About The Ale Wife

I have spent over 25 years immersed in the world of natural food. My creative culinary spirit, in depth knowledge of food ecology and sharp business skills have grown successfully out of numerous significant mentorships, nutritional trainings and education, oversight of large kitchen production operations and several product development experiences.

I graduated Magna Cum Laude with a B.S. in research psychology and completed a second major in mental health psychology at Southern Connecticut State University. I attended Tristate Institute of Tradition Chinese Medicine; a three-year Chinese medical institute in New York City and received my first diploma in acupuncture. My clinical training included a collaborative effort of both Chinese and Western medical physicians and interns working together at the Sidney Hillman Healthcare Clinic in New York City. My training encompassed acupuncture, Chinese and Japanese massage, herbology, Chinese dietary therapy, guasa and moxibustion. I then obtained my second degree, a M.S. in Oriental Medicine after attending a four-year program at the American College of Traditional Chinese Medicine in San Francisco. My training continued with extensive experiences in community medicine in clinics such as the Fourteenth Street Methadone Clinic, Oakland and the Zen Hospice Project in San Francisco.

My education in the culinary arts began under the guidance of my mother, a wonderful French chef trained in France. During my oriental medical training I studied healing foods from an energetic perspective with a highly respected teacher, Jeffery Yuen, who is the 88th generation lineage holder of the Jade Purity school of Taoism. Master Yuen discussed defining and categorizing food as a healing tool much the same way we Chinese practitioners categorize and treat with Chinese herbs. I found this approach to food to be absolutely fascinating and over the past decade, I have devoted myself to understanding how we heal through food. I have incorporated recipes and lifestyle suggestions to support eating the best foods possible according to seasonal changes and constitutional health. In addition I had the honor of furthering my culinary skills under the tutelage of the gifted and acclaimed vegan chef, Eric Tucker of the Millennium Restaurant in San Francisco.

I have brought this information to the San Francisco Culinary Academy where I taught vegetarian cooking classes in addition to places like Whole Foods Market, Rainbow Grocery and Good Earth Natural Foods. In addition I have taught for San Francisco State University’s department of continuing education at the Embarcadero Farmer’s Market and for University of San Francisco General Hospital’s Cancer Awareness, Resources and Education Program. I am presently a faculty member at John F. Kennedy University where I teach introduction to Asian Healing Modalities, Food Politics and Seasonal Healing Food classes and have retired my position as executive chef at Good Earth Natural Foods.