The School
of Natural Cookery
Culinary Art Meets Healing Whole Food At The Source.
Training leaders in a unique creative process to master whole food plant-based cuisine since 1996.
Home-cooks, Health Professionals, and Chefs
Nature
100% PLANT BASED & WHOLE
Green living heals the environment
Zero waste thinking and cooking methods
Freedom
ANYTIME, ANYWHERE
100% online
Teacher supported
Compatible with all diets
Art
INVENT RECIPES
Creativity heals the heart
Structure merging improvisation and conscious cooking
The School of Natural Cookery
The School of Natural Cookery (SNC) has been leading the healthy lifestyle industry with visionary training since 1983. Today in a world of fragmented information, we offer a training where the content and experience is greater that the sum of its parts.
Our non-traditional culinary training provides a deep understanding of the creative process and knowledge of ingredients.
It applies to all diets and cuisines through a life-time value studying of the art of cooking whole, plant-based ingredients.
The Missing Link: Upgrade to Wholeness
• Create a sustainable relationship with food and cooking.
• Use available ingredients you have at hand.
• Fix dishes to make your palate happy.
• Replace boredom with endless possibilities.
• Save money by not wasting anything.
• Cook nutrient-dense ingredients with accuracy + efficiency.
• Manage the quality of ingredients cost effectively.
The Language of Intuitive Cooking™ is a framework providing structure to the curriculum of The School of Natural Cookery, where the process of cooking without recipes is as healing as the power and simplicity of nature’s nutrient-dense whole food.
We have been teaching our proven system for over 40 years.
PROGRAMS
The Natural Cook®
Options
There are two ways to study in The Natural Cook® – training.
It is a program for all levels – experienced chefs, novice cooks, and every one in-between.
Study may be slow or quick at your own pace independently or be guided in a schedule with a certified natural cook teacher in an experiential immersion.
Independent Study format makes the online classroom available for students to work with the curriculum material 24/7 over several months. Each course option allows an abundance of access to the classroom and its support benefits. There is no pressure or required exams, just support to meet your questions and goals as needed. This course format supports both following a curriculum and the inspiration to roam.
The Immersion format is the best way to quickly absorb The Natural Cook training.
Combined with the independent study classroom, you will take a deep dive through topics with scheduled virtual lab/lessons guided by certified natural cook teachers. Qualifying participants will receive a Certificate of Completion.
Participants report that they fine-tune their creativity while gaining a platform for cooking well in their home and business.
The Natural Chef
Complete training for aspiring chefs
This diploma program has been approved by the State of Colorado Department of Higher Education as private vocational training since 2005.
It includes all topics of The Natural Cook® training with the addition of building chef skills throughout the entire curriculum. Students have an assigned teacher/mentor to support them with technical execution of cooking methods, meal design. They support integration of the intuitive process through live labs and 500 homework submissions.
Students who choose this rigorous 9 month training and will apply a minimum of 25 hours a week to study and cook. Staff and mentors are here to support students to achieve their goals. Students with professional aspirations will also complete the Restaurant Association’s Serv/Safe Food Service Manager’s Certificate course.
A graduate forum provides a place holder for job opportunities that come through the school. Many students are entrepreneurs and create their own pathway that uses their passion.
Student Testimonials
“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 Wilson
“First, I just wanted to say, THANK YOU again and again. My life is healthier, happier, energized, and already 9.5lbs. 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 loved it). I am going to a ball tonight and even have a ball dress I can fit into.”
– Dr. Safia Rubai, Colorado
“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.”
– Mary Chris Jaklevic, Illinois
“I could watch your videos all day! I love you and your philosophy.”
– Lauren Lewis, The Pure Gourmet, Boulder, 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, Wisconsin
“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.”
– Michael Mullen, St. Augustine, FL
“The School of Natural Cookery online system is brilliant! I have been enrolled in the Basic 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 Julianna 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 Basic Course 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 Morish, Virginia
