Contributing Chefs and Nutritionists
Judith Friedman is the Program Director of the Natural Gourmet Institute for Food and Health and a member of its Executive Team. In addition to running the ever-popular recreational cooking and lecture program at NGI, Judith has been working toward creating partnerships within the medical community. She has even brought NGI’s educational programs to Henry Ford West Bloomfield Hospital outside of Detroit. She is the former founder and executive chef of Conscious Cuisine, a company that offered health-focused cooking classes to individuals and small groups. She has also been a sought-after private chef to clients with challenging health conditions. She has had great success cooking for diabetic clients in particular, ultimately resulting in their discontinuance of diabetic medication. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts.