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.

Tricia Brown

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.

Rachel Rutstein

As a child, Rachel loved to watch her parents cook, fascinated with their rich family traditions that included middle eastern and Iraqi-Indian Jewish cuisine. When she was 13, she moved from New York City to Israel where her love for cooking and eating grew. After high school she attended the Israeli Chef’s College in Tel Aviv. She began as a sous-chef and worked her way up to becoming a chef in a New York style diner in Israel. Rachel’s claim to fame: she can adapt a recipe just by glancing at it. Back in New York, Rachel wants to share her passion with kids.


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

S has ****LOVED*** this class!
Thank you so much for all you have taught her and all the ways you've helped her develop even more of a passion for food, eating and Jewish culture.

- B.