As a child growing up in a European family, food was prepared thoughtfully and with purpose. This nurtured in me a deep appreciation and respect for its simplicity and yet complexity.

Christine Wokowsky

Christine Wokowsky

My mother was practically an herbalist. She owned almost every herb and spice known to man; growing many and using them culinarily and medicinally. Some of my earliest recollections were the wafting smell of garlic, being gently coaxed in olive oil, releasing its organosulphur compounds which has such a profound, epigenetic affect on our health. During my mothers childhood, my grandfather travelled extensively to the Far East for his business. This created a symbiotic home environment where east and west shared mutual respect in food, medicine and thought.

My father was a Swiss alpinist so naturally we were all born with a rucksack on our backs!  After we moved to America we hiked the pine-filled mountains of New Hampshire and explored our home state, Massachusetts.

But it was when my mother got sick, really sick and was in a coma for 3 weeks, dying shortly thereafter that I had my epiphany - I would one day be involved in health, on some level, helping people to hopefully not live short lives.

 
 

I enjoyed 20 plus years of international travel with 1 year in South America, 5 years in and out of Europe, 7 years living in India and 10 years residing in Azerbaijan. During most of these years I worked in the food industry. I cooked in Europe, India, and Azerbaijan.

 
 

Fast forward - I enjoyed 20 plus years of international travel with 1 year in South America, 5 years in and out of Europe, 7 years living in India and 10 years residing in Azerbaijan. During most of these years I worked in the food industry. I cooked in Europe, India, and Azerbaijan. In India, I learned the secrets of grassroots Ayurvedic medicine. Traveling from north to south, I learned how to cook Indian cuisine along with the knowledge of its medicinal purpose from every “auntie” I could. In Azerbaijan, one of the “blue zones,” I learned the secrets of longevity along with the culinary delights of Persian cuisine. These were exciting times, establishing and working at catering companies and restaurants in a nation that had just gained its independence. The real joy however was the philanthropist work I was honored to be a part of. There were great needs right after the fall of Communism, and gapping holes left from the meager subsidizes the regime provided. We established a meal delivery program to help elderly invalids that lived alone, unable to get food for themselves. We also created a soup kitchen in the section of the city where the blind lived. During the communist regime, those with some sort of physical or mental handicap were quarantined to an outlying part of the city.

 
 

Las Vegas Home + Design Magazine

I had the opportunity to cook in world-class restaurants in Las Vegas; one year working as Food Editor with weekly shows on Fox 5 in Las Vegas; writing for Las Vegas magazines about food and nutrition; cooking and assisting in sports nutrition for NBA players during their annual pre-season training in Las Vegas, as well as being a regular food-nutrition speaker at our local Whole Foods market.

 
 

Christine doing a demo at Whole Foods

Returning back to the USA in 2003, the next 8 years were filled with wonderful and rare opportunities. I had the opportunity to cook in world-class restaurants in Las Vegas; one year working as Food Editor with weekly shows on Fox 5 in Las Vegas; writing for Las Vegas magazines about food and nutrition; cooking and assisting in sports nutrition for NBA players during their annual pre-season training in Las Vegas, as well as being a regular food-nutrition speaker at our local Whole Foods market.

For 6 years during this time, I ran my own Personal Chef business and it was here that the transition took place. Many of my clients were chronically sick people. Diabetics, cancer patients, people with heart conditions, obese and extremely thin, wanting desperately to put weight on. The aha moment came. It was time to put down my chef knives, hang up my toque and go back to school and study nutrition. I received my degree in Comprehensive Nutrition from Huntington College of Health Sciences. My intern work was with a well-respected alternative medicine doctor in Las Vegas. Following my required clinical hours, I studied for the board exam becoming Board Certified in Holistic Nutrition. In 2015 I became a Certified Gluten Practitioner, giving me the knowledge and tools to help people with Celiac and Gluten Sensitivity. 

Now, let me help you become what you never thought you could be. You have the power to control your genetic destiny. It begins with food, facts and science.