AN EARLY LESSON IN INTUITIVE EATING

My mother says that I used to eat like a cat, sniffing and inspecting, eating only choice morsels. More than that, I just wasn’t a big eater and my mother worried. Luckily our pediatrician was open-minded and calm—he told her not to make food an issue, that I would eat when I was hungry. And, low and behold, I did. It’s no surprise that these days I evangelize the idea of intuitive eating. Our bodies are wise!

LEARNING TO COOK WITH ABANDON

Years later I began spending my free time devouring food writing, pouring over cookbooks, and frequenting the NYC greenmarkets, from which I am forever spoiled. I also watched Sara Moulton’s Cooking Live on the Food Network and learned fundamental cooking techniques—like reading a recipe through before starting to cook, how to chop an onion properly, and how to choose great ingredients. These basics gave me the courage to experiment in the kitchen, and I did so with abandon, further emboldened by Julia Child’s no apologies attitude.

Propelled by this burgeoning passion, I attended the French Culinary Institute. I have since worked as a personal chef, caterer, baker and recipe tester, health coach, and cooking instructor. The entire process of putting food on the table, from planning a menu and buying ingredients from badass farmers, to cooking with presence and patience feeds my mind and spirit as much as the food that I produce nourishes my body.

A HOLISTIC FOOD PHILOSOPHY WITH ROOM FOR A SIDE OF FRIES

My philosophy regarding food has evolved over the years and I have an ever-growing awareness about the direct relationship between the food system, the environment, and our mutual wellness. It’s all connected and I try to respect that. Above all, I try to eat consciously and sustainably in my urban community. My goal is to share the joys and benefits of preparing and eating whole foods without being a complete fanatic. I mean, I do love a French fry occasionally, the greasier and saltier the better.