Denver 2010
July 29 - August 1
- Denver,
- Denver,
Health-supportive Cooking
- Class
Event Times
# Day Times Status 23 Friday, Jul. 30 2:00 PM - 3:30 PM Limited Seating
Description / Notes
Health-supportive CookingA cooking style that supports general health and prevents disease
Overview of class:
Health-supportive cooking approaches food as a means of supporting one’s physical, mental, and spiritual well-being as well as preventing and treating disease. The aspects of health-supportive cooking that will be covered in this lecture include the criteria used for choosing healthy foods, ingredient substitution, health-supportive cooking techniques (which exclude techniques that have long been touted as healthy), and recommended bakeware and packaging. This class may well make you rethink the foods that you offer your clients and family, the cooking techniques you use, and the types of containers in which you cook and store food.
What you will take away from this class:
• The seven criteria used for choosing healthy foods
• Substituting health-supportive ingredients for the more mainstream, unhealthy alternatives
• Recommended cooking techniques and the science behind those recommendations
• Which bakeware and packaging to use to avoid leaching of toxic chemicals into food
Target Audience: AllAll = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
Carole Ortenzo
Chef Carole’s first career was in Army medicine, from 1978 to 2003, during which she became a board-certified general surgeon, Chief, Department of Surgery at two hospitals, and the medical director at her last duty station. As her career progressed, Carole became increasingly appreciative of how important disease prevention measures were to the overall healthcare mission. As a result, when her Army career drew to a close, she decided to switch from the role of surgeon, where she met people whose conditions were already advanced, to a capacity in which she could help people to prevent disease from occurring in the first place.
To that end, in 2003, she underwent training in health-supportive cooking at the Natural Gourmet Institute for Health and Culinary Arts, in Manhattan. In 2004, Carole traveled to Bulgaria to assist one of her cooking school instructors in opening the first health-food (and non-smoking) restaurant in that area of the world. Upon her return, she moved to McMurray, PA, a suburb of Pittsburgh, near where she grew up. After two years of recipe testing and taking classes from local chefs, Carole attended the Culinary Business Academy in Rio Rancho, New Mexico in 2006, became a member of the United States Personal Chef Association (USPCA), and started Organic Personal Chef Service. In September 2008, she became a certified personal chef through the USPCA.
In 2007, Carole helped to design her own eco-friendly, commercial kitchen, and in 2008, it was installed in her home and became licensed. Since then, she has used her kitchen for meal service and dinner party preparations as well as for health-supportive cooking classes.
Chef Carole was a featured source for an article on making desserts with healthier sweeteners, instead of white sugar, in the June 2008 issue of Wellness Magazine. Also, in 2008, she was commissioned to create recipes for www.myfoodmyhealth.com, a wellness website that provides daily menus, along with quick-and-easy recipes, to accommodate a variety of dietary restrictions. Carole was featured in articles in two Pittsburgh area magazines and in the Winter 2009 issue of Food Network Magazine. She has also appeared on local Pittsburgh TV to discuss organics and health-supportive cooking.