Mother’s Roots

Mother’s Roots

5.0 (12)
Best of 2018
3 years in business

About this pro

My name is Chef Janna and I am the owner of Mother’s Roots Personal Chef & Nutritional Services. I am also a culinary instructor and nutritional counselor. Feel free to check out my website at www.mothersroots.com. 

I have worked in the restaurant industry for 13 years and am a graduate from Bastyr University's Nutrition & Culinary Arts program. My teaching style is informal. I like to work side by side with my clients. I want to make sure that when I leave you are 100% comfortable with preparing the dishes yourself. I will explain the technique, show you the basics and then we will cook the dish together. I will leave you with recipes and handouts to you can repeat the tecniques over and over again. Remember, when it comes to cooking, practice makes perfect! 

I love food. Since I was a little girl I remember wanting to help my mom prepare the food. I have been cooking my entire life, both professionally and at home, and I love working with new ingredients and educating and empowering people to cook at home. My goal is to help you fall in love with food and cooking as well.  

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Credentials

Seattle, WA 98155
Email verified
Phone verified

12 Reviews

5.0

  • Jacquelyn Newell

    The creativity.

  • Chris Boucher

    Janna really knows her food. Her advice to me is has always been clear and concise and I have no reservations about recommending her!

  • Scott Ross

    Janna is intentional in her cooking style, combining good flavors and well crafted meal designs with holistic nutrition which takes into account benefits of ingredients to the body rather than focusing on overly simplistic aspects of a diet such as calories. Tasty healthy meals that really showcase some of the foods I've wanted to use more often because of their health benefits but not understood well enough to regularly cook with.

  • Eli Lara

    Everything Mother's Roots does is always amazing! Worked with them many times!


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FAQs


What is your typical process for working with a new student?

My teaching style is informal. I like to work side by side with my clients. I want to make sure that when I leave you are 100% comfortable with preparing the dishes yourself. I will explain the technique, show you the basics and then we will cook the dish together. I will leave you with hand-outs and recipes, designed specifically for your needs so that you can repeat the process over and over again. Cooking is all about knowing your basics. It is amazing the different meals you can create just by knowing simple techniques. It is my goal to teach you these techniques to empower you to be in the kitchen and cook for yourself and loved ones. 

 


What education and/or training do you have that relates to your work?

I have worked in the restaurant industry for 13 years, including high end dining, baking, fast-paced environments and specialty-diet cafes. I am a graduate from Bastyr University's Nutrition & Culinary Arts program, so I am always sprinkling nutritional information into the cooking process as well. I have a deep love for food and I spend my free time researching and reading books written by Chefs all over the world. 


Do you have a standard pricing system for your lessons? If so, please share the details here.

My rate is normally $50 an hour. Lessons tend to be 2-3 hours long, with 2-3 hours of prep and travel time. Most classes I charge $250 for if below 5 students. After that I add, $25 per student. 


How did you get started teaching?

During my time as a student at Bastyr University, a large emphesis was put on education and sharing my knowledge with others; especially those who couldn't afford this knowledge. The curriculum was designed to have us be chef's as well as educators. The program included classes on how to give proper food demonstrations, how to write curriculm and recipes, and how to write publically about food and health. I have taught cooking classes to youth at the YMCA, to families at low income housing complexes, cooking demonstrations at the farmers markets, as well as upscale cooking classes in clients homes and offices. 

Cooking is part of who we are as human beings and it is a skill that is being lost in todays busy, "fast" food driven culture. I believe that cooking for yourself is empowering to the mind, body and soul. It's a lost craft. And as much as I love cooking for other people, I have a strong belief that I am of better service to humanity when I teach others to cook for themselves. 


What types of students have you worked with?

Children, Mothers & Fathers, friends & family, corporate business offices, general public.