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, California, Palm Beach and Jupiter Island.
Over the years, working with individuals with dietary restrictions and/or health issues has helped me cultivate a deeper understanding of and appreciation for how the foods we choose directly impact our health and wellness.
My philosophy for daily living and in the kitchen is to incorporate as many nourishing and healing foods into our diets as possible. I personally choose to eat a whole foods diet highlighting seasonal organic ingredients. I avoid processed foods, preservatives, and refined sugars and flours.
I truly believe that eating real, whole foods energizes us, nourishes us, heals us, and facilitates optimal health and wellness. I extend this passion to our clients in creating menus and preparing delicious, nutrient-dense meals using the freshest, highest-quality ingredients.
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 a Masters in Nutrition 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. And I hire and work alongside chefs who also adhere to the same philosophy and standards for health, wellness and cooking.
