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Exploring the Essential Features of “James Smith – Clean Eating 101”
OVERVIEW
Learn everything you need to know about clean eating in this one-of-a-kind course that offers instructional demonstrations and tutorials in clean cooking techniques and nutrition fundamentals. Chef James Smith covers the gamut from knife skills to advanced vegetable prep to making clean versions of your favorite childhood recipes. Whether you’re a motivated home cook or health professional interested in the healing power of food, our mission is to transform the way you shop, cook, and eat, so you can live a better, healthier, and longer life.
You’ll Learn
- What organic means and how it impacts digestion, mood, and mental clarity
- How to balance protein, carbs, and fat for all-day energy and weight management
- How to infuse big flavor the natural way, and how to work with herbs
- How to include nutrient-dense superfoods in your cooking
- How to clean up any recipe with clean substitutions
TABLE OF CONTENTS
Introduction
The Tenets of Clean Eating
The Clean Cook’s Culinary School
- The Clean Cook’s Tool Kit
- Veggies and Herbs
- Advanced Vegetable Prep
- Eggs
- Potatoes
- Pulses
- Rice
- Ancient Grains
Clean Eating Nutrition
- Clean Eating vs. Standard American Diet
- Digestion and Gut Health
- Macronutrients – Carbohydrates, Proteins and Fats
- Vitamins and Minerals 101
INSTRUCTOR
James Smith
A pioneer of several health-based culinary programs in North America, Chef James Smith is determined to change the way cooks and next-generation chefs perceive and prepare food. His primary passion has always been the culinary arts having worked in leadership positions at several Toronto landmark restaurants including Scaramouche, Truffles at the Four Seasons, Boba and Senator Restaurant. James also has a wealth of experience in food media having worked on Food Network productions such as Cook Like a Chef, Christine Cushing Live, and Martin Yan’s Chinatowns series as well as working with Canadian Living and Clean Eating magazines.
James is Centennial College’s first-ever Chair of Culinary Programs and Operations. He also worked for Georgian College where he was the Associate Dean of Hospitality, Tourism and Recreation. James began his academic teaching career at the Calphalon Culinary Centre before he transitioned into a full-time position at George Brown College as the inaugural research and development chef at the Centre for Hospitality & Culinary Arts. James became a full-time faculty member teaching culinary courses in the Bachelor of Applied Business in Hospitality Operations program and also collaborated to develop and launch an innovative program combining culinary management and nutrition, fostering many partnerships, participating in many applied research projects and creating an active program advisory committee.
James’ personal education journey includes obtaining a Culinary Management Diploma as well as his Red Seal Certification before completing his MBA in Hospitality and Tourism from the University of Guelph.
Please see the full list of alternative group-buy courses available here: https://lunacourse.com/shop/
