Food consulting for humans
I involve myself in the care of people's most basic need: to eat, out of a deep regard for the relationship between nourishing food and an individual's well being, as well as planetary balance.
My services are currently focused on food consulting; a natural extension of my previous focus of ten years on personal chef work. With the ability to work remotely, I can now provide assistance to a greater number of people who seek to improve their health through food.
My approach to healthful eating is based on a foundation in macrobiotics; ie., energetic balance and sound principles of self-nourishment. My services are for anyone seeking a beneficial change in how and what they eat.
Reasons for seeking out my food consulting services include:
- to reduce or eliminate meat consumption, yet still maintain a high level of protein
- to address health issues and conditions by making changes in diet
- to maintain an already healthy body but to go further into vibrant, balanced eating
- to receive help with menu planning due to long work days, busy work and family life, or as part of elder care
- to receive help with meal planning due to “meal-decision” burnout
- to be held accountable to food and dietary goals with weekly, bi-weekly, or monthly support and consulting sessions
My aim is to share with you what I know about food energetics and balance; to provide you with a new framework with which to think about food and your body, to provide you with on-going recipes and menu’s, and/or to support you as you implement changes.
My training as a chef and food consultant includes a year-long online macrobiotic food and counselor training program with Macrobiotics America / Macrobiotics Global (now closed); a three month cooking residency and a one month intensive at the Kushi Institute (also now closed) in Beckett, Massachusetts; and a number of sous-chef roles with chefs and caterers in the wider San Francisco area.
Images of Michelle's food and client reviews are viewable on her thumbtack profile.