Home About Services Schedule Testimonials
About Daniel Since childhood I’ve been drawn to cooking and the culinary arts. My father, a first generation Italian-American, was always in the kitchen, cooking up meals that were better than any restaurant fare. It was from him I believe I received my natural talent and affinity for the kitchen. In college I began cooking professionally for the Organic Alley Café. At this time, my major was Religion with a minor in Sustainable Agriculture. This led me to a profound respect for the Earth and those who work the land. I began to study ancestral and traditional systems of food preparation. It became apparent to me that our own human health and the health of our planet are deeply interconnected. This greatly influences what ingredients I use in my cooking and how I prepare food. Fresh, local or regional, seasonal, organic and always with an eye toward sustainability are the pillars of my food philosophy. When it came time to attend culinary school, I chose what I believe to be the best program in the country, The Natural Gourmet Institute. A program that offers training in health supportive cooking. Since graduating from culinary school I have focused mostly on Therapeutic Culinary Arts. This probably stems from my own personal journey. Having struggled with Candida for years I have experimented with every system of food and healing from Ayurveda and Macrobiotics to Vegan Raw food and come to believe that the best system is the one that nourishes the needs of the body in it’s current condition and life situation, rather than blindly following fads or dogma. Each of our journeys is unique. I encourage us to embrace them. I call myself ‘the Yogi Chef’ because I am a Yoga practitioner and instructor. Also Yoga means union and it is a practice that brings about awareness. This is what I strive to achieve in my culinary endeavors. Union between our own human health and the health of our planet; awareness of the effect food has on us and on our environment. If you have a specific health condition, or just want your family to eat better, I can help you. I am available as a personal chef, for private cooking classes and for catering parties, events and retreats. Blessings, Daniel Jay Daniel has been cooking professionally and passionately for the last 13 years. He is a graduate of the Chefs Training Program of the Natural Gourmet Institute for Health and the Culinary Arts in NYC. He holds a degree in Religion with a minor in Sustainable Agriculture from Prescott College in Arizona. He is a certified yoga teacher and former head chef of the Sivananda Ashram in Grass Valley, CA. He also studies herbs, seaweeds, and is a bicycle enthusiast. He teaches cooking classes throughout Connecticut and NYC.
Home \| About \| Services \| Schedule \| Testimonials \| Glossary \| Links \| Contact

Home About Services Schedule Testimonials

About Daniel

Since childhood I’ve been drawn to cooking and the culinary arts. My father, a first generation Italian-American, was always in the kitchen, cooking up meals that were better than any restaurant fare. It was from him I believe I received my natural talent and affinity for the kitchen. Chef Daniel

In college I began cooking professionally for the Organic Alley Café. At this time, my major was Religion with a minor in Sustainable Agriculture. This led me to a profound respect for the Earth and those who work the land. I began to study ancestral and traditional systems of food preparation. It became apparent to me that our own human health and the health of our planet are deeply interconnected.

This greatly influences what ingredients I use in my cooking and how I prepare food. Fresh, local or regional, seasonal, organic and always with an eye toward sustainability are the pillars of my food philosophy. When it came time to attend culinary school, I chose what I believe to be the best program in the country, The Natural Gourmet Institute. A program that offers training in health supportive cooking.

Since graduating from culinary school I have focused mostly on Therapeutic Culinary Arts. This probably stems from my own personal journey. Having struggled with Candida for years I have experimented with every system of food and healing from Ayurveda and Macrobiotics to Vegan Raw food and come to believe that the best system is the one that nourishes the needs of the body in it’s current condition and life situation, rather than blindly following fads or dogma. Each of our journeys is unique. I encourage us to embrace them.

I call myself ‘the Yogi Chef’ because I am a Yoga practitioner and instructor. Also Yoga means union and it is a practice that brings about awareness. This is what I strive to achieve in my culinary endeavors. Union between our own human health and the health of our planet; awareness of the effect food has on us and on our environment.

If you have a specific health condition, or just want your family to eat better, I can help you. I am available as a personal chef, for private cooking classes and for catering parties, events and retreats.

Blessings,

Daniel Jay

Daniel has been cooking professionally and passionately for the last 13 years. He is a graduate of the Chefs Training Program of the Natural Gourmet Institute for Health and the Culinary Arts in NYC. He holds a degree in Religion with a minor in Sustainable Agriculture from Prescott College in Arizona. He is a certified yoga teacher and former head chef of the Sivananda Ashram in Grass Valley, CA. He also studies herbs, seaweeds, and is a bicycle enthusiast. He teaches cooking classes throughout Connecticut and NYC.