As a chef, creating positive change in the food and health industry is Kimi's ultimate goal. Cooking is the lens through which she views solutions within these realms. By bringing back the 'old tradition' of cooking, we are re-introducing the importance of culture, mindful sourcing, sustainability, local foods, environment, and healthy living in general. Take a close look at the ingredients used to create a meal, and you will realize that they are a reflection of all of these topics, compiled into one cherry tomato, per say. Let's simplify and bring the focus back to the ingredients.
After growing up in the low country of South Carolina, Kimi now resides in the agricultural epicenter of Skagit Valley, WA. When it comes to food, she finds her inspiration from passionate health practitioners, seasonality, culinary colleagues, and the great outdoors. These factors, blended with a passion for nutritional awareness, Michelin-star training and the Slow Food movement, have created a unique style of deluxe culinary quality. Her first job out of high school was picking corn on an Organic farm in Colorado, and she then spent the next few years fostering a true appreciation for locally grown products; working for a local pie company, health food stores, and in the kitchens at fly-fishing lodges in both Alaska and Chile.
Kimi eventually went on to study Biology and later graduated from Le Cordon Bleu Culinary school. She spent the next 7 years employed as Head Chef on sailing and motor vessels in worldwide locations. This enabled her to work with a myriad of global cuisines, local farms, food preferences, and within the realm of individualized nutrition and menu planning. During this time, she also refined her craft in the kitchens of top Michelin star restaurants including; The Fat Duck (England), The Royal Mail Hotel (Australia), and she helped to open a 'real food concept' Cafe in Melbourne, Australia, named Earl Canteen. (They now have 9 locations!) She continued her career teaching as a Graduate Professor for the National University of Natural Medicine in Portland, Oregon, and was lucky enough to co-create the program and teach classes for the Masters of Nutrition Program for 6 years. Click here to learn more about this amazing program.
Kimi has also spent time cooking for yoga/wellness retreats, and consulting on healthy food cafes and projects. These days, she is more excited about food than ever! She hosts local farm dinners, and is involved in many other food, health and nutrition events happening around our area. She looks forward to meeting you and help you with your food dream, whether large or small. Contact Kimi today, and she will help you realize how food, good health and cooking can fulfill your life in every way.