In an era where academic, healthcare, culinary and corporate leaders are trying to make an edible difference, Stefanie’s expertise as a professional chef, environmental nutritionist and educator, offer her a unique skill set to be able to guide groups towards creating a truly sustainable food foundation for their specific audience.
Over the years, I have collaborated with numerous schools and school programs to integrate culinary nutrition education into existing curriculum. Current and past clients include Teachers College, Columbia University, University of Bridgeport, Early Head Start and Community Food Resource Center.
Food and cooking education play a critical role in healthcare. Yet, many healthcare providers lack the knowledge, skills and time to offer effective guidance to their patient population. Over the years I have worked alongside accomplished healthcare providers to help change the face of healthcare. Current and past clients include Integrative Functional Nutrition Academy, Center for Mind Body Medicine, Kripalu Center for Yoga & Health, Donna Karan's Urban Zen Foundation and Field to Plate.
Culinarians are now seeking the knowledge and skills to make the most healthful ingredient choices for their customers and the environment while also respecting their bottom line. I have had the great pleasure of working alongside many accomplished cooks and chefs from haute cuisine to school food service. Current and past clients include globally celebrated Jean Georges Vongerichten as well as large groups of country club chefs in the NYC Metro area, Wellness Foundation of East Hampton and Metropolitan Montessori School.
With evolving consumer interest in sustainable sourcing, food transparency and authentically healthy end products, industry is starting to shift. I love to help companies do the right thing as they aim to develop truly clean and transparent products. I have worked with ABC Carpet & Home, Naturopathica Healing Arts Center & Spa, Titan Tea, Ocean Approved and Consumer Eyes.