“ For much of my life I have carried an extra 25 pounds on my body. When I hit menopause it got worse and my ability to fend off weight gain with good exercise and limited eating became even more difficult. Over the last 5 years, I had come to believe that I could no longer eat grains, bread, potatoes, rice, sugar, and many other foods.
I have been reading the Energetics book recommended in the course and I have been listening to my body, rather than being resentful and restrictive of what I eat. I no longer feel that I have to eat a cold lettuce salad every day for lunch in order to maintain good weight.”
Ann Marie, New Mexico
“I absolutely loved the Intuitive Cooking class. Laura did an excellent job explaining every concept and included delicious demonstrations showing us clearly how to apply this “new” way of preparing food. Each class was well thought out and well presented.
It has entirely changed how I cook, even how I think about food. I can even bake at 7,000 feet, something which has eluded me for years!”
Ellen Mesaros, Colorado
“Just wanted to thank you for creating such a beautiful course and to let you know that I am really enjoying my education so far. The videos are great, and combined with the textbook, provide for an effective learning tool for me.”
Alison Reinders, California
“I have just entered my first dish sketch. Although I’m pretty sure I am fumbling with noting things in the right area, I was excited with the novelty of this first try; 20 years of cooking, and this was the most original-and-still-edible on-the-spot recipe I’ve ever cooked.”
Kirya Korrigan, British Columbia
My experience with SNC has been transformative. I had a rudimentary knowledge of plant-based cooking before, but having completed what is now the Masters Course I feel like a virtuoso of vegetables.
I was not a strict recipe follower as making a grocery list from recipes often seemed a chore. I would get frustrated when I was unable to find some key ingredient or toil with a recipe in the kitchen only to have the final product turn out unsatisfying. Now that I understand the Language of Cooking I can improvise like a jazz musician. I feel confident approaching any cooking situation I could possibly encounter now. Whether it’s improvising a dinner for my family at the end of the week with limited ingredients on hand or preparing an extravagant diner party I can compose a healthy delicious meal limited only by my own creativity.
The theories of the program easily scale all the way up to commercial cooking to feed hundreds. Additionally as you begin to understand how traditional dishes are composed and why they work, you can upgrade to healthier ingredients or methods and achieve similar results. Even the Basic Course provides enough material to explore indefinitely.