Cook your way to better health.

You don’t need formal training to maximize your health and cooking at home. Utilize your own kitchen, your own tools and your favorite meals to feel better, heal faster, and gain confidence in the kitchen.

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Learn everything you need to know

Kitchen Self-Sufficiency Bootcamp

$800

A four-week program designed to put the power in your hands.

Together, we’ll go through every essential you need to become completely hands-on in the kitchen, regardless of your dietary restrictions, skill level, or kitchen setup.

Meal Prep Cook-Along

$149 monthly

Weekly recipes catered to your needs and preferences!

Receive new weekly meal prep recipes in your inbox, then cook alongside a pro for two hours each week to maximize your health.

Meal Prep Plans

$59

Explore personalized diet plans tailored to your unique lifestyle and health goals.

I’ll send you recipes, grocery lists, and any other material you need to get started on your own self-guided meal prep journey.

FAQ’s

Meet with ET for a full, free hour-long consultation to discuss your dietary needs, food restrictions, favorite things to eat and make, and your home kitchen setup. Then choose your plan! You’ll be making better, healthier meals in no time and growing your skills and confidence in the kitchen.
Any and all. From anti-inflammation to low-FODMAP, celiac to cycle syncing, there’s no meal that can’t help heal your symptoms or improve your performance.
If you’re facing a challenging health issue and don’t know where to begin, this is a great place to start.
Restrictions aren’t just limited to ingredients, it can also feature physical restrictions, like foods cooked completely without oil, or liquid-only needs. Book a consultation for more details!
If I don’t know the specifics about your condition, rest assured I take your health very seriously. My extensive network of professionals across health fields helps me tailor each menu, and I take extra care to make sure you can trust what you put in your body 100%.
I also work with athletes looking to improve performance (and am particularly passionate about combat sports) and people looking to improve or excel with personal health, fitness, focus, performance and nutrition goals.
I once had a chef tell me, “ET, I want you to be able to cook through a hurricane.”
As a survivalist from the blizzarding plains of Wyoming (where having access to a Williams-Sonoma or even a Walmart in the dead of winter was literally impossible) I can say with confidence that you don’t need any special equipment.
All you need is a willingness to learn and a heat source. As long as you’ve got a stove (or a campfire) and a pot to cook in, you’re well on your way. Okay, and maybe a spoon to stir with.
In my consultation, we discuss your individual setup and the best way to make the most of what you already have. You don’t need any extra tools.
Now, let’s say you have a bunch of appliances leftover from weddings and birthdays sitting in your cabinets. I can also teach you to put that pasta maker or ice cream machine to good use!
I hold a culinary sciences degree from Le Cordon Bleu College of Culinary Arts and a Level One Nutrition Certification from Precision Nutrition. (I’m currently working on my Level Two.) I also have a ServSafe Food Manager certification, which means I have extensive food safety knowledge.
I’ve been teaching cooking for the last four years, most currently in-person at Hudson Table, where you can find me at my day job if you happen to live in Hoboken.
Professionally, I have access to incredible resources from my years writing menus for athletes, including physicians, lifestyle medicine practitioners, nutritionists and certified dietitians, and healthcare professionals. If there’s any area I’m unfamiliar in, I have a certified resource to consult with.
I take health and food seriously, but I also believe it doesn’t have to feel serious. Food is fun, natural, wholesome, and should be freaking delicious.
You can rest assured you’re in good hands.

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Ready to transform your health journey in the kitchen?

Meet ET

Yes, you read that right. My name is Erin, but most just call me ET. (Bonus fact: my middle initial is A, so my full monogram spells — coincidentally — EAT. A perfect accidental moniker for my profession!)

I’ve been a professional chef for over a decade. My love of food started before I could even reach the stove. I grew up on fifty wild acres of Wyoming prairie, with active, healthy, nutrition-focused parents and few grocery stores around. I learned how to mill spelt and make my own bread as a kid, and didn’t realize just how lucky I was until much later in life.

My culinary science degree is from Le Cordon Bleu, and my nutrition certifications are from Precision Nutrition. I’m also a certified food safety manager, so if you have any questions about food safety, I’m your gal.

Although I spent decades working in restaurants, the true love of my life, I reached a point in my late twenties when my body physically couldn’t handle the strain anymore. Overnight I went from the intense culinary lifestyle to one focused on teaching people to cook. It changed my life. It reminded me of the fundamental truth: food is the best medicine. (The great irony of working in restaurants? Feeding everyone but yourself.)

I believe that healthy food has nothing to do with dieting. Culturally, food is at the heart of everything. Science, history, community, and philosophy all meet over the fire. Everyone loves — and needs — to eat.

When it comes to nutrition, I take an individualized approach. I’m passionate about teaching people not just how to cook but how to think about food and nutrition. Food is the best medicine, and healing starts in the kitchen. Eating three times a day means three opportunities to give your body the best tools it needs to thrive.

My goal is to teach you to heal yourself and your loved ones through cooking. In fact, you shouldn’t need my help for very long. If I’m doing my job right, you’ll be self-sufficient in the kitchen in no time.

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