Workplace Wellness
Food & nutrition education your employees will actually use.
The easy YES on your wellness calendar
A workplace that feeds people well is a better place to work, and everyone gets a return:
Your team has dinner handled and a skill they keep for good.
Leadership gets a benefit people actually use.
And the whole thing happens around food, which is the oldest way we've ever had of taking care of each other.
Plus, it's practical, which is the very best part. Dinner (or breakfast, or lunch), handled, with the tools and knowledge to do it again next week, next year, and beyond.
This is an easy yes for your team too.
This is the employee wellness program your staff will remember. They join from their own kitchen using their own tools (no special equipment required), and family is welcome to join in on the fun too. Because this isn’t about being militant about food and health: this is a way to connect and find a bit of joy in dinner where 5pm used to be a drag.
The chat gets loud, people swap substitutions and show off what they’ve made. And after the first session, somebody almost always emails asking when the next one is. That's the part worth putting in your year-end report, getting your team healthier and happier with a bit of corporate nutrition education sprinkled right into the fun.
All classes are live and virtual, on your platform or mine, with no travel…ever.
One Chef/Instructor, two jobs
Most wellness cooking programs are one of two things. A chef who cooks beautifully and gets vague the second somebody asks about sodium. Or a dietitian who knows the evidence cold and cannot hold a camera steady while sautéing.
With me, you’ve got both!
Twenty-five years as a professional chef, fifteen of them running my own cooking school
Plus culinary medicine certification through Health Meets Food & The American College of Culinary Medicine
So the heart-health science and the knife skills come from the same person, in the same hour, on one invoice, all through a virtual cooking class for employees.
And I've been teaching this exact audience for years at AARP, Johns Hopkins/Osher Institute, the YMCA, and Frederick Community College.
What We Cook
Twenty-seven classes, grouped into three tracks of nine.
Book a whole track, pick and choose, or tell me what your people need and I'll build the calendar around it. Every class stands on its own, so anyone who has to skip a month can walk right back in.
Track One: Mediterranean Foundations. The how and the why behind the way of eating with the most research behind it.
Track Two: The Practical Kitchen. For everyone who wants to eat well and has about thirty minutes to make it happen.
Track Three: Targeted Health Topics. Cooking for what people are actually dealing with: blood sugar, menopause, a twelve-hour shift, heart health and more.
Good Food, Good Vibes,
Real Impact for Your Organization.
Heart health. Diabetes prevention. Midlife women’s and men's health. Sleep. Burnout and work-life balance. Mindful eating.
Send me the topic list from your wellness plan and I'll show you where it lines up with good food and an experience your employees will remember. Chronic disease prevention doesn’t just happen - you need to make it fun and memorable.
Let’s create something delicious together.
How it works
Every class is live and virtual, hosted on your platform or mine. That one choice does more work than it sounds like it does.
There is no travel cost, ever. The price on the sheet is the price you pay. A 6:00 am session before day shift and a 6:30 pm session that same evening cost exactly the same, so your shift workers get the same program as everybody else, on one contract. And people in every office, every department, and every spare bedroom desk join the same class at the same time.
Two formats:
60-minute demonstration and Q&A, up to 300 people. Everyone watches, cooks along if they want to, and asks questions through moderated chat.
90-minute hands-on cook-along, capped at 25. The cap is there so I can see what's happening in each kitchen and answer in the moment. It's a quality decision, not a technical limit.
Recipe packets and handouts go out as PDFs. Any other accommodation your team needs, just ask, there's no charge.
Want me in the room instead? On-site classes are available within about 50 miles of Frederick, Maryland.
What you get back
Every session produces a summary within five business days: registration count, live attendance, attendance as a percentage of registration, questions asked, and on-demand views where you've licensed the recording.
Quarterly and annual summaries show participation trends by class type and time slot, plus a specific recommendation on what to schedule next.
A post-session survey is included at no additional charge.
Notable Clients
These are cooking classes with real nutrition education behind them, taught to a whole workforce rather than to any one person. They are not medical nutrition therapy, individual dietary prescription, diagnosis, or treatment, and they do not replace what your employees hear from their own doctor. When a question needs individual clinical guidance, I point that person to their physician or a registered dietitian. Anyone managing a condition, taking medication, or living with a food allergy should check with their provider first. No health information is collected and all surveys are anonymous.
