One Bit At A Time

Today’s Soup  (French Onion)

Julianaa Satie – The Natural Cook®


I welcome the challenge of making this traditionally beef-based soup with only plant-based ingredients.  The magic is in technique.  The ritual demands my presence each time I make it.

Large yellow onions with the deepest color, thickest skin, firmest bulb make this a great soup. On my cutting board they remind me of tough maple leaves turning red and gold. One onion feeds three. Need to sharpen my knife to make paper thin, slivers.  These onions aren’t stored in a  refrigerator;  they stay strong that way.

Begin: wash the onions well enough to use the skin in stock. Careful: score the top to separate the skin from the bulb. Control: don’t let the knife cut into the leaf or the root end.  Memories of my handsome farmer friend make my hands take care with the knife.  “Be kind to the tail of an onion”  was his message.  “Onions will make you cry if you cut into them ruthlessly.”  Since then, over 40 years ago, I enter an onion in ritual, not cutting into it before it is time. Eight, plump, half rounds face me while the cut is face down on the cutting […]

By | 2017-06-12T12:53:00+00:00 November 26th, 2013|Categories: Julianaa's Notes|Comments Off on One Bit At A Time

Julianaa’s Notes #6

Think about studying cooking with us as if your parent, grandparent or mentor was sharing their secrets of the kitchen.

They may not know how to explain what is happening to the food, but you watch them, intently, looking forward to memorable smells, tastes and the comforting feeling of home cooked food in your mouth and belly.    The mentor makes it look easy.  They are intuitive cooks.

The Natural Cook® system explains what is going on in the mind, body, and sprit of a great cook.  Our students learn to be Chefs – managers of their kitchens– large and small.  They invent their businesses and make their families happy and healthy.

We start with 100% vegan – plant based ingredients and create simple and complex masterpieces.

Our program is available both online and in studios.  But you will need a kitchen in which to train yourself.  We provide a kitchen for you both demonstration and hands on sessions in various locations.

By | 2017-06-12T12:53:00+00:00 September 15th, 2013|Categories: Julianaa's Notes|Comments Off on Julianaa’s Notes #6

Julianaa’s Notes #5

My father use to say ” If you want to move a mountain….”   I regret not listening to the rest of his sentence.  William Saltzman was an artist his entire life.  He ate, drank, cooked, talked, and took deep billowy breaths, as if every moment was a work of art.  So when I decided to re-invent my life at age 60, it felt like I was uprooting a 30 year tree.  And now that I have found new soil and a more powerful form for training Natural Cooks, it feels like I have moved a mountain.

My children used to complain that I never made the same dish the same way. That isn’t entirely true. But when you know the amazing miraculous possibilities with ingredients and you don’t want to run to the store for a missing piece to a recipe, dishes don’t always look the same from time to time. Now I like that. I like change and spontaneity. I find that is one of the most energizing experiences for me – to discover something new, that actually works better than the old.

I think our new format for training is just that. I was overwhelmed and stuck in old […]

By | 2017-06-12T12:53:00+00:00 June 25th, 2013|Categories: Julianaa's Notes|Tags: , , |2 Comments

Julianaa’s Notes #4


A seed was planted in me in 1983 to explain to people how dishes come together. This idea woke me up in the middle of the night and with fertile soil and much fussing over for the past 30 years, with much testing and astonishing results from its simplicity, The Natural Cook® training is positioned to bloom in the hearts and homes of conscious people world-wide.

The International Academy of Natural Cookery uses our system of cooking intuitively and has trained hundreds of personal chefs and bakers that cook for the established elite, politicians, movie stars, as well as the frail, overwhelmed and health challenged people of all ages. We know two things: Whole food is healing in the hands of a conscious cook, but only when tastes and textures fit the customer, people at the table.

Like a parent passing on secrets to children the ecstatic joy of teaching people to cook intuitively is very satisfying. Teachers experience their students waking up. Training people to integrate an infusion of the magic of cooking is deliciously satisfying as a certified teacher of The Natural Cook system.

Teachers find a way bring their own personality into presentations of this “language of cooking without recipes”. […]

By | 2017-06-12T12:53:00+00:00 December 27th, 2012|Categories: Julianaa's Notes|Tags: |Comments Off on Julianaa’s Notes #4

Julianaa’s Notes #3

Chef? What is a Chef?

I don’t call myself a “Chef ” although I know could create almost any dish given a primary element, some salt and water.


The word “chef” feels bloated by the food network.  Webster’s Dictionary defines the term as “a skilled cook who manages the kitchen.”  The key word here is “manages.”  The more accurate term is “Chef de Cuisine”  because the French translation for “Chef ” is “chief, manager, or person in charge.”   “Chef de cuisine” has a historical precedent since 1840 for people who manage a commercial or public kitchen.  This is not a job for the faint of heart and I can see why the term Chef carries an image of respect.


So technically, are personal/private cooks entitled to the use the term “Chef”?  Can they lean on the powerful image that is conjured up in the public’s mind?  Do modern day Chefs ride the “fake it till you make it” facade?


Modern language for current times accounts for our titles of Personal Chef and Private Chef. The words personal and private indicate an intimacy of working for a person, small business or family.  As personal/private chef we take charge and manage meals, kitchens, and […]

By | 2017-06-12T12:53:00+00:00 October 14th, 2012|Categories: Julianaa's Notes|Tags: |Comments Off on Julianaa’s Notes #3

Julianaa’s Notes #2

Do you notice when your dishes are mild or spicy?  Somedays more one that the other.  I see the personality of people in the dishes they create.  Generally, I prefer to cook a simple group of ingredients and focus on the technique of the cooking method to make them shine.  But lately, especially when I am cooking for Mike Duhon (our pastry and gastronomy teacher in the Pro-course) I step out of my comfort zone of simple tastes.

Braising is my favorite method to add complexity.  It is the perfect method for building long, slow, deep and complex flavors and tastes. The first step uses oil to seal the edges of the primary element.  Once the metal has its way with fire and food, the intensification has begun.  Now the choice of liquids, salts, herbs and spices provides the primary element’s road map. And the story begins to unfold over time, with or without a lid.  Being  a simple, zen-like cook most of the time, a braised dish punctuates my plate and palette.

Grinding my own masalas (spice mix) and having a myriad of cooking liquids on hands helps.  These are the bold days. Usually its when I awake and stand straight […]

By | 2017-06-12T12:53:00+00:00 October 10th, 2012|Categories: Julianaa's Notes|Tags: , , , , , , , , |Comments Off on Julianaa’s Notes #2

Julianaa’s Notes #1


Food and Cooking is one the largest common denominators in our culture. We have adapted to an idolized dependence upon recipes as a way to record and share a favorite dish.  In 1983, I stumbled upon a desire to find a way to communicate the magic of cooking.  In other words, the essence of all cooking, and how to never be bored again.  What a journey it has been.   Julianaa’s Notes is a place for me to share that journey.  A full life of food, love, children, friends, and thousands of students.

Few chefs wear the apron without some passion.  Born a dancer into an artist’s family, my first costume was from Shaharazade, a camisole top with one sleeve and below my midriff was a billowing full circle and half skirt.  The ingredient was emerald green chiffon with silver, sparkly,  bindings – age 11.  Twelve years later, after being healed by whole-food and dancing combined, over time I hatched four amazing people and used food as medicine daily.  Even though I would sometimes be limited to one carrot, one onion and some rice and beans, people seemed to like my food.

I couldn’t support my large family […]

By | 2017-06-12T12:53:00+00:00 June 8th, 2012|Categories: Julianaa's Notes|Tags: , , |Comments Off on Julianaa’s Notes #1