Educators

Nancy Wolfson-Moche

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 Brown

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.

Noa Simon

Born and raised in Jerusalem to a family with Jewish-Moroccan and European roots, early on Noa was introduced to a unique mix of culinary traditions. In a house that was always filled with close family and friends, Noa learned high-end home cooking, and at the age of thirteen became a sous-chef for a boutique catering company. A daughter of educators, her passion for education led her to work with kids as a private tutor and a caretaker. Currently living in New York, Noa is excited to combine these interests and share her love for food with kids!

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).