About
I rely on my 2 decades of teaching experience working with a vast array of people in a vast array of settings. I'm studying how each individual has a unique way of taking receiving information and adjusting to their skillset, their environment, their venacular to be an effective communicator.
My favorite part of teaching is inspiring others to want to take better care of themselves in a practical and pleasurable way. I enjoy sharing my reverence for the power that plants and animals have to support us in our healing. The creative process, the nuturing heart are the parts of ourselves that I can help activate. Getting to know people in this intimate space around food is hella fun.
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Kelly B.
Kelsey K.
Frequently asked questions
What is your typical process for working with a new student?
Students receive an intake form.
I ask them a couple of simple questions which helps me gauge their skill level and their perspections about food, health, and their basic taste profile.
I propose a menu and strategy for getting started depending on the circumstances. My ideal way of working is to go to the students home - its empowering and to see and taste food coming out of their kitchen. Plus, no more excuses about not having the right resources and equipment!
What education and/or training do you have that relates to your work?
20+ years: self-taught culinary work in various aspects of the industry
Certification from the Association of Drugless Health Practioners as a Counselor & Teacher
7+ years: culinary educator, various freelance work, LaGuardia Community College Continuing Education, Brooklyn College Arts Lab, Park Slope Food Coop, Private & Group Lessons
Do you have a standard pricing system for your lessons? If so, please share the details here.
$300 for initial class including class which includes the intake and 30 minute health consultation
$225 for each follow up class
$600 for pre-paid 3 class pack
+ travel to you ($2/mile + tolls) outside of NYC area
Prices with shopping including shop & groceries
add + 100/per class
How did you get started teaching?
I left a career as a successful graphic designer to follow my passion for cooking and entertaining. I started with an internship at a restaurant and basically worked my way up the ladder. Simultaneously, I was practicing yoga and was inspired by vegan, raw cuisines. However, it wasn't until I became a health counselor that most people are have a low literacy in the kitchen, so I decided that the best use of my energy was to teach people how to create delicious, nutritious food.
So, I followed a similiar course when I started to work in kitchens and applied the same vision to cooking opportunities. I have set up culinary programs for both children and adults.
What types of students have you worked with?
I've taught children in after school programs from grade 1 to high school. I have taught adults, vocationally, ages ranging from 18-80. Yes, its true...even later on in your life you can continue to reach towards your passions! I have done demos in farmers markets, cooperative supermarkets other health related events. I feel I get the most working in small groups and cooking parties and one-on-one or one-on-two situations, where I can really have the time and attention devoted to the material I'm teaching.
Describe a recent event you are fond of.
This week I taught a class on transitioning to a vegan diet. Its so much fun, because there's this idea that when you take something away, it will be less than....and its a delight to recognize that there is so much available out there that can make your meals outstanding in terms of taste, texture and nutrition.
What advice would you give a student looking to hire a teacher in your area of expertise?
Look for someone who makes you feel relaxed in the kitchen.
They should consider your tastes from a sensory perspective, your needs from your body's perspective, and your skill level from a culinary perspective. Taste and nutritional needs are subjective and is as individuated as our fingerprints.
What questions should students think through before talking to teachers about their needs?
What do you want out of your life?
This is an overarching question, but how you deal with your food is a good indicator of how you approach your life. I like cooking for myself bc I feel empowered by that.
The students should be ready to fully express what they need and like. Its the job of the teacher to ask the questions, in my opinion.