Chelsea has been cooking and appreciating food ever since she fell in love with vine-ripened tomatoes at nine years old.
Chelsea is a graduate of the Institute for Integrative Nutrition, where she focused on combining traditional philosophies with modern concepts of nutrition. She received a BA in Anthropology at the University of North Texas.
Fresh and seasonal ingredients, simple preparations, a little creativity, and wisdom from traditional cuisines are what inspires Chelsea most about food and eating, and she happily shares her passion.
Learning artful Mexican cookery in Vera Cruz, creating and running the Lyons restaurant Cilantro Mary, adventurous cooking on a boat in Alaska, studying nutrition in-depth, and catering to busy and dear families as a personal chef have shaped who she is today.
Susanna’s love of cooking began in an outdoors program in high school; food prepared on a tiny back country stove tasted impossibly delicious. During her undergraduate environmental studies program at Pomona College, Susanna discovered sustainable agriculture as the nexus of her passions- environmentalism and eating. Food that comes from healthy, respected land and animals is the most nourishing and most tasty.
Susanna is a graduate of the Natural Chef Program at Bauman College, a course that specialized in cooking to support health.
Developing recipes that her mother, diagnosed with Celiac disease, can enjoy with family and friends without anyone noticing they are gluten-free has been some of Susanna’s most enjoyable training. Other sources of inspiration include her work with Weston A. Price based Three Stone Hearth Community Supported Kitchen in Berkeley, California and the Leaf Vegetarian Restaurant in Boulder (yes, for those of you familiar with both- it’s quite a range of nutritional philosophy and cooking styles- which is why the experiences are so valuable!).
When not cooking, you can find Susanna rock climbing, swing dancing, at a yoga studio, or playing with her cat.