My passion meets your basic needs
When you couple your passion with something you must do to survive, it’s a side hustle worth pursuing. I have both an education in and a devotion to cooking and nutrition. For over fifteen years I have been teaching my clients about cooking food that leads to a healthier and more balanced diet and lifestyle.
MEET YOUR INSTRUCTOR
Lisa Caldwell
Chef, Nutritionist
I turned my passion for food into an award-winning, female-owned company that offers nutritional education, personal cooking, and meal prep training to private, corporate, and fitness community clients across Massachusetts. I have been in love with food for as long as I can remember. This passion was born through a parent’s chronic illness. Whether it was cooking as a young girl, obtaining a B.S. degree in Nutrition, or working as an executive pastry chef in hotels, I found myself in flow, lost in the textures, fragrance, and combinations of individual ingredients that promised flavor and solid nutrition. This focus on healthy eating became a business model, albeit a lean one. And as a successful solo proprietor, I am the boss and the staff.
My own auto-immune journey
During the pandemic, I quickly adapted to a business model that lent itself to a virtual platform. Through an unprecedented time in the world’s history, I continued to help clients with diet-related or auto-immune compromised diseases find a balanced approach to maintaining a healthier diet. I never thought that one day I would need to rely on the very service that I provided my clients. 15 years ago, I learned I had hypothyroidism, but what I didn’t know was its parent condition was the true underlying cause. I rode the roller coaster for years thinking hair falling out is normal and my weight gain was due to my not being able to rise off the couch to exercise. Existing in my foggy world of work, without a sense of time and reason, was a daily occurrence. After years of micro adjustments, tests upon tests, and frustration, I was informed in December 2023 that I had Hashimoto’s disease. I took to the interwebs for solace and a deeper look. Along with some lifestyle, medication and supplementation modifications, I turned onto the same allergen-free road my clients were on. I knew I was making food safe to eat for my clients and now I am making food safe to eat for me.
My 30 years of work in the culinary world and personal health concerns enable me to teach and share my expertise, deep knowledge and increase awareness of how an allergen-free dietary lifestyle can be easily adopted and integrated into one’s life, regardless of one’s condition.
