David Benthal Photography
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My Story.
The first meal I made for myself, I must’ve been seven or eight, was a one-pot spaghetti with garlic, cherry tomatoes from my garden, grated Parmesan and a finish of basil-infused olive oil I had made, the bottle proudly displayed on our kitchen windowsill. I longed for something comforting that day and, so, I made it. I can still taste the sweet-tart tomato sauce, the umami-rich Parmesan—it hit the spot. As I got older, in addition to comfort, food became a mode of expression, a task that spoken language, for me, could never quite tackle. I baked my high school boyfriend heart-shaped cakes for Valentine’s Day. I roasted salmon on Sundays for housemates in college. Further down the road, when my best friend had her first child, I stocked their refrigerator with her favorite healthy dishes. |
A client once told me that she could taste the love in my food. Another mentioned that when she dined at the restaurant of a notoriously nasty chef, she could taste when he was in the kitchen.
Both were onto something.
Over the last seven years, the most valuable thing that I have learned (or, perhaps, been reminded of) from my time spent in restaurants, cleanse companies, school cafeterias, caterers, private homes, pop-up events, organic farms, a butcher shop and, most recently, a bohemian B&B on the North Fork of Long Island, is that the most flavorful, satisfying and nourishing food is not made by Michelin stars, archaic technique or new-fangled technology, but by the hands of a care-taker from food that is real and whole. Food affects us in ways unlike anything else and though I can’t back it up with myriad facts and figures, I’m certain that good care is passed on from cultivator to cook to cuisine and you can taste and feel the difference.
(That said, if you would like some facts and figures, feel free to peruse my resumé by clicking here.)
Both were onto something.
Over the last seven years, the most valuable thing that I have learned (or, perhaps, been reminded of) from my time spent in restaurants, cleanse companies, school cafeterias, caterers, private homes, pop-up events, organic farms, a butcher shop and, most recently, a bohemian B&B on the North Fork of Long Island, is that the most flavorful, satisfying and nourishing food is not made by Michelin stars, archaic technique or new-fangled technology, but by the hands of a care-taker from food that is real and whole. Food affects us in ways unlike anything else and though I can’t back it up with myriad facts and figures, I’m certain that good care is passed on from cultivator to cook to cuisine and you can taste and feel the difference.
(That said, if you would like some facts and figures, feel free to peruse my resumé by clicking here.)
My Method.
So, a diet comprised of food that is real and whole--what does that mean? Think a foundation of local, seasonal and organic (whenever possible) fruits and vegetables; whole grains, legumes, nuts and seeds. Natural food that has not been refined or processed and includes all of its edible parts. Supplement that, if desired, with humanely and sustainably-raised meats, poultry, eggs, dairy, wild-caught fish and/or a sprinkling of items proven to be "bad" for us that, let's be honest, makes our hearts and palates go pitter-patter. Life is short. Let's also enjoy it while we can.
It has taken me decades to fine-tune this philosophy (I am a cancer survivor; former overweight and angsty adolescent; rehabilitated vegan; periodic farmer and one-time "wellness chef", among other things), but it's really quite simple, isn't it? The key to good health is not one-size-fits-all and its certainly not hidden at the bottom of a $75 jar of dehydrated mushroom powder nor a prescription bottle. It's simple and more common sense than we think. It's getting back to nature. It's balance. It's creative instead of restrictive.
Does all this make sense? Yes? Great. You can get in touch via the contact page. No? Get in touch, too, please, and tell me why.
My Services.
I offer personal chef, intimate dinner parties and events, individual and group cooking instruction, and consulting services. Presently, services are available throughout NYC and the Hamptons.
In addition to the above, I'm a public class instructor at the Natural Gourmet Institute for Health & Culinary Arts. Click here to view my schedule and register for upcoming classes. On a monthly basis, I partner with The Lin Beach House in Greenport, NY to offer 10-seat, multi-course pop-up dinners highlighting local flair and fare. Please check instagram for bookings.
So, a diet comprised of food that is real and whole--what does that mean? Think a foundation of local, seasonal and organic (whenever possible) fruits and vegetables; whole grains, legumes, nuts and seeds. Natural food that has not been refined or processed and includes all of its edible parts. Supplement that, if desired, with humanely and sustainably-raised meats, poultry, eggs, dairy, wild-caught fish and/or a sprinkling of items proven to be "bad" for us that, let's be honest, makes our hearts and palates go pitter-patter. Life is short. Let's also enjoy it while we can.
It has taken me decades to fine-tune this philosophy (I am a cancer survivor; former overweight and angsty adolescent; rehabilitated vegan; periodic farmer and one-time "wellness chef", among other things), but it's really quite simple, isn't it? The key to good health is not one-size-fits-all and its certainly not hidden at the bottom of a $75 jar of dehydrated mushroom powder nor a prescription bottle. It's simple and more common sense than we think. It's getting back to nature. It's balance. It's creative instead of restrictive.
Does all this make sense? Yes? Great. You can get in touch via the contact page. No? Get in touch, too, please, and tell me why.
My Services.
I offer personal chef, intimate dinner parties and events, individual and group cooking instruction, and consulting services. Presently, services are available throughout NYC and the Hamptons.
In addition to the above, I'm a public class instructor at the Natural Gourmet Institute for Health & Culinary Arts. Click here to view my schedule and register for upcoming classes. On a monthly basis, I partner with The Lin Beach House in Greenport, NY to offer 10-seat, multi-course pop-up dinners highlighting local flair and fare. Please check instagram for bookings.