How to Become a Macrobiotic Chef
Macrobiotic chefs not only cook meals based on adherence to whole, natural foods but also develop mindful, energetic philosophy in the creation of those foods. Macrobiotic cook Vivian Eggers says, "Macrobiotic advocates teach that eating in harmony with your environment creates a balance and peace in your life that can be extended to your family, community, and eventually the world."
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Instructions
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Familiarize yourself with macrobiotic foods such as whole grains, legumes and beans, vegetables, nuts and seeds, fruit and sea vegetables such as Kombu, nori and sea palm. Learning how to identify, prepare and cook these foods is a necessary requirement of becoming a macrobiotic chef.
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Enroll at a culinary academy and get certified as a macrobiotic chef. Schools such as The Kushi Institute and The Natural Epicurean Academy of Culinary Arts offer intensive programs on macrobiotic cooking. Other options include taking regional classes from macrobiotic chefs or attending multi-day seminars on the practices of macrobiotic cooking.
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Read books by macrobiotic chefs, such as "The Macrobiotic Way," published in 1984 by Michio Kushi. Others include the 1987 book, "Introducing Macrobiotic Cooking" by Wendy Esko and 2007's "Modern-Day Macrobiotics," by Simon Brown.
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Practice creating recipes for friends and family. Experiment with a variety of foods, cooking techniques and recipes to refine your palate for macrobiotic cooking. Devise new combinations based on your own personal preferences and food knowledge.
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Work in a restaurant, retreat center or with a catering firm that prepares macrobiotic foods. Working alongside chefs that have extensive working knowledge of macrobiotic cooking will increase your skill level in creating and serving macrobiotic recipes.
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