My career as a chef began as a fluke. I was already pursuing a healthy food path for personal reasons, but went “balls to the wall” and became an Executive Raw Food Chef at a Vegan Biodynamic Wine Bar on the Lower East Side in NYC. I have also been a private chef – catering events, delivering hundreds of gallons of freshly pressed juices and smoothies to clients, creating delicious, local and seasonal food menus for private dining events in New York and San Francisco, and I continue to teach cooking, fermentation and healthy food prep classes in person and online. I penned a recipe book in 2014 called Adding Raw Is Easy and I also appeared on The Food Network on an episode of “Unwrapped”…
These days, I consult for cafés, grow my own food, facilitate Farm-to-Table Events and talk a lot about the food supply chain on my podcast called Food Slain.
