After graduating from the Natural Gourmet Institute in NYC, I went on to cook in award-winning plant-based kitchens including the Ravens Restaurant, the Omega Institute, Millennium Restaurant, and Café Paradiso.
My background includes traditional culinary technique along with a thorough understanding of what is best described as food energetics.
Using the words of Dr. Annemarie Colbin, most food today is analyzed as “particle nutrition”. We are taught about nutrition by learning about what the food is made of – protein, fiber, vitamins, etc. It’s a very exact way to study nutrition. But studying food only quantitatively leaves us nutritional incomplete. We need to look at food qualitatively as well – at food’s “energetic nutrition”.
Some well-known theories of food energetics include Macrobiotics, Ayurveda, and Chinese medicine: the holistic study of how the food is prepared, the context in which it is eaten, what role it holds for us, and how it affects our lives and well-beings.