Testimonials 2018-02-14T10:13:06+00:00
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Students Report Their Experience

Here goes my little story for this course….

When I started this training, I knew how to make food by recipes only.  I was very interested in eating good foods, whole foods. I grew up on fast food and things that my parents who were both teachers made either out of a can or a box or the freezer… We didn’t eat much of anything that was fresh until my dad started a garden when we were in high school.

I had no understanding of the tastes and how you could fix something if a recipe didn’t taste just right to you.  I know I still have a lot to learn but I feel like this year has given meet a lot more confidence in the kitchen and confidence in cooking based on my own intuition.

The reason I signed up for the school in particular is because I am interested in more of a plant-based diet and cooking with my intuition. Anyone can follow recipe.  I feel like it does take a lot of knowledge to be able to understand what’s in a dish and then to be able to fix or alter or make it unique to you.

This course is like a really good movie – You know – the type of movie where you have to watch it multiple times. And The more you watch it, the more nuances you pick up on. You also start to recall that movie and the lines just come out of your mouth – it’s not as if you memorize them they’re just inherent within you.

The other reason that I liked the idea of this course was because I wasted so much food all the time.  I used to go to the store just to grab a couple things a receipe called for – now I can make easy substitutions or concoct something all on my own.  This class has helped me understand that I can just grab what I have and make something out of what looks like not much ;). I waste so much less now!!

The wins: for being an online class, I feel like it’s incredible how much dialogue we were able to have and how much we were able to learn. That said, I saw the biggest improvements & felt most inspired just after each session at the Food Lab.

I think one of the great successes of the online program is how responsive Maihaa was to text message. Because once you start cooking something it’s imperative to have feedback.

I also really appreciate that this course was relaxed enough to fit my crazy lifestyle. It’s interesting, in school & in my masters program, I was used to being the “good” student.  I think I decided early on in this program, knowing that I was pregnant that I need to give myself space and honestly I just wanted to enjoy this program.  I wanted to be able to do things at my own pace and cook things that I was interested in. And it’s incredible to me how much more you can learn this way. I don’t think being a “good” student really served me at earlier points in my life. I realize now that I was working to make someone happy and not working towards anything I was interested in.

This course for me was bigger than just cooking school…It was about making space for myself and learning to trust my intuition…even though it’s a daily practice, I feel that this course has truly up-leveled my skills in the kitchen from knife skills to the tastes to being able to fix a dish 🙂

LG – Denver

Thanks a lot Ms. Julianaa for your generous and encouraging comments. I love every moment of learning at SNC.

  –   TT Colorado”

I was always interested to learn more about plant based cooking , especially when I heard that my employer wanted to move more towards plant based cooking in the next 10 years.

After more than 30 years in this trade, I thought that I actually knew somewhat about plant based cooking.

Enrolling with the School of Natural Cookery opened up a new world.

I quickly realized that everything is not just about tofu and tempeh. There is so much more.

Not only did I learn about grains, legumes, and vegetables, but also the correct way to prepare them, which became very important.

The course started off with a pace. Although a little bit tough in the beginning, just by absorbing all the information and having a full time job, I always had the support of the SNC team.

I have to mention Kelly Worrell for all his technical support and his patience in helping me to set up my PC.  He is a star!

The weekly web ex meetings were a big plus. It was nice to be connected directly. I could ask all the questions I wanted to and the discussions were very interesting and informative. Although it was once a week, I could always ask for more time if needed. I could also connect by text, phone or email. I often did. I always had all the support I needed.  My primary teacher,  Maihaa was great !

(Carl is a professional, classically trained chef, and he works for a large healthcare provider)

I just finished a week-long gig as a private chef that Maihaa hooked me up with. I am so thankful for The School of Natural Cookery!  There is no way I could have pulled it off without your theories.

There were so many menu changes and # of people I was cooking for, along with dietary changes.  It was a real challenge, and can’t imagine how I would have pulled it off without the knowledge you taught me. I felt like everything I learned at the School of Natural Cookery all came together, and I am so grateful to you!  Thank you for being so awesome!!!!

  –    CG  Colorado

When I began the study program, I knew how to cook using recipes.  I was okay in the kitchen, just not that creative or super comfortable.  I was attracted to the program because I wanted to improve my skills and liked the idea of not being tied to recipes.

I had been cooking plant based for about 20 years.  My knowledge of cooking liquids,  extensive use of grains and legumes has expanded completely!  I had never fermented,  baked bread or dehydrated.  I am now comfortable using herb/spices I didn’t even know existed before this program.  I now combine ingredients that I had never used previously!

It took me a long time to understand the Natural Cook method.  Once I “got” it, I felt so free!  One of the reasons I selected this program was the lack of adherence to recipes.  I had no understanding of how extensive that would really be!  I feel like I can really create a wonderful meal with my ingredients on hand.

Sheri – California

Please share any observations of your growth in culinary artistry.

I am so much more comfortable in the kitchen!  I prepared dinner the other night and included an awesome sauce.  This second week of training really helped propel me further along than I had imagined.  You and Maihaa both are such amazing teachers and you really make it clear you care about your students and want them to succeed.   For the most part, the training is clear.  There are some areas, like bread makin

 I am still so excited about cooking since talking with you.  I have never really liked to cook even though I have studied it just to see if I could get interested, but that did not work.

In just one conversation with you it seems like I understand cooking from a whole different perspective.  You laid it out so gracefully and generously and with such a fresh approach that things clicked for me that made me genuinely interested in cooking.  I feel like I “get it”  in  a much more profound way that will stay with me and serve me well even as I invent dishes or use recipes.  Thank you so much.  I am definitely inspired.

  PW –  Oregon

I’m touching base today to let you know that even though I haven’t been attending online classes, I’m thoroughly engaged and progressing well through the course materials. I’ve always been a very happy independent learner, and I’m enjoying  the learning materials very much indeed. I’m trying new things every day as a result of what I’ve learned. I’m working on the grains module at the moment.

 Highlights so far include:
·         My fledgling knife skills. I’m astonished by the difference cut makes to flavor. Being able to chop onions while they’re in one piece is a real treat – I love this trick! Even my husband, who cooks rarely and solely out of necessity, has adopted this technique when he makes his weekly stir fry.
·         Spicy tamari almonds are now a regular snack in my household.
·         I’m dry roasting grains (quinoa in this instance) for the first time tonight. The quinoa is roasted and in the rice cooker as I write.
·         I’m working more consciously with pretreatments to influence the flavor of my food. For instance, I made a fabulous roasted root vegetable soup a few days ago and a roast pumpkin, aragula and pine nut salad last night.
·         I’m comfortably dropping into the heart centre  to determine fit – the heart centre is my vehicle for communicating with my horses, so although the application is new, the approach is not.
·         I’m experiencing strong intuition about food combinations, both when I’m wondering what to add (or what not to add) and at random moments when I’m doing other things.

I’m never going to be your most visible student, but don’t mistake my self-directed learning for disengagement. I’m grateful to know that you’re there if/when I need you and I’m really enjoying the course so far.

–   SP Australia


I had the very special pleasure in Julianaa’s studio weekend  at her lovely home in Oregon.  As a student in the Lifestyle training, I was still learning and trying to master the basic principles of cooking. Since it was my first experience in a studio setting outside of the online classroom, the weekend certainly put my knowledge and skill set to the test! And who better to do that with than the master herself!

Julianaa was incredibly patient and kind while she challenged me to tap into the creative process of intuitive cooking. I feel my skills and most importantly my confidence grew immensely over the course of the weekend as I practiced the techniques as well as watched and learned from Julianaa. I would certainly recommend attending any of the instructor’s  studio classes to anyone who is interested in furthering her cooking knowledge and skills.

–  SM  Colorado

I feel like I’ve been in training pretty much my whole life, and thanks to you (thank you), I have the tools I’d need to nourish and grow a healthy child.

–   Rebecca B   British Columbia

I could watch your videos all day! I love you and your philosophy.

– Lauren L   Colorado

Julianaa, your course has transformed how my ingredients are organized in the kitchen and what a difference this makes not only for inspiration, but I am actually starting to look forward to cooking, instead of usually viewing it as a chore.

–   Martha M  Wisconsin

I really have enjoyed the course. Particularly helpful to me were the desserts — learning about proportions and the use of thickeners. Very cool! In fact every time I make cookies, soup, pancakes, etc. now I’m really just thinking – ” What flavors do I want to impart and what ingredients do I want to include?” I feel more comfortable improvising and adapting recipes to make them healthier and suit my family’s tastes.

Also, I like that the course introduced me to ingredients I hadn’t used before and showed me new ways to use familiar ingredients. As a home cook it’s nice to understand the reasoning. It’s interesting to see how quickly a simple vegetable soup can come together if you aren’t bothering to follow a recipe. This soup section is one of the most useful parts of the course for me.

– Mary Chris    Illinois

I have to thank you for all that I learned as a student of your course. I have based my personal cooking style from the course and it has become my career and true passion. The school has been my inspiration and you and Maihaa were the greatest teachers that I ever had the honor to learn from.

– Mike M   Florida

I attended SNC in 2000 wanting to make a career change from the corporate world. Under Julianaa’s tutelage and caring wisdom I learned how to cook and engage in my own creative process. I became a successful personal chef for about 10 years for all sorts of clients – I prepared health supportive meals for clients with autoimmune diseases, food allergies, and weight loss resistance. I loved my work and felt that I was well prepared for any situation. I have the ability to quickly come up with recipes and meal plans has been invaluable to my career as a chef and nutritionist. I can’t imagine not knowing how to offer real food help with ideas as a nutritionist. I am a proud alumnae and can’t say enough good things about SNC.

– Christina W    California

First, I just wanted to say, THANK YOU again and again. My life is healthier, happier, energized, and already 9.5 lbs lighter(mostly vegan natural diet) since encountering you, Maia and your School of Natural Cookery. I am cooking way more than I used to!!! I can’t believe the taste, quality, and possibilities of the dishes I could prepare. A few weeks ago I didn’t even know what braising was(and it looks like I still don’t understand it completely!) It has been completely transforming. For the first time in my life, I can cook for myself, my partner Michael and others.The nut sauce was heavenly and perfectly complimented the amaranth dish. (Michael, my partner, loved it). I am going to a ball tonight and even have a ball dress I can fit into.

–  Dr. Safia Rubaii  Colorado

The School of Natural Cookery online system is brilliant! I have been enrolled in the Lifestyle Course Complete since May. Coming in as a complete novice to cooking, this course was perfect for me to learn the language of cooking without recipes. I systematically went through each of the Units and learned each cooking method through copying exactly what Julianaa does in the videos. Once I l understood the cooking method through watching and copying, I was able to grasp the concept and use it in other applications. The online program is very well organized and thorough. As I am more of a classroom-learner, I thought I would struggle doing everything on my own but the weekly support calls with Maihaa have been incredibly helpful to me! I would absolutely recommend the School of Natural Cookery’s Natural Cook Training to anyone who is interested in learning the basic principles of cooking with plant-based ingredients and who appreciates the creative process of intuitive cooking.

–  Stephanie M  Virginia

As an Integrative Physician, I believe it’s essential for health providers to not only the knowledge of nutrition, but the ability to connect with food in a holistic way. Often the concept of cooking brings to mind using recipes or standard cooking techniques. Julianaa’s method offers a solid foundation and a more rich, whole-person approach in 2 important ways:

Understanding Food:

The Natural Cook method teaches students about food in a new way, incorporating lessons on the energetics of food, how ingredients/supporting elements interact with each other, and how different cooking methods work to transform food. The Natural Cook methods are original and reflect Julianna’s years of experience as a professional chef, consultant and teacher. Cooking becomes art as students combine ingredients, supporting elements and methods to create a dish that is unique, balanced and delicious.

Being a Natural Cook:

The Natural Cook method teaches the cook how to be present – incorporating both right and left brain. The idea of being fully present and grounded makes the experience of being a Natural Cook a very healing one. Decisions about “what to use” and “how much” are not labored, and are not limited by a recipe. Rather, students learn to trust their intuition and their experience with the methods. As Natural Cooks, they enjoy the process of cooking with whatever ingredients are available.

– Philippa Norman, MD

 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.

– Anne Marie, NM

100% of costs of Lifestyle courses will transfer to the Career track tuition

when you enroll within 6 months of enrolling in the Core Essentials 101

303 – 444 – 8068
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.

Dallas Mount, Ohio