About the Chef
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 unique and delicious meals. Jay loves to create new recipes share them with hungry friends and speak excitably about food and health with anyone who asks.
His combined training, experience and passion as a therapeutic chef and farmer has enabled him to work with various individuals, catering companies, restaurants, food manufacturers and other organizations to provide menu consulting, recipe and product 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 incorporates environmentally supportive cooking practices that focus on supplying ones body with the most nutrient dense foods while emphasizing the use of traditionally prepared, primarily organic, plant-based, whole foods and humanely raised and regenerative and pastured animal products.
With experience in the traditional cooking profession, regenerative farming/ranching and the holistic health fields, Jay's services are focused on cooking for health and not just flavor and appearance or entertainment as so many other cooks do. This approach places the holistic pleasure of the food experience as priority when planning, sourcing, preparing and serving meals. By cooking and even living this way he hopes that we all will gain an even deeper satisfaction of life through the daily act of eating.
Specializations:
Nutrient dense Omnivore, Vegetarian, Vegan, 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.
Download Resume
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 unique and delicious meals. Jay loves to create new recipes share them with hungry friends and speak excitably about food and health with anyone who asks.
His combined training, experience and passion as a therapeutic chef and farmer has enabled him to work with various individuals, catering companies, restaurants, food manufacturers and other organizations to provide menu consulting, recipe and product 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 incorporates environmentally supportive cooking practices that focus on supplying ones body with the most nutrient dense foods while emphasizing the use of traditionally prepared, primarily organic, plant-based, whole foods and humanely raised and regenerative and pastured animal products.
With experience in the traditional cooking profession, regenerative farming/ranching and the holistic health fields, Jay's services are focused on cooking for health and not just flavor and appearance or entertainment as so many other cooks do. This approach places the holistic pleasure of the food experience as priority when planning, sourcing, preparing and serving meals. By cooking and even living this way he hopes that we all will gain an even deeper satisfaction of life through the daily act of eating.
Specializations:
Nutrient dense Omnivore, Vegetarian, Vegan, 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.
Download Resume
Graduate of Bauman College Natural Chef course, fall 2007/08
Certified Food Safety Manager from the National Registry of Food Safety Professionals, 2008
Member of SlowFood Berkeley
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.
