I work as a private chef for a small group of clients with chronic health issues, cancer, or food allergies. My focus is to provide healthy nutrient rich meals. Before my husband contracted cancer I cooked using rich ingredients (think "French Laundry" or "Bouchon"). After he became sick I started converting my recipes to gluten-free, dairy-free, vegetable-packed versions...at least where it was possible. I buy from local farmers, and when I have meat (rarely) on my menus it comes from pasture-raised animals from my area. I went back to school for a degree in nutrition. I keep chickens, and have a large organic garden.
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Cookbooks Msft Owns See All
Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
by Heidi Swanson
Avg Rating: (103)
La Tartine Gourmande: Recipes for an Inspired Life
by Beatrice Peltre
Avg Rating: (7)