My Education

Sara is a Certified Nutritional Practitioner {CNP} who graduated from the Institute of Holistic Nutrition in Toronto, Ontario. IHN is a private college that offers an intensive holistic nutrition program.  Sara graduated in 2003 with a diploma in Applied Holistic Nutrition and has earned the designation of Certified Nutritional Practitioner (CNP).

Sara is also a graduate of the world renowned Natural Gourmet Institute for Health and Culinary Arts in Manhattan, New York.   It is the first nationally accredited Culinary Arts program for healthy cooking.   The school curriculum involved learning how to use and prepare whole grains, beans, vegetables, sea vegetables, soy foods, fruits, nuts, sustainable seafood, organic eggs and organic chicken.  Baking and dessert techniques emphasized unrefined whole grain flours and natural sweeteners as well as gluten-free baked goods.  Creative cooking and meal preparation, including menu planning and balancing meals were integral to the program.  Training included but was not limited to the principles of Western nutrition, macrobiotics, Ayurveda as well as cleansing and detoxification with living foods.  The  principles and practice of preparing whole, healthy, natural meals that facilitated digestion, strengthened the immune system and helped to prevent a variety of diseases such as cancer, heart disease, osteoporosis and arthritis to name a few, were the cornerstones of the program.

While in New York Sara was fortunate enough to have the opportunity to work with the following chefs, culinary institutions and leaders:

Chefs’ Assistant:  James Beard Foundation, New York, NY.

Chefs’ Assistant:  Peter Berley, author of The Modern Vegetarian Kitchen, Fresh Food Fast, The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between, New York, NY.

Chefs’ Assistant:  Andrew Dornenburg and Karen Page, author’s of  Becoming A Chef, Culinary Artistry and Dining Out, New York, NY.

Chefs’ Assistant and Recipe Tester:  Elizabeth Schneider author of Uncommon Fruits and Vegetables, and Vegetables from Amaranth to Zucchini: The Essential Reference New York, NY.

Culinary Internship:  Greens Restaurant, Chef Annie Somerville, San Francisco, CA.