As a graduate of the Natural Gourmet Institute for Health & Culinary Arts in New York City, my culinary training includes the use and preparation of organic whole grains, beans, vegetables, sea vegetables, soy foods, seitan, pasta, fruits, nuts, seafood, eggs, and chicken.  I completed my chef training in March 2002, followed by a chef internship at the Kripalu Center in Lenox, MA.

I feel cooking techniques are important elements in food preparation.  But, the ingredients in our meals are paramount to our taste buds and our health.