Meet Sam, Course Director and three of the Lecturers: Asa, Rena and Beth.

Each of them will give you an insight on the modules they teach: the talk will be followed by a Q&A session on a 1:2:1 basis, or as a group!

With CNM’s Natural Chef Diploma, you will have the knowledge and skills to prepare delectable meals offering therapeutic benefits.

You can turn your passion for cooking into a rewarding profession that allows you to make a positive impact in your life and the lives of others.

Fermented foods are on the rise, and rightly so. Not only are they incredibly delicious; but encouraging friendly bacteria in foods has been around for tens of thousands of years so it’s actually nothing new. With an abundance of health properties ferments are a win, knowing how to make your own and give all the goodness to your gut that it craves and deserves is a priceless skill to learn.

“Let Food Be Thy Medicine, And Let Medicine Be Thy Food.” – Hippocrates, Father of Western Medicine”

The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition.

This class will be a mixture of health talk, demos and time to ask questions.

About Asa Simonsson

Åsa Linéa Simonsson is the author of ‘Fermentation – how to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats. Asa is a Lecturer of the CNM Natural Chef course.