Meet Melinda Rand, MA
As a "foodie" from birth, I view food as nourishment for our total well-being. Living with diabetes, food sensitivities and weight management issues for most of my life, I have been challenged to create healthy and tasty food that nourishes my body as well as my soul.
From a young age I have lovingly created health-conscious meals for family, friends and neighbors, as well as Buddhist retreats and my extended communities in the States, Europe and Latin America. Living and cooking in Asia for extended periods enhanced my appreciation for unique tastes and knowledge of alternate food combining and preparation. As a mental health therapist with over 20 years' experience, I know only too well the dynamic food plays in our lives. In particular, as a gerontologist I understand the special needs of our senior population. I am presently a Ph.D. candidate at the Taos Institute, University of Tilburg, Netherlands. My field of study is in Cross-Cultural Community and the Co-Creation of Transformational Aging.
Being a self-taught chef, these opportunities continue to fuel my passion for creating healthy, simple, nourishing food. I constantly strive to educate myself about imaginative health-conscious food preparation that is both tasty and meets dietary needs. From devouring cookbooks as though they are novels to surfing the Internet for new recipes and health-related material, to experimenting in the kitchen and sharing my meals, my joy in culinary creativity is infinite.
The greatest gift I can receive is a joyful smile when my food is eaten. Being a personal chef is a great privilege and I am excited about the possibility of serving you.
May each bite be nourishing.