Students Comment
Lifestyle – Begin Training Here

Our Mission

To educate and support students to have the necessary information and understanding to create:

    • dishes that taste good to them with ingredients at hand
    • with ingredients that are as whole as possible
    • meals that are balanced with the principles of art and design, and energetic nutrition
    • a relationship with the creative aspect of intuitive cooking
    • to provide a platform for a lifetime of eating well
    • a profound system for health coaches, doctors, nutritionists, educators and chefs, so that they can expand their business and support their clientele
    • a road to success for chefs, teachers, writers, food product designers in culinary profession

Our mission is to raise consciousness about food choices and teach easy and enjoyable methods of preparing healthy daily foods. In doing this, we honor the mystery and magic of good, heart-full cooking.

School of Natural Cookery

Our students are passionate, creative individuals focused and prepared to engage in an effective, detailed training in the art of whole foods cooking. They come from each of the United States and countries world-wide with goals of developing their own daily cooking practice or in obtaining a culinary diploma.

SNC has been leading the healthy lifestyle industry with “cutting edge” training since 1983. Unlike other cooking schools, our non-traditional culinary training is designed to integrate a healing process of cooking with whole ingredients through a commitment to consistent practice.

We are a licensed, private, vocational school with the State of Colorado. We do not subscribe to the federal Title – IV status.

History of SNC through our kitchens

Julianaa SatieFounder
Julianaa Satie anchored the The Language of Intuitive Cooking into a methodical system of cooking without recipes. She has been a professional choreographer/dancer, full-time mother of four, food truck owner, Food Service Menu designer, and a product development designer. Her path was heading toward a professional dance career, when a medical intervention re-directed that goal into a healing with whole food lifestyle.

With more than 40 years working intimately and professionally using whole, natural, ingredients, Julianaa is experienced as a personal chef, teacher, and food product formulator. In the name of Joanne Saltzman, she authored three books, Amazing Grains, Romancing The Bean, and Intuitive Cooking from The School of Natural Cookery. Julianaa is devoted to bringing clarification and ease to the over-complicated topics of cooking and eating, and lends a passion for inventing food products for the convenience of our natural lifestyle.

Meet Our Team

Kelly Worrell
Kelly WorrellTechnology & Administration
Kelly Worrell is a graduate of The School of Natural Cookery, a personal chef and father of five beautiful children. He has over 20 years experience in the corporate IT industry and provides stability at SNC for new student’s enrollment process and all technology support and creativity.

After experiencing The Lifestyle training, he made a courageous move to change his life and follow his passion to become a private chef and instructor. He is the backbone SNC.

Aside from being an incredible father, personal chef, and teacher, Kelly is a beautiful vocalist and sings local choirs to keep his creative juices flowing.

Maihaa Keeley
Maihaa KeeleyCreative Director
Maihaa currently lives in Colorado with her son. She completed culinary school at the School of Natural Cookery in 1994 and has maintained an average Personal Chef client load of 5 -6 clients a week for the last 20 + years. She is a lead instructor with at SNC and is responsible for training Private Chef Students.

In addition to her successful personal chef business PersonalChefDesigns.com, Maihaa has designed curriculum to expand the culinary programs at SNC in the area of animal protein.

From a young age, she absorbed the love of cooking and nurturing from both her mother and grandmother. With a passion for teaching culinary students, she also enjoys writing music and kickboxing when time allows.

Guest Instructors

Michael Duhon
Michael DuhonFundamentals & Advanced Pastry - Dessert
Michael Duhon is an artist who combines his expertise in cooking and building design. Nearly fifteen years ago he decided to pursue his passion for cooking. He is a graduate The School of Natural Cookery, École Grégoire-Ferrandi, Paris, France (one of the top culinary institutes in France), La Escuela de Hosteleria y Turismo, Valencia, Spain, and Heartwood Institute’s Asian Healing Arts in Garberville, California.

Blending culinary and architectural forms in an artistic expression is a synthesis that comes naturally. In 1996, Michael began teaching to the home cook. In 2001, he joined The School of Natural Cookery as one of it’s core chef instructors, where he currently teaches fundamentals and advanced Pastry and Desserts in the Study with a Master Studio offering. He is currently based in the San Francisco Bay Area.

Jeff Dec
Jeff DecNatural Bread Master Instructor
As Jeff was a student of many teachers and mentors in the field of Bread Baking and Brick Oven Building, he has been teaching at SNC for many years. He currently lives in Canden Maine. Jeff has much experience and knowledge of natural farming and animal husbandry. In addition to managing the local ski school, Jeff has opened a natural bakery Brazen Bread. http://www.brazenbaking.com

He instructs will a passion for the elegance and both simplicity and complexity of bread.

Tyua Sereda
Tyua SeredaLiving Foods Master Instructor
Tyua Sereda is a natural foods chef, teacher and recipe developer with over 13 years experience in whole foods cookery and instruction. She has been a personal chef, natural foods cooking class instructor, and consultant. She is a graduate of the School of Natural Cookery in Boulder, Colorado and currently teaches the Living Foods section of their professional culinary training program.

Tyua helped open Joy’s Place restaurant on Maui, where she teaches Smart Eating cooking classes, develops recipes and writes for the Joy’s Place blog.

See Our Graduates

Graduate Stories

“Thanks to your teaching, I am able to nourish myself on my new gluten free and dairy free diet. People come into our lives for a reason and nurture us with knowledge and learning. You did that for me!”
Lynn Johnson, Washington
“I’ve been a vegetarian my entire life, a vegan since about 13. Going to the School of Natural Cookery… (going to sound cheesy) but seriously changed my life. I found a new way of looking at food and creating food. It’s a whole shift for me in mind, body, soul connection through food.”

I highly recommend the school. It will give you the desire to share with others what you do and know. The Language of Cooking will open you to a whole new world.”

Sara Gill, California
“I wanted to thank you! I am really happy to have taken the course, I feel I’ve learned a lot. My life has become much easier, as I am finally able to cook healthy AND tasty dishes, quickly and easily.

Even though I wasn’t really able to participate in the weekly real-time online session, I’ve found the course very coherent, the book practical, and your explanations are always very clear and interesting! ”

Stephanie Cariage Jaggi, Italy
“I enjoyed this course so much that I tell my friends that when I read the materiel or watch the videos or practice in the kitchen I am aligned with my source. I really believe that there is no other way to be healthy than making the best choices in the kitchen.”

I liked most of the dishes I made and the moments I didn’t I knew what to fix the next time. The wonderful thing is that now I have a recipe sketches directory that’s growing and going to serve me in many ways. Thank you! ”

Hanaa , Morroco
“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. I give so much credit to the school whenever asked about my training.”

Michael Mullen, St. Augustine, FL