I was born in the US but moved to Japan for 6 years. These years in Japan allowed me to discover a new cuisine and flavors that I integrate with those that thrilled my childhood. In Japan, my activity as a nutritionist led me to study the healthy diet of the Okinawa centenarians, to integrate it in my coaching, food rebalancing and “diets” but also in the nutritional philosophy that I developed: the Kaizen Cuisine.
My approach to nutrition via the Kaizen Cuisine is like my consultations: personalized, caring, gentle and educational. As a pharmacist and nutritionist, food is for me a vector of vitality, health and longevity. It is not a band-aid on a wound, but the sum of all the good practices and habits put in place to prevent the wound.