My love for cooking began late in NM life for me. Maturity helped keep me on track, developed skills, and the ability to find a niche and stick with it. I trained at the Kushi Institute of Macrobiotics in Brookline MA and earned a Level One Certificate.
I've developed my own cooking style and, and have over 25 years experience cooking a modified vegetarian/ macrobiotic, specializing in all manner of whole foods cooking and fermentation/pickling. At first, this kind of diet seems daunting and too time consuming, but I show people that this just isn't the case. What I lack in "official" teaching experience, I make up for by having shared my knowledge and cooking techniques with many over dozens if decades. I've been teaching fermenting and pickling intensively as this skill is trending now at the . moment.
I've found my best students in children, maintaining that they are adept risk takers and practice patience skillfully. Tutoring just feels right to me and comes naturally.
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