainability and conscious consumption with a love of indulgent, creative food.
The author of four cookbooks (published in German), Sophia has earned international recognition, speaking at conferences such as Food on the Edge (Ireland) and Couraveg (Portugal). In 2018, she was invited to cook the first all-vegan, all-female dinner at New York’s renowned James Beard Foundation.
She spoke to us about her approach to leading a diverse and inclusive team, and how she has created a space where people — not just dishes — can flourish. With her mix of creativity, clarity, and courage, Sophia Hoffmann is one of the most exciting forces shaping German food culture today.
Follow her on Instagram and explore her book Zero Waste Kitchen, which offers practical tips and entertaining insights on food, purchasing, recycling, sustainability, and storage.
You can find her recipe for Pulled Mushrooms with Crunchy Potatoes and Chili Yoghurt here.
To learn more about Sophia, please check out these links:
Sophia Hoffman: Cook, Author, Restaurateur, Speaker