Monica Corrado, MA, CNC, CGP, Founder of Simply Being Well LLC. Monica is a teaching chef, speaker, author, and consultant who has spent the last 20 years illuminating the connection between real food and vibrant health. Prior to teaching food as medicine, Monica spent 18 years in sustainable food sourcing and preparation, menu design and management, and owned her own organic and biodynamic catering company in Washington, DC. She started her own Cooking for Well-Being Teacher Training program in 2012 and has graduates all over the globe, from Mexico to Hong Kong to Canada and throughout the United States. Monica has taught hundreds of people why and how to cook nourishing, traditional food. Over the years, she has been featured in multiple publications including The Washington Post Food Section, she has appeared on public television, and participated in the Chefs Move to Schools initiative. Monica has held faculty positions in the graduate program on Nutrition and Integrative Health at the Maryland University of Integrative Health, and is a sought after speaker at conferences about food and health. She has been a member of the Honorary Board of the Weston A. Price Foundation since its inception. For the past 13 years, Monica’s work has focused on the Gut-Brain Connection, and as “The GAPS Chef” she is a recognized expert on how to cook to heal a leaky gut and the symptoms it causes. She is on Dr. Natasha Campbell-McBride’s GAPS Training Faculty, teaching Certified GAPS Practitioners and Coaches how to cook for the GAPS Diet.
Monica has authored six books so far, her most recent The Complete Cooking Techniques for the GAPS Diet, published by Selene River Press this month. For more information about her in person and online classes, books, charts, speaking terms or private consultations, or to contact Monica www.simplybeingwell.com. FB: Simply Being Well: Cooking for Wellbeing