Ishmir SavoryIshmir Savory, Vegan Chef & CHC, is a certified plant based cuisine Chef and Holistic Nutrition Health Coach with a passion for educating, empowering and inspiring others to learn the benefits of a whole food plant based diet to help them make lifestyle changes that produce real and lasting results. After graduating from Bermuda College in 2001 her studies in Holistic Nutrition began at Clayton College of Natural Health, previously operated in Alabama, by studying for her B. A. in Science of Holistic Nutrition. She then became a certified chef in 2009 by attending The Natural Gourmet Institute for Health and Culinary Arts in New York, a leader in health supporting cooking and accredited by ACCET. She has recently obtained certification as a health coach in 2013 by completing the health coach certification program at the Institute of Integrative Nutrition, in New York.

During her training, she has studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts. Hence her education has equipped her with extensive knowledge in holistic nutrition, health coaching, and preventive health.

Since 2009, she has been offering her health supportive cuisine expertise to the community locally here in Bermuda. As a full-service trained plant-based chef, she is knowledgeable of creating menus to meet the specific dietary needs. The different types of health supportive cuisine that she has been trained in are vegan, raw foods, gluten-free, macrobiotic, and Ayurvedic. Her work experience in professional kitchen establishments includes Pure Food & Wine, Park Slope Food Co-op, Union Square Green Market, New York City; Blu Bar & Grill, King Edward Memorial Hospital as a Special Diet Cook, and Cambridge Beaches, Bermuda. Ishmir also offers holistic health consultations and cooking classes, were she advises clients by providing ongoing support and guidance as they set goals and make sustainable changes that improve your health and happiness.

She says, her simple food philosophy is inspired by Michael Pollan; “Eat real food. Not too much. Mostly plants.” When she’s not in kitchen or coaching a client she enjoys environmentally-friendly organic gardening, yoga, qi-gong, meditation, nature walks, travelling, and spending time with family and friends.



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