About Me

Jill Burns is a holistic chef, CTA certified health and lifestyle consultant, author, and teacher licensed by New York State Department of Education, who has been instructing people about the relationship between food and health for over 30 years. She honed her teaching skills over many years while working as a chef instructor and Director of Student Affairs at The Natural Gourmet Institute in New York City. She also has held teaching positions at the Maryland University of Integrative Heath, and the Institute for Culinary Education (ICE). Throughout the course of her professional career, Jill has taught in hospitals and public schools in NYC, teaching people how to cook in order to support their health. A nature-lover and avid gardener, Jill has spent time in the Adirondacks and Pennsylvania growing organic foods, and studying wild foraging and herbal medicine. Along with teaching, she also authored Vegetables from The Sea; Everyday cooking with Sea Greens. She has also appeared on a number of television and radio shows speaking on health and wellness.

Currently, she teaches small-group sessions on local, seasonal, healthy, low-waste cooking, and sees private clients for a range of issues. Her current classes emphasize the mind-body connection, and integrate intuitive eating with Eastern methodologies of health and wellness, including the Chinese five-element theory, Macrobiotics, Ayurveda, as well as Western studies in edible wild weeds, herbs, and herbal medicines. Working with Jill will teach you to worry less, keep it simple, and how to always end up with something delicious and appropriate for you.