Cooking 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, an individual's well being, and planetary balance.
Currently serving clients in the San Francisco Bay Area, I provide individuals, couples, families, and small gatherings food that is health-sustaining, vibrant, predominately plant-based, and savory. My services include weekly, bi-weekly, or monthly cooking; menu planning, shopping for menu, on-site cooking, and clean up (some cooking can be done off-site for delivery); consultations for how to eat “better”, depending on client’s needs; macrobiotically-based cooking for those with health conditions or an interest in this type of food balance; special-occasion small gatherings or events.
My training as a chef 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.