My life-long passion has been the connections between food, environment and health; it inspires my cooking which is plant-forward, seasonal, high-vibe and farm-focused. I specialize in vegetarian, vegan, macrobiotic, preferring meat as a side dish.
My cooking classes and presentations for business, schools and organizations are a creative addition to wellness programs and special events… a unique mix of culinary entertainment and education.
I’ve worked on products and projects ranging from how food effects our gut microbiome with Stanford University, and raising heritage chickens in Pescadero, to teaching anyone, everywhere how to eat delicious, healthy and fast. I teach how to enjoy cooking, inspired by flavor and systems-thinking to make daily cooking easier. If it ain’t fun it don’t get done.
To build confidence and enjoyment in the kitchen, my events combine culinary technique and artistry with food science, food trends, healthy eating and easy cooking techniques – drawn from my book, and weekly 12-year news column – The Food Party! I’m available for lectures or combo lectures with cooking class and tasting. You and your team benefit from more than 25 years in food service wearing all types of hats – and toques!
“One of the most inventive gourmet artists around.”
—San José Metro