Just got out of culinary school, graduated from a place called the Natural Gourmet Institute - they have a unique approach to food that focuses more on food as healing. While we were trained in traditional culinary technique, we also learned to cook for various health conditions, work with people who have cancer and other autoimmune diseases, etc. using a variety of models from Ayurveda to Chinese 5-phase to macrobiotic, learning the pros and cons of each system.
I'm mainly here to feed my curiosity and passion for food and hopefully, after some time in traditional and non-traditional restaurants, break out into the health world and cook gourmet food for people with chronic health conditions.
Thanks for the support, information and ideas in advance!