Tuesday, September 26, 2017

All About Alumni: Conscious Playful Food - A Holistic Approach to Cooking Professionally with Kyra Bramble

Kyra Bramble is a “health food ninja”!   A private chef with a catering business centering around special needs diets including raw, vegan, gluten-free, paleo, and traditional, diets. Now she travels the world cooking for retreats, leading workshops, and continuing her education.

Kyra credits her Hawthorn education as giving her an edge over other chefs and caterers and allows her to compete and thrive in a niche market. Tune in to hear more from Kyra Bramble as she presents Conscious Playful Food: A Holistic Approach to Cooking Professionally, live and online Wednesday, October 4th, 2017 at 12 PM Pacific.

For more information and to RSVP please visit: 
http://hawthornuniversity.org/WEBINARS/All-About-Alumni-Archives/

Kyra Bramble is a plant-based chef, wild crafter, holistic nutritionist in training, and all around lover of all things edible. She sees food as a way to share her soul with the world as she believes that through food we learn about science, history, spirituality, and our own unique bodies. Her goal is to inspire others to respect and LOVE the food they put inside of themselves, and to diminish the dogmatic judgement attached to health food advocates. Her workshops present and break down original recipes that ANYONE — regardless of culinary experience and dietary habits — can make at home and enjoy. She is the owner and founder of More Pleaze and works as a holistic natural food chef food chef, yoga teacher, and special events caterer. She currently lives in the jungle on Maui. She has a Le Cordon Bleu degree from California Culinary Academy, a 1000+ hour SFHN certification from Hawthorn University, and a Wildcrafter Certification from Earth Medicine Institute.

Disclaimer: The webinars may present information that does not fully reflect Hawthorn University’s philosophy. Nonetheless, these presentations have been chosen because of their overall quality of information.

Kyra Bramble, Le Cordon Bleu Chef, SFHN, RYT
SFHN program graduate, 2016