Bauman College alumna, Amy Krasner, shares her story about graduating from the Natural Chef program in 2012 and her business, Nourished Balance, where she works as a holistic nutritionist and natural chef in San Diego.
My name is Alicia Brasch and I was born and raised in the Bay Area. After living all over the world, in places such as Los Angeles, Japan, Minneapolis, Switzerland, and Seattle, I moved back to Northern California and now live in Marin County with my husband and three children. I received my B.A. in
A simple and quick vegetarian version of Moroccan tagine. This combination of vegetables with sweet dried apricots and warming exotic spices makes this dish perfect for cold weather. The tagine is served over couscous, a grain dish made from semolina wheat, a staple food of North Africa that was developed by some of the first
This month’s spotlight features Nutrition Consultant grad, Leandra Rouse, owner of Le’ola Wellness, who works as a nutrition consultant, personal trainer, workplace wellness consultant, AND on-camera fitness host for Fitbit and Joyus!
My name is Shoshanna Levy and I am a recent graduate of the Natural Chef program. In 2008, I completed the Nutrition Consultant program and began my own consulting business, Rogue Food, where I realized I enjoyed cooking for my clients as much as, if not more than, sharing nutrition information and advice. I’m a
A coconut lover’s dream, this simple cake is topped with dairy-free coconut whipped cream and contains grain-free coconut flour. The resulting dessert is moist, light, and a delicious showstopper at any dinner party. Note: the center of this cake may sag, so it’s best to use a filling that will spread easily, like jam or
Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. Save Print Mushroom Stock Author: Bauman College Serves: 2 quarts Ingredients 1½ Tbs olive oil 1 medium yellow onion, coarsely chopped 1 medium leek, sliced 4 cloves
In collaboration with Slow Food USA, Bauman College developed a recipe for their Meatless Monday Campaign. As part of this campaign, Anson Mills donated Sea Island White Flint Corn Grits for chefs from around the country to create plant-based dishes as a way to positively impact climate change. These corn grits are from Slow Food’s Ark
Beginning in 2018, Bauman College will be including a Foundations of Narrative Health Coaching module as part of our Nutrition Consultant Training Program curriculum. While our curriculum is robust with well-researched nutrition information, we recognized a need to more deeply develop our nutrition counseling education segments and empower our students to effectively engage with clients
My name is Shannon Redanz and I’m originally from southern California. I moved to the Bay Area in 2008 to attend San Francisco State University. After graduating with a degree in Nutrition and Foodservice Management in 2013, I knew I wanted to be a part of the food world. I’ve always been passionate about cooking