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.
Claire Gerson is a senior in New York University’s Accelerated Master’s program in Applied Psychology and Counseling for Mental Health and Wellness. She is particularly interested in child development and the intersection between education systems and mental health resources. She is also a research assistant in one of NYU’s labs studying early childhood education and the efficacy of universal pre-K programs in NYC. Previously, Claire worked as a mother’s helper, nanny, afterschool program volunteer, and facilitator of equine therapy for children with autism and Down syndrome spectrum disorders. She enjoys teaching cooking and learning new recipes along the way!
Sandro is a Mexican cook specializing in Mexican, kosher and Japanese food. An experienced educator, he has taught English and culinary arts to students of all ages. During the summer Sandro is Head Chef at Berkshire Hills Eisenberg Camp and he is excited to teach in New York City.