In this episode, Ceri Jones shares her journey as a natural chef trained at Berkeley, emphasizing the importance of nutrition in cooking. She discusses her extensive experience cooking for retreats, the challenges of pricing her services, and the rewarding moments of receiving direct feedback from retreat attendees. Ceri also highlights her new cookbook, which focuses on flexitarian recipes and offers guidance for aspiring chefs. Additionally, she talks about her role as a food educator, teaching people about growing and cooking with vegetables, and reflects on the future of culinary education and retreats. In this conversation, Ceri Jones shares her extensive experience in cooking for retreats, emphasizing the importance of simplicity, communication, and planning. She discusses the challenges of managing food allergies, the significance of creating a positive environment for chefs, and the need for clear agreements with retreat organizers. Ceri also highlights the joy of cooking and the role of food in fostering community during retreats, while providing practical tips for aspiring retreat chefs. 𝗖𝗢𝗡𝗡𝗘𝗖𝗧 𝗪𝗜𝗧𝗛 𝗥𝗘𝗧𝗥𝗘𝗔𝗧 𝗕𝗨𝗜𝗟𝗗𝗘𝗥 https://www.instagram.com/retreatbuilderhq/ https://facebook.com/retreatbuilderhq https://www.tiktok.com/@retreatbuilderhq 𝗔𝗕𝗢𝗨𝗧 𝗖𝗘𝗥𝗜 Ceri Jones is a food educator, food writer, and chef specializing in catering for yoga and wellbeing retreats. With a passion for celebrating seasonal, vegetable-focused cuisine, Ceri shares cooking tips and simple recipes through online content and culinary projects. Her first cookbook, It Starts with Veg: 100 Seasonal Suppers and Sides, was published by Pavilion Books in June 2024. As a freelancer, Ceri heads the kitchen at multiple wellbeing retreats each year, contributes to food writing, and balances this work with a part-time role as a Food Educator at the Garden Museum in London. She completed her chef training a decade ago at Bauman College for Holistic Nutrition and Culinary Arts in Berkeley, California, following an earlier career as a Projects Director managing concerts and tours for a London-based international orchestra. This career shift came after earning a music degree with a focus on clarinet performance. Ceri is also a Great Taste judge and a member of the Guild of Food Writers, bringing a unique blend of culinary expertise and artistic experience to her work. 𝗖𝗢𝗡𝗡𝗘𝗖𝗧 𝗪𝗜𝗧𝗛 𝗖𝗘𝗥𝗜 https://www.retreatbuilder.com/listings/90455eb3-a1e9-4104-9e72-970aa2a12ede This episode is brought to you by RetreatBuilder. Join us → https://www.retreatbuilder.com/get-verified 𝗖𝗛𝗔𝗣𝗧𝗘𝗥𝗦 00:00 The Journey to Becoming a Natural Chef 02:59 Lessons from Cooking Retreats 06:11 Navigating Pricing and Value in Culinary Work 08:56 Challenges and Rewards of Retreat Cooking 12:01 The Cookbook: A Resource for Aspiring Chefs 15:02 Flexitarian Cooking and Recipe Scaling 18:00 The Role of a Food Educator 21:03 The Future of Retreats and Culinary Education 26:57 Exploring Retreat Venues and Cooking Spaces 42:50 Tips for Successful Retreat Cooking 49:35 The Importance of Communication and Agreements 55:59 Simplicity in Cooking: Highlighting Ingredients