History of School of Natural Cookery Video

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 School of Natural Cookery

 The Natural Cook® Training

Begin online.  Then come to our studio.

Approved by the State of Colorado Department of Private Occupational Schools since 2001.

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Career Training

The Natural Chef

♦ Foundation Certificate

♦ Private Chef Certificate

♦   Instructor’s License

Lifestyle Training

LEARN The Natural Cook® Method.

COOK LIKE A CHEF –without recipes 





Study the art of cooking for all diets and all cuisines. 

  • Begin with 100% plant-based, vegan cuisine

  • Living Food Cuisine – raw

  • Food sensitivities and allergies: dairy, gluten, refined sugar

  • Water Dwellers: Fish and Seafood – Coming Soon!

We are the best cooking school for creative individuals who are committed to engage in a uniquely effective online culinary training – beginning with the art of environmentally sustainable, plant-based, vegan, cooking.

“I could watch your videos all day! I love you and your philosophy.”
Lauren Lewis, The Pure Gourmet, Boulder, Colorado
“Julianaa, your course has transformed how my ingredients are organized in the kitchen and what a difference this makes not only for inspiration, but I am actually starting to look forward to cooking, instead of usually viewing it as a chore.”
Martha, Wisconsin
“I really have enjoyed the course. Particularly helpful to me were the desserts — learning about proportions and the use of thickeners. Very cool! In fact every time I make cookies, soup, pancakes, etc. now I’m really just thinking – ” What flavors do I want to impart and what ingredients do I want to include?” I feel more comfortable improvising and adapting recipes to make them healthier and suit my family’s tastes.

Also, I like that the course introduced me to ingredients I hadn’t used before and showed me new ways to use familiar ingredients. As a home cook it’s nice to understand the reasoning. It’s interesting to see how quickly a simple vegetable soup can come together if you aren’t bothering to follow a recipe. This soup section is one of the most useful parts of the course for me.”

Mary Chris Jaklevic, Illinois
“I have to thank you for all that I learned as a student of your course. I have based my personal cooking style from the course and it has become my career and true passion. The school has been my inspiration and you and Maihaa were the greatest teachers that I ever had the honor to learn from.
Michael Mullen, St. Augustine, FL
I attended SNC in 2000 wanting to make a career change from the corporate world. Under Julianaa’s tutelage and caring wisdom I learned how to cook and engage in my own creative process. I became a successful personal chef for about 10 years for all sorts of clients – I prepared health supportive meals for clients with autoimmune diseases, food allergies, and weight loss resistance. I loved my work and felt that I was well prepared for any situation. I have the ability to quickly come up with recipes and meal plans has been invaluable to my career as a chef and nutritionist. I can’t imagine not knowing how to offer real food help with ideas as a nutritionist. I am a proud alumnae and can’t say enough good things about SNC

Christina Wilson
First, I just wanted to say, THANK YOU again and again. My life is healthier, happier, energized, and already 9.5 lbs lighter(mostly vegan natural diet) since encountering you, Maia and your School of Natural Cookery. I am cooking way more than I used to!!! I can’t believe the taste, quality, and possibilities of the dishes I could prepare. A few weeks ago I didn’t even know what braising was(and it looks like I still don’t understand it completely!) It has been completely transforming. For the first time in my life, I can cook for myself, my partner Michael and others.The nut sauce was heavenly and perfectly complimented the amaranth dish. (Michael loved it). I am going to a ball tonight and even have a ball dress I can fit into.
Dr. Safia Rubai, Colorado
The School of Natural Cookery online system is brilliant! I have been enrolled in the Basic Course Complete since May. Coming in as a complete novice to cooking, this course was perfect for me to learn the language of cooking without recipes. I systematically went through each of the Units and learned each cooking method through copying exactly what Julianna does in the videos. Once I l understood the cooking method through watching and copying, I was able to grasp the concept and use it in other applications. The online program is very well organized and thorough. As I am more of a classroom-learner, I thought I would struggle doing everything on my own but the weekly support calls with Maihaa have been incredibly helpful to me! I would absolutely recommend the School of Natural Cookery’s Basic Course to anyone who is interested in learning the basic principles of cooking with plant-based ingredients and who appreciates the creative process of intuitive cooking.
Stephanie Morish, Virginia
As an Integrative Physician, I believe it’s essential for health providers to not only the knowledge of nutrition, but the ability to connect with food in a holistic way. Often the concept of cooking brings to mind using recipes or standard cooking techniques. Julianna’s method offers a solid foundation and a more rich, whole-person approach in 2 important ways:

Understanding Food:
The Natural Cook method teaches students about food in a new way, incorporating lessons on the energetics of food, how ingredients/supporting elements interact with each other, and how different cooking methods work to transform food. The Natural Cook methods are original and reflect Julianna’s years of experience as a professional chef, consultant and teacher. Cooking becomes art as students combine ingredients, supporting elements and methods to create a dish that is unique, balanced and delicious.

Being a Natural Cook:
The Natural Cook method teaches the cook how to be present – incorporating both right and left brain. The idea of being fully present and grounded makes the experience of being a Natural Cook a very healing one. Decisions about “what to use” and “how much” are not labored, and are not limited by a recipe. Rather, students learn to trust their intuition and their experience with the methods. As Natural Cooks, they enjoy the process of cooking with whatever ingredients are available.

Philippa Norman MD MPH, Illinois