Sandy’s Gourmet Productions was
born out of a desire to provide gourmet personalized
cuisine for a specialized market in Hawaii, where Sandy
resided from the Spring of 1992 to the Spring of 2002.
After graduating from the University of California at
Berkeley with a bachelor’s degree in Anthropology,
Sandy went to Hawaii for a ‘vacation’, planning to
return to the Bay Area and pursue a graduate degree in
Public Health... but her love of being in the kitchen
and playing with food took over... Her style of cooking
is all her own with bits of exotic Pacific Rim here and
California Cuisine there, and always a sense of fresh,
local and seasonal ingredients as a starting point.
Returning to the San Francisco Bay Area in the Winter
of 2002, Sandy has expanded her lifelong interest in
health to include Seasonal Cooking Classes, Workshops,
and Nutrition Consulting.
Sandy’s clients are
as diverse as high profile celebrities, business and
marketing industry leaders, health retreat leaders,
to families’ special gatherings. Through this
experience Sandy has learned how to be discreet,
professional and sensitive to her clients’ needs. An
awareness that every situation requires
an assessment of expectations and atmosphere is one
of the special gifts that she brings to her work.
Her goals are to provide services that delight the
palate, eye, and heart using the freshest seasonal and
local ingredients available, and to provide support and
information to individuals seeking to experience more
joy and wellness in their lives. Her guiding principles
are to support organic food production, small farms,
sustainable agriculture, and ultimately the health of
the environment and ourselves.
Sandy is an
active member of The National Association of Nutrition
Professionals (NANP), Slow Food USA, and The Weston A.
Price Foundation in San Francisco, CA, and regularly
attends professional nutritional seminars from
companies such as Designs for Health, Standard Process,
Metagenics, NANP annual conferences, and others. Sandy
is also a member of ‘The Society for Designs for
Slow Food USA