Conscious Kitchen
Tended by Tina Barrat, Tami Greenspoon,
& Diana Basto Ferriera
We are the tenders of The Conscious Kitchen. Co-creating nourishment with volunteer chefs from around the world alongside seva sisters who have stepped forth to create meals out of passion and love. The chefs range from raw plant nutritionists, to those just remembering their ancestors recipes. Chefs present medicinal healing properties of the food being served. We welcome blessings of the food inaugurating each meal.
The Gardeners
Tina Barrat
From Fashion Jewellery to Conscious Gourmet Food
Tina Barrat was previously known for designing gorgeous jewellery, crafted with semi-precious stones sold at high end stores . She’s now turned into a personal chef designing gourmet meals for private dinners; holding pop up events at art galleries; providing private catering for corporate events or cocktail parties and giving vegan cooking classes at clients homes or in her studio.
She’s a certified RawFood Chef & Educator
Tina Barrat is a conscious-foodie, using locally grown ingredients and making everything from scratch . She respect the purity of the produces she works with, is curious about flavours and savours culinary experiences. Aside from the health, ethical and environmental benefits of the food she prepares, Tina’s cooking will open your mind to new taste sensations and your eyes to the beauty of the ingredients she uses. Her meals are sure to leave you with a new appreciation for what raw or vegan gourmet eating can be.
WHAT SHE SAYS
My happy place is beeing outside in nature , my heart start singing linstening to the birds , the waterfalls, feeling the sun kissing my skin and the breeze caressing my hair .
The deforestation that is happening now to feed animals to feed humans and killing the ones living in the Forrest makes no sense to me and further more it is affecting the whole planet , OUR planet , threatening all of us . That is our wake up call ... we all have to do our bit ... there is no planet B ... and I choose to be Vegan.
FOOD is A way of increasing your FREQUENCY
Tami Greenspoon
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Photo by Pedro Alvarez
Diana Basto Ferreira
It all started when I was a teenager. I loved cooking and watching cooking shows on BBC Prime. In 2006 I created the food blog "In the mood for food" where I started showcasing my culinary experiences. But it wasn't until 2009 that I started to take the blog seriously, writing about food, sharing recipes and focusing more on food photography. That same year I attended the workshop "The artistic interpretation of food" with the American photographers Francine Zaslow and Deborah Jones, in Boston, USA. By this time, food had taken me into photography and in 2010 I attended the course "Intensive Photographic Skills" at the London College of Communication, in London, UK. For three years I tried to perfect my food photography skills but also ventured into other subjects like travel photography and portraits for personal uses. In 2014 I took up a new photography challenge. I was selected for an internship in "International Photojournalism" with the non-profit organization Krochet Kids Intl., in Peru. It was one of the most fulfilling experiences of my life.
My love for food has also taken me to the Ècole Ritz Escoffier, in Paris, for the "Bases of French Pastry" course, to healthy workshops with the holistic nutritionist Sarah Britton, to working with Chefs and Restaurateurs, to meeting talented Photographers and Bloggers of all sorts, and to cook for some of them. Most recently, and as you may have read on the journal already, I've embraced Matthew Kenney Culinary and Plantlab Culinary's philosophy and have completed the "Essentials of Fermentation Intensive Weekend", "Level 1 - Fundamentals of Raw Cuisine" and "Level 2 - Advanced Raw Cuisine".