I'm a cancer survivor, Wall Street runaway, a grad of the Natural Gourmet Institute's Chefs Training Program, farmer and eternal optimist. Raised on meat and potatoes, I went vegan, and then vegetarian, and then wound up interning at a butcher shop.
I've seen and eaten a lot.
This shows in my work which includes time at a high-end restaurant, two cleanse companies, a college cafeteria, private homes, pop-up events and, for the last three years, an organic farm. Farming has completely changed the way that I think about food -- and life, in myriad ways.
There are two things that I tell each and every one of my clients on a regular basis: no single diet is right for everyone and everything in moderation.
I believe in a diet founded on fresh produce, whole grains, nuts and seeds. That said, we are unique beings requiring different foods to look and feel our best. Clients' needs and palates are supported through personalized menus comprised of whole, real foods that are local, seasonal and organic whenever possible. When it comes to animal protein, sustainable and compassionate practices are what I look for.
No single diet is right for everyone and adhering to a strict regimen is unsustainable. Life is all about balance. Treat yourself, too!
I'm a chef, cooking instructor and consultant. Though I enjoy cooking for clients, what I really love is showing you how to heal and nourish yourself. Much of health and happiness begins in the kitchen.
I offer private and group cooking instruction, consulting, personal chef and intimate event catering. I also specialize in custom cleanse & detox programs. Services are available throughout NYC and the Hamptons.