My life changed when I began to look at food as medicine.
I have spent years working in fabulous, colorful, creative restaurants but they we’re all missing one thing – intentional, thoughtful, care. The love infused from a homemade meal is unmatched. I believe with my whole heart that the energy that is present while preparing food directly influences the energy received from the dish.
A Spiritual Attunement to Food Preparation
In the Catskills in upstate New York I had the privilege to be Head Chef at a small, traditional Yoga Ashram. Embodying the philosophy for food preparation was essential. I studied, meditated, and worked in the garden to best prepare food that would support the deep work individuals were doing at the Ashram.
Specific Dietary Needs
For two years I worked for an all organic, locally sourced food market near my home in Michigan. I worked alongside local farmers to highlight what was abundant and fresh so customers could experience the highest level of what the land in Michigan had to offer. Customers had highly sensitive dietary needs (soy-free, gluten-free, salt-free etc.) that were always embraced. Here I had the opportunity to learn about the holistic medicine options that can supplement meals by catering to individual needs. (i.e – if an individual is struggling with anxiety, infusing holy basil, lavender, lemon-balm or chamomile into aspects of their meal)
Farming Experience
My fascination with food medicine led me to crave a hands-on experience with farming. The source of ingredients is the foundation for every meal and not all ingredients are created equal. I traveled to Kaua’i Hawaii and learned organic, sustainable farming methods that furthered my passion for clean, all-natural food. Most people are not aware of all the chemicals, plastics and pesticides that are used in many “natural” foods. For six months on the farm I worked, learned, and lived with the plants 24/7 – this unlocked a new layer of understanding and appreciation for the food I am working with.
Carol - Cooks 