Emily Dowd CNP (Honours)
Emily is a private chef and graduate from the IHN Vancouver campus. Her passion in the kitchen combined with her nutritional science background led her to pursue her career as a holistic chef, where she creates nourishing meals to help others in feeling their best. Emily assists her clients in reaching their health goals by carefully developing menus and providing meals that are specifically catered to the needs of each individual she cooks for. She is continually inspired by the west coast and is always curious to seek the freshest, local and unique ingredients when curating recipes. Whether cooking for individuals or groups, Emily loves to bring people together with food.
Emily teaches Holistic Food Preparation (HFP04) at the Vancouver campus.
HFP 04 Holistic Food Preparation
The kitchen is the unique laboratory where pure, natural and whole ingredients are transformed into healthful, vibrant dishes. Hands-on experience in preparation of breakfast “power-drinks”, nourishing soups, simple one-pot dishes and several Ayurvedic food items brings another dimension to the holistic curriculum. Emphasis is on proper preparation of grains through soaking, sprouting or fermentation and choice of healthy un-processed oils and fats to preserve and enhance nutritional value of foods. Raw foods, fermented condiments and other high enzyme preparations will be explored. All cooking classes are vegetarian.