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Michelle Sugiyama engages, inspires and empowers people to put themselves and their health first. While she is the Founder of Mindful Eating, a National Board Certified and Master Certified Health Coach, International Speaker and Nutritional Chef, Michelle did not begin her career in wellness. She received a M.S. in Chemistry and then quit corporate America after ten years. She graduated from Le Cordon Bleu and founded a personal chef company so families could eat healthy food around their own dinner table. She went back to corporate America as the highlight of numerous employee wellness programs with captivating seminars and culinary demonstrations. Due to Michelle’s passion for lifelong service, she recently became a #1 Bestselling International Author in “Break Free to Stand in Your Power.” For over 16 years, Michelle has enhanced the wellness of busy women, families and employees at mid-sized to Fortune 100 companies by bridging the gap between knowing you should be healthy and actually doing it. While science-based, with a focus on the microbiome, she gives simple, effective and practical tools so you can truly enjoy the golden half of life. Michelle’s inspirations are her 9-year-old adopted daughter and 101-year-old grandmother; whose mantra was Health is #1.
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Hello; my name is Jess, and I am a personal chef. I am a culinary graduate and have worked in food and hospitality for many years. I am a huge foodie, and believe that food can be healthy and taste good. As a Holistic Chef, I see the whole experience; mind, body and soul. A recipe is a way of expressing yourself. Each ingredient is put into a dish to complement one another to create fusion. All food is energy. By using only the best quality and sustainably-sourced produce, I maximize all of the benefits and nutrition in each ingredient. When I cook for people I feel like I'm giving them a piece of me. I want to share with people the knowledge I have of food by teaching them about different cuisines, introducing them to new flavors and showing them different cooking techniques. Being a part of this is what brings me the most joy. These are the moments that affirm I love what I do.