Până în anul 1997, Akasha Richmond a fost angajata lui Michael Jackson (dar n-a gătit doar pentru el, ci şi pentru Barbra Streisand, Carrie Fisher şi Al Pacino; s-a ocupat de îmbuibarea participanţilor la ceremonii precum cele ale decernării premiilor MTV, Grammy, Oscar dar şi la festivalul de film organizat de Robert Redford la Sundance). A scris numeroase articole pentru ziare şi reviste americane, a colindat lumea pentru a culeghe reţete "sănătoase" şi a publicat două cărţi cel puţin interesante, dacă nu şi utile. Mă refer mai ales la "Hollywood Dish", unde ea povesteşte una-alta despre apucăturile culinare ale unor vedete hollywoodiene sau ce mâncăruri au inspirat acestea. În anul 2008 şi-a deschis restaurantul din Culver City (Akasha, 9543 Culver Blvd. - Culver City, CA 90232, ph. 310.845.1700.)


În luna iunie a anului 2008, Akasha Richmond a acordat un interviu revistei Organic Wine Journal (Nicki Sizemore), din care am ales următorul fragment:
What inspired your passion for sustainable cooking?
I grew up in Florida, and my mother got into natural cooking when I was in Junior High. She was one of those people that made her own bread and yogurt. I started cooking when I was 10 and taught myself out of cookbooks. I later went to college in San Diego and came to LA in the early eighties to study yoga. This was before I really thought about food as a profession. I ended up working at a vegetarian restaurant that was frequented by many celebrities. Michael Jackson used to eat there every day, and I took care of him. He was my first celebrity client. The year Thriller came out…
That’s quite the first client.He was into the whole healthy thing. Now it’s called the organic movement; back then it was called was called the “natural foods” or “health foods” movement. The word organic used to have a really bad connotation: i.e. restaurants that served brown rice and sprouts. But organic has gotten major branding in the past couple of years. As you know, it’s now good.