As a nutrition educator and chef instructor, Ellen Thomas works hands-on with individuals seeking to understand the benefits of eating fresh, seasonal and local cuisine and how eating well can help one achieve a strong body and mind.

Ellen’s interest in the field of sustainability and healthy communities began seven years ago when she attended the week-long “Way to Health” course at Kushi Institute, a macrobiotic center in western Massachusetts.   It was during this week that she began to understand the correlation between food and health, and was first introduced to the idea of food as medicine.  Soon after this brief introduction, Ellen returned to pursue a more in depth understanding of macrobiotics.  After completing the three-month nutrition education program and spending two years as one of the Institute’s lead chefs, she began her own business in New York as a personal chef, caterer and teacher.   She continues to work with families and individuals experiencing significant health conditions to teach them how to nourish themselves through proper food choices and lifestyle. 

During the last four years in New York City, Ellen’s thoughts regarding food have evolved to encompass a more local, seasonal and sustainable approach.  Advocating for a connected community, she stresses the idea of how achievement and success are interconnected with health, movement, and the environment.

Most recently Ellen has had the distinct privilege of working with Chef Ann Cooper, the Executive Director of the nationally acclaimed Nutrition Services Department of the Berkeley School District.  As Ann’s assistant, Ellen taught cooking classes and nutrition education, helped with the cooking and gardening programs, provided support to the food services staff, assisted with classes at the Edible School Yard, and worked on acquiring and implementing grants for the citywide program. 

During this extended stay in California Ellen became inspired to work more hands-on with institutions desiring to transition from conventional food service to a more fresh and local focus.  She continues her cooking business and currently assists consultants with various projects in schools and other institutions to help with food service improvements and nutrition education.