After spending 23 years in the natural foods industry in sales, Lynda made the move to pursue her true passion of teaching and cooking for people.
She completed the Le Cordon Bleu Culinary Program with Deans List honors and trained in France for her externship. She subsequently taught at the Le Cordon Bleu Minneapolis campus from 2002-2005.
She has been the cooking instructor of the NTI Natural Chef Program since 2007.
Approach + Philosophy
Lynda has an intense interest and passion for food as wellness and for the complementary active lifestyle that goes along with daily health. She believes that what you eat makes a huge impact on your health, well-being and quality of life.
Because we are so busy, we often seek our meals in all the wrong places: fast food, over-processed “grab 'n go” convenience foods that short change our bodies of necessary nutrition and disconnect us from the valuable and elemental human experience of cooking and really enjoying food.
Lynda’s cooking approach features unprocessed, fresh organic whole foods that are nutrient dense and, by the way, easy to prepare and delicious! She prepares modular meals and equips your home with a fresh refrigerator “deli” for you to grab and enjoy.