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Retreat Chef
3 to 4 times a year I gather a small group of people for one of the most important things I do: a retreat.
These are sealed containers. People come in carrying years of toxicity, disconnection, and noise. They leave changed. The work is physical, emotional, and spiritual and everything inside that container matters – including what people eat.
If you feel called to this work, let's start with your details:
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What is your professional cooking background and what experience do you have cooking for large groups?
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How familiar are you with lectin avoidance, organic sourcing, and food as medicine?
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What does your own diet and health routine look like?
Describe a time you had to improvise under pressure in a kitchen.
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What happened and how did you handle it?
Do you have any relationships with regenerative farms, farmers markets, or high quality food suppliers, particularly in the California area?
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What does integrity mean to you in a professional context and can you give me a specific example of it in action?
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Did someone refer you to this role?
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