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About: Berthsy Ayide

Communicating through food is a way of life for Berthsy Ayide, the polyglot chef and owner of
The Kitchen Sink. Raised in a half-Nigerian/half-Northern Italian household in the heavily
Dominican Inwood section of Manhattan, she grew up cooking everything from Jolloff rice and Parmesan risotto for her family to aroz con pollo and empenadas for her friends. After
graduating in 2001 from Georgetown University with a B.S. in Japanese and a year spent
abroad in Tokyo, she added a variety of East Asian dishes to her growing repertoire.
In 2003 Berthsy graduated from the Institute of Culinary Education in Manhattan,
marrying her prodigious natural talent and know-how to classic French technique.
The result is a chef who both intuitively and intellectually understands the importance
of food through a multitude of cultural lenses and perspectives.

After a stint spent cooking for the rich and beautiful as the sole in-house catering chef at
Manhattan's Splashlight Studios, Berthsy accepted the opportunity to work as a corporate
dining chef in Rockefeller Center. Always in pursuit of a deeper knowledge and understanding
of the ways in which food impacts our lives, she simultaneously began a master's degree in
Food Studies at NYU's prestigious Department of Nutrition, Food Studies, and Public Health.

While working in Rockefeller Center, Berthsy repeatedly overheard her discerning clients
complain that they could not get quality, locally bought, made-to-order food for their families delivered to their homes on a regular basis. After building a solid client list of Wall Street
executives and well-heeled Upper East Side families, Berthsy began filling that void within the industry, literally changing the way her clients eat and see food.  She has also branched out into custom catering for large corporate clients and private menu and cookbook consulting.
The result is the Kitchen Sink, your one-stop, all-purpose food solution.

Clean. Natural. Local.