I have been cooking on yoga and meditation retreats, sporadically since 2014.
I love preparing healthy, nutritionally-balanced, ethically-sourced meals and I firmly believe that food should be thy medicine.
How food affects the practice.In yoga the physical body is also called the ‘food body’, we really are what we eat. Literally every drop we drink and morsel we ingest chemically transforms to become our body, and perhaps more surprisingly our mind, in a continual feedback loop. So our physical form is the product of its diet. I have found that if my body hates what I am eating, I find emotions like self-hatred arising. If it likes what I am eating, I experience more comfort in my own skin.
In the kitchen. June 2018, Catering a luxury Yoga retreat in Ibiza for 14 people.
Feb 2016, 2017 & 2018 I gave service as lead cook at my meditation teacher, Burgs’, long winter retreats in the Pyrenees and in Scotland. Cooking for between 20 -35 people a day.
Summer 2015 I was one of four lead cooks on Godfrey Devereux’s Windfire Yoga retreat. I cooked for around 30 people a day, using only macrobiotic grains, pulses, sea vegetables and condiments and whatever local, seasonal vegetables, fruit and herbs were available from the extensive Tuscan kitchen garden that day. The menu is designed purely to support the yoga practice and encourage a meditative mindset.
Summer 2014, 2016 & 2017, Kaliyoga, Italy. Working with the resident chef to serve supremely healthy, balanced meals to the retreat guests.
In 2013 I worked as a cook at Soul Kitchen Organic Vegetarian restaurant in Crete.
After assisting in the kitchen on a yoga retreat in Fuertaventura in September 2012, I went on to cook in a luxury Ski chalet for five months (breakfast, afternoon tea and four-course evening meal).