Chef Stephanie Goldfarb

Seven Species – derived from Stephanie’s religious background and the seven agricultural products listed in the Hebrew Bible – is a novel and increasingly popular concept that Stephanie is taking in stride. “We raise money, support amazing social justice work and feed people,” she says.

Profits from Seven Species go to charities that are local to Chicago, have operating budgets of $1 million or less and provide LGBTQ services, give access to health care for those who can’t afford it; and/or provide services to children.

Stephanie started Seven Species about four years ago, drawing her inspiration from the fancy dinner parties that she staged for friends. In reality, her culinary journey is practically a lifelong one. It started when she was 6.

“My mother is a fantastic cook.” She allowed Stephanie to “really get into it,” to “tear up her kitchen.”

Stephanie continued to experiment in the kitchen in years to come. And then became “America’s Best Cook” in 2015.

She had set her sights on appearing on one episode. “I tried out on a lark,” she says.

Not only did Stephanie make it on one episode, she won the title. Her success on the popular show and the publicity that came with it helped further her cause. Seven Species has become a “hot ticket.” There’s a waiting list to get in.

Stephanie couldn’t be happier.

“I have the best life right now. It’s awesome.”