I began eating organic food and using sustainable products when I was eighteen years old while attending my first undergraduate school in Newark, New Jersey. I had to drive an hour each way to a small health food store run by a Jamaican guy in order to find them. That time in my life began a discipline that has stuck with me ever since. Regardless of where I am or whether I have much money or not, I always try to find and support individuals and companies that are leading the way to a more holistic way of growing, packaging, and distributing food.
A series of photos from the autumn harvest at an organic farm in Central Maine
Since that time, I have been fortunate to have worked as an assistant chef, bar manager, and head chef at many renowned organic/sustainable restaurants and spiritual retreat centers in the United States, Canada, Europe and New Zealand. I have also been the kitchen manager/head chef for several educational organizations that work with at-risk urban youth. Thus, I have been able to directly impact the lives of thousands of children and adults by providing them with wholesome organic meals, natural cooking classes, and an introduction to organic gardening.
I also spent several years working and volunteering on organic and biodynamic farms and was the General Manager of an organic garden/café on a small island off of the coast of British Columbia, Canada, for two years.
All of these experiences have taught me the deep value of a life lived close to the land, which honors the earth and her life-sustaining bounty.
Some of the restaurants and organizations that I have worked with are:
Hollyhock Retreat Centre, The Power of Hope, City Kids Wilderness Project, Millennium Restaurant, La Serrania Retreat Centre, Raw, The Grunewald Guild, Café Gratitude, The Ashland Creek Inn, and The Aubergine Orchard.