|
If you've managed to find yourself here, we're probably on the same page: I live to eat AND want to look and feel my best. How does this work? With a diet primarily comprised of whole, local, seasonal and organic plant-based foods, animal protein here and there, and a bit of those things that we're told are bad for us, but, let's be honest, make our hearts and palates go pitter-patter. I've found this to be the most sustainable and, subsequently, health-supportive lifestyle. So have my clients. |
It took decades to fine tune this philosophy: surviving cancer as a kid started it all; in the years that followed, I experimented with vegan,vegetarian, pescatarian and various elimination diets. After college and a few years in a cubicle on Wall Street, I attended the Natural Gourmet Institute for Health & Culinary Arts, studied plant-based nutrition via the T. Colin Campbell Foundation/Cornell University and worked at cleanse companies, school cafeterias, restaurants, butcher shops and private homes. What really guided my present perspective, however, was three seasons at a regenerative farm on the east end of Long Island, NY. There, I practiced organic and biodynamic farming methods in the fields and prepared stunning farm-to-table dinners amongst the fragrant rows of heirloom tomatoes. That time was a joy and an invaluable learning experience. When left to her own devices, Mother Nature provides the most delicious, nutritious foods. We just have to get out of her way.
My everyday style is minimalist and rustic; ingredients are simple and given much time and care to transform into dishes that are diverse in flavor, color and texture. I allow the ingredients to speak for themselves and often nothing but just the right application of salt and a squeeze of lemon brings a dish together. For special occasions, I enjoy creating more elaborate, whimsical dishes. For example, the dessert featured on my homepage: goat cheese panna cotta with blackberry-lemongrass gastrique and toasted brown butter wheat berries.
I offer full and half-day personal chef sessions, short-term private chef engagements, intimate events, cooking instruction and various consulting services in NYC, the North Fork and the Hamptons. Services in other locations are also considered. At this time, however, I'm presently engaged in Portugal, returning to NY late August 2020. I will be available for bookings beginning September 1st. Meanwhile, I am offering virtual cooking instruction, as well as consulting services including meal planning, recipe development, food writing and diet consultations, among other things. Please visit the contact page to get in touch.
My everyday style is minimalist and rustic; ingredients are simple and given much time and care to transform into dishes that are diverse in flavor, color and texture. I allow the ingredients to speak for themselves and often nothing but just the right application of salt and a squeeze of lemon brings a dish together. For special occasions, I enjoy creating more elaborate, whimsical dishes. For example, the dessert featured on my homepage: goat cheese panna cotta with blackberry-lemongrass gastrique and toasted brown butter wheat berries.
I offer full and half-day personal chef sessions, short-term private chef engagements, intimate events, cooking instruction and various consulting services in NYC, the North Fork and the Hamptons. Services in other locations are also considered. At this time, however, I'm presently engaged in Portugal, returning to NY late August 2020. I will be available for bookings beginning September 1st. Meanwhile, I am offering virtual cooking instruction, as well as consulting services including meal planning, recipe development, food writing and diet consultations, among other things. Please visit the contact page to get in touch.