My collection of experience includes a lifetime of independent learning, several years work at my university’s dining hall, extensive work as an assistant at a variety of cooking class facilities in Seattle and Los Angeles, including The Pantry and Hipcooks, work as a farmer’s market associate for Tahoma Farms, an organic farm in the Seattle area, work on organic farms in South-Eastern France and Southern Oregon, experience as a sous-chef for a pop-up dinner series, and three summer sessions spent as a student, and then an assistant to the chef at Quillisascut Farm School of the Domestic Arts, a farm-to-table cooking school in Rice, WA. I now have two years experience teaching lessons and cooking personalized meals for families and am comfortable working with paleo, vegan, kosher, gluten free and vegetarian diets, as well as omnivores, of course. I am also a Certified Nutritional Therapy Practitioner and am passionate about helping others find balance and peace with their diet and lifestyle. 

For more details about my Nutritional Therapy services, please see my separate NTP website.



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