about

fork & spoon culinary services

Food has been my life-long inspiration. It brings people together, leaves us with the most wonderful memories, and most importantly, it's delicious! Unfortunately, the food we grew up with is fast becoming an endangered species. We think we know food, but what most people are acquainted with is a processed imitation version. The philosophy of fork & spoon is to illuminate food that is authentic and made by real people. It doesn't have to be fancy and it doesn't have to take 50 ingredients. It's the food that I grew up, and by the way - it was great!

I adopted the name fork & spoon because I grew up eating traditional Filipino cuisine. A large fork and spoon are the tools of choice when eating Filipino dishes which are mostly comprised of hearty and brothy stews accompanied by steamed rice - the only way to get a perfect bite! It is my ode to the traditions I grew up with.

about kristine

Kristine Sabenicio is a graduate of the Chef's Training Program at the Natural Gourmet Institute. Her passion for seasonal and sustainable cuisine led her to complete her internship at the award winning restaurant, The Ravens in Mendocino, California. She has worked in both pastry and savory cooking in some of New York City’s most popular restaurants such as Landmarc Tribeca, Mercer Kitchen and Levain Bakery. Her greatest inspiration, however, comes from her family who instilled in her a passion for food and the importance of giving it careful and loving preparation.

Before joining the culinary industry, she received a Master of Arts degree in Women's Studies from the University at Albany. Kristine worked with various non-profit organizations involved with immigrant women and children and state policy, the environment, animal welfare, and breast and blood cancers. She lives in New York City with her husband, Jay, and two cats, Flan & Julia.