Chef Linden's Mindfull Food & Talks
About
I have been working with personal trainers and athletes since 2012. I graduated from culinary school in Houston, Texas in 2013. In 2015 I partnered with natural medicine doctors, sports medicine doctors, and natural pharmacists to help people use nutrition and the body's natural ability to heal. In 2016 I began teaching children kitchen safety and cooking skills, ages 4-18, including children with delayed development and special needs.
In 2017 I did a speech and presentation at a Nanny expo, where I recieved a nanny training certificate.
Currently my team hosts weekly wellness meetings at a chiropractic clinic off of 410 & Exchange Parkway.
Currently assisting a client with multiple sclerosis and another with diabetes.
My client with MS has me working with her daughter to improve her eating habits, in just 6 months she is now eating a wide variety of foods. Far from the diet of chicken nuggets, macaroni, and waffles she had when we first met.
From personal chef needs, to meal plans and cooking lessons, I can help you set up the most optimal wellness plan for your lifestyle and body's needs.
I love working with children and helping them discover foods with confidence in their skills in the kitchen (it alsalso gives confidence for the parents that their children won't burn down the house! Haha).
I also love helping people feel their best through health and optimal nutrition. It is my pleasure to teach people the skills and knowledge they need for a lifetime.
Highlights
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Prior to lessons, I like to have a 30-40 minute consultation via online or in person to discuss any food allergies, concerns, and favorite foods.
Lessons always start with kitchen safety and knife skills with a plastic knife with children.
After they have been assessed over at least 3 lessons, and if they are over the age of 10, I will start working with them with metal knives.
It is a similar process with adults. With children under the age of six, I primarily focus on techniques that can be done by hand or with the plastic knives, as well as potato peelers and cheese graters (with the use of fabric safety gloves).
What education and/or training do you have that relates to your work?
Culinary Arts Degree
7 years in health and fitness
2 years teaching at a cooking academy for children
2 years teaching independently with children and adults, including working with children with delayed development and special needs.