Susan M. Wilkinson is a professional Chef, registered holistic nutritionist, cooking instructor and coach. She practices in an area of southern Ontario which is known for its many organic farms, farm-based old/new craft food industries and farm-to-table restaurants. Growing up in a traditional farming community deeply influenced her cooking and attitude towards sensible nutrition based on real food (preferably organic,) backed up by modern holistic and nutritional research.
Food is not the enemy. A few daily food choices are our best non-pharma resource living a long and enjoyable life in vigorous health. Eating as our grandparents and great-grandparents did is the best way to counter the havoc wreaked on our bodies by years of stress, pollution, fatigue and overwork. On the other hand, many trendy restrictive diets currently popular can even compound those modern problems.
During Susan’s engaging and practical cooking sessions, you won’t have to be a chemist to understand that what you eat affects everything from sex to mental performance.
As every non-cook is all too aware, knowing what to eat is not the same as knowing how to make it happen. Susan shares her 14 years of cooking experience in every class with tips on shopping, planning and cooking (simple!) real food in our busy daily lives.
Food that is healthy will also be delicious. One of Ranch founder Deborah’s Szekely’s main tenets is that what we eat should also be delicious and bring us joy as we cook and share with our loved ones. Susan’s classes deliver easy inspirations for everyday good cooking that is good for you.
Professional Qualifications & Experience:
Graduate Registered Holistic Nutritionist, Canadian School of Natural Nutrition
Guest Chef-Instructor, Canadian School of Natural Nutrition
Former Chef-Owner, J’s Bistro (5 years)
Chef, Various locations (10 years)
IAC Certified Life Coach
Certified NLP Master Practitioner
Certified Instructor, The Silva Method / Dynamind Canada
Deborah Schneider is Executive Chef & Partner of the award -winning SOL Mexican Cocina and Solita Tacos & Margaritas restaurants, currently with six locations in California, Arizona and Colorado, which focus on the best in contemporary and traditional Mexican cuisine. Deborah is co-author, with Deborah Szekely of Cooking with the Seasons at Rancho La Puerta, for which she was nominated for a James Beard Award. She has travelled widely in Mexico, and is the author of eight cookbooks that explore her fascination with Mexican food and culture. Her most recent book is Mexican Instant Pot (November 2018). Her other books include Baja! Cooking on the Edge (an adventurous trip through the foods and wines of Baja California, chosen by Food & Wine Magazine as one of the best cookbooks of the year) Salsas & Moles, The Mexican Slow Cooker, and Amor y Tacos. She is co-author of Williams Sonoma Essentials of Latin Cooking and Rustic Mexican. Through her restaurant work and writings, Deborah has been influential in the Southern California farm-to-table movement and in supporting sustainable fisheries in California and Baja. She has mentored many young chefs and supports community groups and culinary fund-raising efforts. She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments.
Sue Wilkinson & Deborah Schneider offer three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm. For more information and registration, please click here.