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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.  ~Doug Larson

The enjoyment of healthy food over degenerative food is a matter of mental state more than culinary abilty.
-Chef Jay


About the Chef

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Growing up in a variety of settings around America exposed Jay to many traditional practices. But it wasn’t until he suffered illness and spent years neglecting his health while pursuing business success that he learned food has a direct impact on the health of our bodies, relationships, communities and the environment.

             Drawing on the wisdom of traditional cultures and current scientific studies his passion is to educate, inspire and nourish those in need. He views whole foods as preventative medicine, and he stays up to date on current food issues and health concerns in order to create safe, sustainable menus. Jay loves to create new recipes share them with hungry friends and speak excitably about food with anyone who asks.

           Currently he is providing a variety of services to individuals, organizations and institutions around the country while being based in the San Francisco Bay area. He combines his training, knowledge and passion into ‘Therapeutic Chef’ services, which has enabled him to work with various individuals, catering companies, restaurants, and other organizations to provide menu consulting, recipe development, nutritional and cooking demonstrations and classes, resources and encouragement.

         
  Food Philosophy...
  Jay views whole foods as preventative medicine, and a window into our lives that we can use to develop healthy relationships to every other important part of life. He stays up to date on current food issues and research and incorporates them into some of the wise food traditions to create the healthiest, and most enjoyable meals. His approach incorporates environmentally supportive cooking practices that focus on healing the body, mind and spirit, emphasizing the use of traditionally prepared, primarily organic, plant-based whole foods and humanely raised and pastured animal products, the way God intended it.

Cooking for Health

     With a unique ability and experience in both the traditional cooking profession and the holistic health field, Jay's services are focused on cooking for health, not just flavor or appearance as so many other cooks do. This approach places the health of the whole experience as priority in sourcing, preparing, serving and discarding of excesses. By cooking, even living, this way one gains an even deeper satisfaction of what we hunger for by knowing that what we choose to eat is contributing to the health of everyone involved.

Specialties:

Nutrient dense Omnivore, Vegetarian, Vegan, Raw living foods and Allergen free diets

Auto-immune disorders, Cancer-Support, Cardiovascular, Lymphatic conditions, Diabetes, Chronic Fatigue, Digestive disorders. Food allergies, detoxification, surgery recovery, Garden to table cooking/teaching, Adventure culinary arts.


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Graduate of Bauman College Natural Chef course, fall 2007/08

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Certified Food Safety Manager from the National Registry of Food Safety Professionals, 2008

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Member of SlowFood Berkeley

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Slow Food is a global grassroots movement to restore our health, our planet, our communities and our livelihoods by replacing fast food with good, clean and fair food.