In this episode, I chat with Chef Nina who is a leader for women in the culinary world about food & nutrition and what it means to thrive.
Nina Curtis is the Director and Executive Chef for the Adventist Health, Roseville Campus Café and Culinary Arts department. At the helm of this dynamic culinary division, Chef Curtis continues to be recognized as a leader and trailblazer in the plant-based culinary movement.
As the former Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness boot camp and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Nina keeps her finger on the pulse of the wellness and plant-based lifestyle trends.
Nina has been an avid proponent of a plant-based lifestyle for the past twenty years. Nina’s food and beverage background over the years include working with the Marriot Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York and the Springs Restaurant and Wine Bar, Los Angeles.
Chef Curtis presents lectures and demonstrations on health, nutrition and whole foods all around the world. She has developed wellness training programs, set up kitchen operations and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous garden-to-table recipes that are essential to having a delicious plant-strong culinary experience.
An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.
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*Interview views are opinions of the individual. This podcast is not a source of medical advice*