Alena ward

director of food services

Tell us a little about yourself:

I am a Colorado native and a lover of food, cats, music, and reality TV. I graduated from Auguste Escoffier School of Culinary Arts in Boulder, CO, which focuses on farm-to-table practices and sustainable, ethical cooking. I spent many years battling addiction and consider myself very blessed to have found a supportive and loving recovery community here in Glenwood Springs.

What's your favorite part about what we do at Momenta?

My favorite part of my job at Momenta is the sense of purpose I have found here. As a Momenta alum myself, I know how tough it can be to dig in and work towards healing from the past. I firmly believe that nutrition is a cornerstone of healing, and I am grateful every day for the opportunity to provide comfort and joy through food while also connecting and relating to clients from the perspective of someone who has been exactly where they are.

What inspires you?

My style of cooking has largely been shaped by the way I was raised. I was very lucky to have parents who felt it was important for me to see the world at a young age. I quickly learned that one of the best ways to understand people is to experience their culture through food and mealtime, and I was constantly exposed to new flavors and ideas. As is tradition in Boulder, my parents are definitely on the crunchy granola side of things. They're both excellent cooks who made almost everything from scratch. We had garden beds where my mother grew her own vegetables, a compost pile, and we rarely ate highly processed foods. Today, my dad even has chickens and bees and sends me home with fresh eggs and a jar of honey almost every time I see him. Their philosophy of sustainability and health inspires how I feed people. My whole family, extended included, expresses their love through food, and I carry that practice into both my personal and professional life. These days, my greatest inspiration is the clients at Momenta and the transformations I am blessed to witness and be a part of.

What do you do when you're not working?

When I'm not at work, you'll either find me at home with my cats, watching Love Island and baking sourdough bread, or at Red Rocks, dancing to EDM. There is very little in-between.

What's something about you that not many people know?

My middle name is Sanae, which is my Japanese grandmother's name. It translates to "baby rice plant." I'm also a dual citizen of Sweden and the States. You will find a lot of Japanese influence in my cooking and a lot of Swedish influence in my baking!