About

Julie Negrin, M.S., is a certified nutritionist and cooking instructor. During her many years as a nutrition and culinary expert, she has taught hundreds of adults and children how to cook. She just published her first cookbook, Easy Meals to Cook with Kids, for adults who want to cook with kids ages two years old and up.

Julie's work has been featured in newspapers, magazines, radio    

programs, CBS Nightly News with Katie Couric and the Today Show. In 2008, she was on Sesame Street teaching children how to cook. Due to her many years of volunteer work in elementary through high schools, she was invited to attend First Lady Michelle Obama's Chefs Move to the Schools launch event at the White House. She is also partnering with The Kids Cook Monday, a new campaign being launched by The Monday Campaigns (founders of Meatless Monday).

Julie is currently consulting for The French Culinary Institute and a new not-for-profit, The Cooking Room, which provides in-class culinary instruction for elementary school children in New York City. She is the lead kids cooking instructor for Home Cooking New York and also teaches for the Institute of Culinary Education (ICE), Natural Gourmet Institute, Stone Barns Center for Food and Agriculture, and New York City public schools. She consults for other not-for-profit organizations, corporations, universities, and schools. Julie has a blog, My Kitchen Nutrition and has contributed articles and recipes to many websites including Civil Eats, SavvyAuntie, SuperKidsNutrition, SustainableTable, and Fooducate.

After earning a master's of science degree in nutrition from Bastyr University, a cutting-edge naturopathic university in her hometown of Seattle, taught nutrition education to school children for the Washington State Department of Health and cooking classes at PCC Natural Markets (Puget Consumer's Co-op).

When Julie became the Director of Culinary Arts at the JCC in Manhattan, she took on a fledgling culinary program. It grew into a popular and successful cooking school on the Upper West Side of Manhattan under her leadership. While there, she developed original and innovative courses that over two thousand adults and children enjoyed. Julie also worked with top chefs and authors including Michael Romano, Tom Valenti, Joan Nathan, Sarabeth Levine, Arthur Schwartz, and Max MacCalman.

She is a member of International Association of Culinary Professionals (IACP), New York Women's Culinary Alliance, (NYWCA), the American Dietetic Association (ADA) - including ADA dietetic practice groups: Hunger and Environmental Nutrition (HEN) and Food and Culinary Professionals (FCP). Julie received a fellowship (thanks to the Esperance Family Foundation) to attend the annual training symposium at the Institute for Functional Medicine (IFM) in 2009.

 

 

Photo by Jon Wasserman