What we eat; Does it really define who we are? Food has always been central to my life. My journey with food began creating absurd after-school snacks with whatever we could find in the cupboard to becoming sous chef of a Michelin-starred fine-dining kitchen. Food taught me how to savor the moment, how to focus and work hard, how to appreciate cultures other than my own, and how to connect with people around me. It’s a common denominator – we all need it.
But cooking in restaurants isn’t enough. There is too much pain, too much disparity, too much waste, too much sacrifice at all levels of the food system to ignore. As my passion, I knew I wanted to focus on food but in a healthy and sustainable way. So, I left the restaurant, but I stayed in the kitchen. After studying nutrition at MUIH I now manage community nutrition literacy programming, supporting underserved populations to take back control of their own health and healing through culinary skills training and wellness practices.
MUIH is accepting applications for the Post-Baccalaureate Certificate in Culinary Health and Healing. This 8-month program is designed for individuals who want to reconnect to something essential for life. What does it mean to use food and cooking for personal and public good? If you are a chef looking to pivot your career, a caregiver for the chronically ill, a non-profit leader helping feed your community, a home-cook wanting to raise a healthy family, or if you are simply curious about nutrition and self-care – this is an opportunity to focus on how what we eat does define who we are. The food we consume impacts not just our bodies but our mentalities, economies, communities, and environments. It is essential that we understand these connections so that we can help build a healthier world from our kitchens.
Adjunct Faculty/Cooking Lab Manager/Nutrition Literacy Outreach Programs
MUIH MS Nutrition and Integrative Health Alumni