Chef Jerran Boyer, The Big (Cashew) Cheese
I began my career as a private chef in 2003, after completing a culinary arts and pastry degree program. Since then, I have worked with a wide range of clientele in New York, New Jersey, Los Angeles, Palm Beach and Jupiter Island.
Over the years, working with individuals with dietary restrictions and health conditions has helped me cultivate a deeper understanding of and appreciation for how the foods we choose directly impact our health and wellness. This led to specializing in culinary nutrition in my approach to cooking.
My philosophy for daily living and in the kitchen is to incorporate as many nourishing and healing foods into our diets as possible. I truly believe that eating real whole foods energizes us, nourishes us, heals us, and facilitates optimal health and wellness.
This passion and curiosity has motivated me to constantly strive to learn as much as I can about nutrition and how it relates to food. In early 2017, I completed the Plant-Based Nutrition Certificate Program through Cornell University. Currently, I am completing coursework towards earning a Masters in Nutrition Education to become an RDN (Registered Dietitian Nutritionist) at Teachers College, Columbia University.
I am happy to share the knowledge and experience I have gained to help others be their healthiest through food. My team of nutrition-focused chefs and I extend this passion to our clients in creating menus and preparing delicious, nutrient-dense meals using the freshest, highest-quality ingredients.
