After graduating from the Natural Gourmet’s Chef Training Program, Amanda worked in many of New York City’s vegetarian restaurants. She was the Kitchen Manager of the late Other Foods, a chef’s teaching assistant at Angelica’s Kitchen then left vegetarian cooking behind to become a line cook at DinerBar, a neighborhood diner in Spanish Harlem where she became famous for her Buffalo Wings. She left DinerBar to be the first chef at Teany, Moby’s teahouse on the Lower East Side. When Pure Food and Wine opened she was one of their first line cooks and soon became their chef de cuisine. After a year, she followed co-owner Matthew Kenney to Heirloom on the Lower East Side as that restaurant’s chef de cuisine. Before she left Heirloom it won Time Out New York’s Reader’s Choice Award for “Best New Vegetarian Restaurant.” Since leaving Heirloom she has consulted for Blossom Cafe and Broadway East. Dirt Candy is the first restaurant she’s owned.