It was a teenage summer in Italy that awakened Nancy to the delight and power of food. As a journalist some twenty years later she attended cooking schools in Sicily, Tuscany and Lombardy, learning to cook from top Italian chefs. On returning to the States and adopting a macrobiotic diet and approach to food and eating, Nancy’s life was transformed by the birth of her two daughters. Now a certified macrobiotic counselor, she crafts innovative, integrative food awareness education and cooking programs for children and adults. The kitchen is her happy place, and teaching is her happy state.
Heather grew up watching her grandmother cook on their family farm in Iowa where she learned the value of farm fresh ingredients at an early age. This love led her into culinary studies at the Natural Gourmet Institute (NGI) and combined it with her desire to create whole, vegetable-centric, health supportive, and above all delicious food. After graduating from Natural Gourmet Institute (NGI) she worked at The Modern under Chef Gabriel Kreuther, Armani Ristorante, Nougatine, and Jean-Georges Restaurant (his three-Michelin star flagship). Now a private chef working in New York, she loves to share her knowledge through teaching. She hopes to inspire students to eat well by feeding all of the senses and igniting a love of cooking.
As a child Tricia helped can tomatoes, make marinara sauce and form handmade pillowy ravioli in her Italian Nonna’s kitchen for their Sunday family feasts. Later, as a newlywed in Japan, her passion for Japanese culture and food took root as she learned to make classic Japanese dishes. At home in New York, Tricia is an enthusiastic cook who enjoys experimenting with all cuisines. Tricia brings all of this along with her skills, wisdom, creativity and passion teaching cooking to her teenage daughter and to all of her students.
Never allowed to dirty the kitchen at home as a child, Sue made up for lost time as an adult. After studying books and attending Peter Kump’s NY Cooking School (now the Institute of Culinary Education), she started teaching her own classes at home, in adult education spaces and in major department stores. In addition, Sue baked and sold cheesecakes and decorated cakes for years. In Sue’s view, cooking is a personal pleasure as well as a form of communication of love to family, friends and students.