When people learn how to build a positive relationship with food, other parts of their lives that are suffering also seem to find balance.

Food has always been such a big part of my life. Growing up, my mother was a vegetarian and also an amazing cook. I would often accompany her to the only health food store in town and sip on a fresh veggie juice
while picking out our weekly grocery staples. Ironically my grandfather was a butcher and taught me how to grill and prepare meat.

Between my health conscious vegetarian mother and my butcher grandfather, I learned the ins and outs of cooking. After college I knew I wanted to have a career that involved culinary arts and nutrition so I enrolled in The Natural Gourmet Institute. Using Dr. Annemarie Colbins seven principles for food selection: whole, fresh, seasonal, traditional, balanced, local and delicious I had the unique opportunity to
learn how to prepare plant based cuisine such as grains and legumes, sea vegetables and raw vegetables.