CO-FOUNDER & EDITOR-IN-CHIEF

I have been obsessed with food for as long as I can remember. My first memory is when I asked my dad to dress up as a chef for my fifth birthday party. Wanting to take cooking a little more seriously I took two gap years where I went to cooking school and studied patisserie, (a dream of mine since I saw the film Julie and Julia) and I also worked at a restaurant in Switzerland. The summer of my freshman year, I worked at a The Harwood Arms in London. The summer of my junior year, I worked at Layla Bakery in London. During my time at Yale, I have served as the head chef for YPopup – a pop-up restaurant group on campus. I am so excited about Peckish and where it will go!

EDITOR

I’ve wanted to become a chef since second grade, so it’s been a dream come true to be able to cook for Y Pop-up, take a class on The History of Food, and now contribute to Peckish!

My love for food writing began my freshman summer when I profiled a bartender at a restaurant in London. I can’t wait to share more food stories with everyone.

EDITOR

I grew up gardening, fishing, and baking in Rhode Island, and food has stuck as a major part of my life. Vegetarian since 2014 and vegan throughout college, I’m especially interested in the sociocultural systems that shape how we interact with food and environment — and how we can change them to be more humane and sustainable. I also just love to bake vegan birthday cakes and work front of house at a local restaurant every winter break!

I’ve engaged with these interests further at Yale, working for the Yale Sustainable Food Program on the farm, in the kitchen, and in the office and running Y Pop-Up’s business team. I’m now really excited to write and edit for Peckish, can’t wait to see where things go! goes here

EDITOR

Hi, I’m Lachlan Sutton, a sophomore at Yale and a member of the varsity squash team. Beyond the court, I’m passionate about food and cooking—a lifelong interest that has shaped many of my experiences. At Yale, I’m a chef for Yale Popup, where I play a role in creating unique dining experiences that bring students together through food.

Before college, I worked as a sushi chef at Bosso Ramen, a Best of Boston-winning restaurant, where I deepened my appreciation for the artistry of food. Food has always been a way for me to connect with others and express creativity, and I am excited to share my experiences and thoughts through writing.

CO-FOUNDER

Most of my brain is taken up by food. I’ve been making pastries and cooking for many, many years at home. Last year, I attended culinary school in France and worked at Restaurant Georges Blanc. This summer, I researched the philosophy behind Japanese cuisine as part of the Yale Sustainable Food Program. I’ve written about food for The Japan Times and Metropolis Magazine Japan, and have too many instagram accounts about food. I’m so excited that Peckish is finally here so I can spew food thoughts somewhere other than the gram. I also make pizza at the Yale Farm so come get some!

CO-FOUNDER

I have been thinking about food my entire life. I’ve been inventing recipes before I knew how to write them down and repeatedly trying to grow vegetables in a soil-filled fishbowl on my window. I am interested in everything from historical food practices to the best uses for leftovers, and I’m hoping we can cover all things in between. I am so excited to help get Peckish off the ground and see what it becomes!