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, lo and behold, I did. It’s no surprise that these days I promote 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, poring 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 before starting to cook, how to chop an onion, 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 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.

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 community while being realistic as a new mother and a small business owner.

I am currently finishing my Masters of Science in Nutrition at Maryland University of Integrative Health. The program offers a solid grounding in the nutritional sciences and addresses the cognitive and physiological factors influencing the complex role of food and nutrition in human health. And, naturally, I was drawn to MUIH because of its focus on cooking. I firmly believe that the key to good nutrition is in the kitchen. 

My goal as a culinary nutritionist is to share the joys and benefits of preparing and eating whole foods without being a complete fanatic. I mean, I do love the occasional French fry, the greasier and saltier the better.