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ABOUT MEMy journey with food began with a clear realization that the only way of living that has sense and meaning is doing something that I love with all my heart. For me such a thing has always been cooking. Since that day I had a very firm decision to drop the job that I didn’t like and to start cooking for a living. I wanted to reach an audience bigger than just friends and family. Long story short, together with my friend George we started a business that is now eight years old and is known as Two Tablespoons. It exists in the form of two vegetarian/vegan cafes located in New York City. It is an exciting ongoing journey with its ups and downs, challenges and rewards.
As the business began growing, I started to be less engaged with the cooking part, and more engaged with running the operations. This is when I felt the need to find a new creative outlet. Soon enough I started to get invitations to cook at retreats and gatherings. Cooking for retreats brings me fulfillment, because I get to experience people. Seeing how much joy and pleasure food brings, how people share warmth and conversations over food, is an important part of my work as a chef . I believe that eating healthy should not become a dogma. It is a path of self-inquiry that is individual to each one of us. What may suit one man’s diet may bring harm to the other. I always keep my mind flexible in the definition of healthy. I travelled around the world and collected a lot of ideas and inspiration from colorful ethnic cuisines. I am very keen on making food that is not only beneficial to the body, but exciting to the senses as well. Food is a multidimensional expression for me, and a multidimensional experience for those who enjoy it. Food is about togetherness, joy, celebration, vitality and life! |
SERVICES
I offer chef services for retreats of different modalities: yoga, sacred medicine, music, therapy, art etc.
Food that I offer is wholesome and plant based. Most of the time I use a combination of vegetables,
legumes, grains, proteins and healthy fats. I can cook totally vegan or use dairy and eggs.
I am also opened to incorporate fish and poultry if necessary.
I can adjust the menu to the needs of the retreat and create a custom menu,
considering dietary restrictions and number of participants.
I have travelled around the world and collected a lot of ideas and inspiration from colorful ethnic cuisines,
which I bring to my cooking. I am very keen on making food that is not only beneficial for the body,
but exciting for the senses as well. Food is a multidimensional expression for me,
and a multidimensional experience for those who enjoy it.
Food is about togetherness, joy, celebration, vitality and life!
Food that I offer is wholesome and plant based. Most of the time I use a combination of vegetables,
legumes, grains, proteins and healthy fats. I can cook totally vegan or use dairy and eggs.
I am also opened to incorporate fish and poultry if necessary.
I can adjust the menu to the needs of the retreat and create a custom menu,
considering dietary restrictions and number of participants.
I have travelled around the world and collected a lot of ideas and inspiration from colorful ethnic cuisines,
which I bring to my cooking. I am very keen on making food that is not only beneficial for the body,
but exciting for the senses as well. Food is a multidimensional expression for me,
and a multidimensional experience for those who enjoy it.
Food is about togetherness, joy, celebration, vitality and life!
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I also offer altar creation as a way of honoring the Mother Earth and her gifts to us. I can create an altar on my own, so it can be used as a place to hold a sharing circle or meditation practice. I can also facilitate altar creation for the participants of the retreat. It is a beautiful meditative creative practice, which is especially loved by women. It is an opportunity for self-expression, connection to the elements and prayer.
Altars are made using natural grains, beans and other materials. |
SAMPLE MENU
Breakfast
Mango Chia Seed Pudding
Cabbage, Fennel, Apple, Kale and Tahini Salad
Coconut Oatmeal with Fruit, Berries and Nuts
Mediterranean Shakhuka Omelet
Bell Pepper and Kale Tofu Scramble
Breakfast Potato
Fruit Salad
Bread, Jams, Nut Butters
Cabbage, Fennel, Apple, Kale and Tahini Salad
Coconut Oatmeal with Fruit, Berries and Nuts
Mediterranean Shakhuka Omelet
Bell Pepper and Kale Tofu Scramble
Breakfast Potato
Fruit Salad
Bread, Jams, Nut Butters
Lunch
Arugula, Cucumber, Radish and Tahini Salad
Warm Cauliflower, Lentil and Grape Salad
Herbed Quinoa Pilaf
Roasted Smoked Tofu
Zucchini, Corn and Thyme Sauté
Sweet Potato and Butternut Squash Tortilla
Warm Cauliflower, Lentil and Grape Salad
Herbed Quinoa Pilaf
Roasted Smoked Tofu
Zucchini, Corn and Thyme Sauté
Sweet Potato and Butternut Squash Tortilla
GALLERY
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"The hut was seen as a big head, the door was called a mouth, and the grinding stone its teeth. The people lived inside, eating food grown and brought by men, cooked in water brought by women, over firewood brought my men, ground on stone by the women, to feed everybody. The compounds were called nests, the bringers and preparers of food the Parent Birds, and the little kids nestlings. Eating together at the end of the day was the main goal of one's existence: that all one's people should have returned healthily from danger and difficulty, to be all together in their nest where there was enough food to eat, enough wood to cook it with, and happy to eat without warfare between us as relatives and friends. This was what we all wanted: food and togetherness."
Secrets of the Talking Jaguar, Martin Pechtel |
CONTACT ME TO GET A QUOTE, MAKE A BOOKING
OR ASK A QUESTION
nourishmentbykatya@gmail.com
