Friday, 13 April 2012


Natural Chefs...Creating vegan and macrobiotic style cuisine, from daily meals to the healthiest gourmet fare for any special event. Signatured by their original vegan recipes that combine Patricks extensive French food background with Mother Natures wisdom, revealing delicious fusion cuisine that is truly good for you.

Macrobiotic Principles, to balance diet and lifestyle...Macrobiotic focuses on plant-based foods, organic ingredients, natural cooking techniques, the seasons and environmental influences to create balance and harmony in ones life and the world around them. Embracing a whole foods dietary foundation to promote health, longevity and greatly enhance the bodys natural capability to self-heal.

Kundalini Yoga, to balance the mind, body and spirit...Yoga has been used for centuries benefiting everybody, at any age. Practitioners gain a strong immune system, vital organs and nervous system along with good circulation, overall body awareness, increased focus and mental well-being.

Jeanne Beveridge was born and raised in Rochester, New York. She grew up in the kitchen where her grandmother taught her traditional Italian Cooking at a young age. Mary transmitted to Jeanne her passion for food and the importance of taking good care of the people around her.

A die-hard skiing enthusiast and outdoor lover, Jeanne has been very physically active throughout her life. Although, as she gained years she came to realize that the high impact, stressful workouts that had once served her were too strenuous and she needed to slow down. Transitioning from a daily life of cardio and weight training to the yogic practices was a huge shift. But, she was amazed by what she discovered. She had greater strength, enhanced focus, increased stability, better flexibility and after years of gaining a strong knowledge of Hatha and Ashtanga Yoga decided to embrace the mother of all the yoga practices, Kundalini.

A practice rich with technology for the care and maintenance of the human mind, body and spirit.Several years ago, she switched from the standard American diet and lifestyle to the Macrobiotic Way. Influenced by a great need in her home for healing, she embraced the practice. Witnessing first hand the amazing rejuvenation power of the human body.

Patrick Grosset was born in the small village of Megeve, France, raised with the love and support of his mother and sister. In the traditional lifestyle of the French Alps, he enjoyed the natural foods provided by the forest and home garden. The connection between food and the world around him was instilled at a young age.

He started his kitchen experience in a small establishment packed with the tourist crowd in his early teenage years. His gourmet cooking foundation was then formed in French art of cuisine on the nearby Lake of Annecy, where he studied for many years. Traveling to many parts of the world he has worked along side greats chefs and cooks of Europe, the Caribbean and Florida. Inspired by the readings of Michio Kushi, this chef decided to take food to the next level. Embracing the knowledge of the true power of nature, he attended the Kushi Institute in Massachusetts to study and become a Macrobiotic chef and teacher.

Fusing years of experience in the restaurant world with the traditional practices has given Patrick the knowledge to create original recipes that are not only healthy for you but are also gourmet fare. The best of both worlds.

Patrick cooks vegan/macrobiotic meals in the comfort of people homes, creating balanced menus for the whole family. Teaching simple and delicious recipes in various classes and workshops in health food stores and privately, he provides the tricks for busy people to manage a whole foods kitchen in the real world.

Proficient in medicinal cooking, studying with world-renowned Senior Macrobiotic Counselor Mina Dobic, Patrick provides jumpstart knowledge for people who are healing the Macrobiotic Way. Learning for a better tomorrow. Work in progress

Jeanne Beveridge & Patrick Grosset


To order call (818) 512-9195

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