“Pooja’s culinary style blends healthy ingredients with sensational flavor.”

Ingredients:

Carefully and intelligently sourced, organic, minimally processed ingredients from the highest quality sources.

Unrefined sugars, gluten-free grains, traditionally fermented foods (e.g. sourdough) , and fresh garden herbs are the hallmark of her cooking style.

Curated from local farmers markets to imported brands from countries such as Italy, Japan, and France.

Cuisine:

Inspired by various global cooking traditions.

Education:

619-Hour Professional Chef Training Program at the Natural Gourmet Institute, the first accredited culinary program to be dedicated to healthful cooking licensed by the New York State Department of Education.

T. Colin Campbell Center for Nutrition Studies Plant-Based Certification

Reset & Rise Dinners and Food Experiences

Reset & Rise Dinners are monthly by invitation.

Experiences take place in the communities surrounding Stanford University.

Menu Development & Culinary Direction Services

Assisting business owners and chefs source the highest quality ingredients based on flavor and nutrition profile.

Menu development and seasonal refreshing consultations.

Helping to establish a healthy culinary Mission Statement for restaurant owners and chefs.

Healthy food education services for food industry professionals.