Food, Faith and Family: Linda Brinegar

Long afternoons picking fresh vegetables and fruit from the garden, picnics on hot summer days, fresh yellow watermelons—passion for food runs through the generations of Chef Linda Brinegar’s family.

“I learned a lot about cooking at the apron strings of my mother and two fantastic grandmothers,” recalls Brinegar. “Alongside family, I learned to work the garden and take what God provided—that beautiful bounty—and turn it into food for the table and medicine for the body. I fell in love with the concept.” Since then, she’s gained experience working at summer camps, women’s retreats, churches, conference events and weddings alike, serving vegan and plant-based foods that feed both soul and body.

As the head chef at Andrews University, Brinegar focuses on having a positive impact on the community of young people she serves. 

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