Teaching Chef, Certified GAPS Practitioner
About the Instructor
Monica Corrado, MA, CNC, CGP is a teaching chef, Certified Nutrition Consultant, and Certified GAPS Practitioner who is passionate about illuminating the connection between food and well-being. She is a dynamic teacher, speaker, consultant, and author who lives to share the tools, knowledge and inspiration to cook nourishing, traditional food.
Monica has been teaching food as medicine throughout the US for more than 11 years after 18 years in sustainable food sourcing and preparation, menu design and management. She is a member of the Honorary Board of the Weston A. Price Foundation. Monica started her own Cooking for Well-Being Teacher Training program in 2012.
Monica’s current work focuses on the Gut-Brain connection. She enjoys empowering others by teaching them how to heal a leaky gut through food via the GAPS (Gut and Psychology Syndrome) protocol and others. She has had tremendous results with those on the Autism Spectrum, ADD and ADHD and autoimmune disorders.
Monica developed the first cooking classes for the GAPS diet, and has written several books explaining the how to cook in order to implement the diet. Her work is endorsed, supported, and recommended by Dr. Natasha Campbell-McBride, the author and creator of the Gut and Psychology Syndrome™ nutritional protocol. For more information about Monica's books, Cooking Techniques for the Gut and Psychology Syndrome Diet, see http://www.cookingforwell-being.com/Products.html
Contact Monica: firstname.lastname@example.org OR 970.685.7797
In this course, teaching chef Monica Corrado walks you through the art and science of making fermented condiments. Monica has been teaching traditional food cooking including lacto-fementation for more than 11 years!
You will first learn how to make whey, then fermented ketchup, mustard, and mayonnaise.