Meet Chef Angela Huang
I have three passions in my life that are deeply intertwined: cooking, nutrition, and education. I am at my best when I am expressing all three. I can’t think about what and how to cook without thinking about nutritional value; teaching and cooking nourishing food allows me to share myself with others in an intimate way.
I’ve held various roles in the culinary industry since I was a teenager. From my first job at Carl's Jr, to head chef at a hippie Macrobiotic restaurant in my early twenties, to a pastry chef, to a nutritional consultant and chef instructor, I’ve always been obsessed with food.
While I understood the benefits of a nourishing diet and was diagnosed with gluten and dairy intolerance, I still worked with sugar, wheat, and other unhealthy ingredients. And when I was teaching at the culinary school, I was given a syllabus to follow that wasn’t always aligned with my personal values. I enjoyed my work, but knew there was something missing.
The stress and unhappiness I was feeling ultimately culminated in a trip to the emergency room. My body was covered with hives and open-wound rashes. I was teaching food safety the next day and realized the irony: I was a walking food hazard!
At the hospital, I was finally able to laugh at myself. Over the next few weeks I had a spiritual awakening—I read, I prayed, and I learned how to feed my body in a whole new way. During this time, I successfully healed months’ worth of severe eczema, oozing rashes, and horrible itchy hives. It’s a period I refer to as my “Healing Honeymoon.”
FOOD AND AUTOIMMUNITY
This experience opened my eyes to the work of pioneers in the culinary functional medicine field, such as Weston A. Price, Sarah Ballantyne (The Paleo Approach), Terry Wahls (Wahls Paleo and Wahls Paleo Plus), and Paul Jaminet (Perfect Health Diet). For two years, I was strictly committed to the Autoimmune Protocol (AIP), and have slowly moved into reintroduction phases that more closely resemble the Paleo diet.
I now work with and support individuals at varying stages of healing to help them repair their gut, strengthen their immune system, and find peace on their plates. I also help people expand their diets when they’re ready to reintroduce more healthy, whole foods.
My desire is to use my life experiences and skills to offer sophisticated and elegant Paleo and AIP-friendly cuisine that provides nourishment for the mind, body, and soul.
Let me cook for you
I love creating exceptional food experiences for individuals and groups looking for innovative, nutrient dense, allergen-free cuisine. The pastry chef in me adores lavishing women and children with charming and decadent Paleo and AIP desserts for special occasions. My clients are people who love food and are committed to eating clean and nourishing gluten-free diets.
I am committed to accommodating the dietary needs and restrictions of my clients, without sacrificing creativity or satisfaction that you deserve from food.
I'd love to help you create the special culinary experience that you've been dreaming of. Please contact me to learn more.
Education and Certifications:
CorePower Yoga, Registered Yoga School, 200 Hour Power Yoga Teacher Training Certification, August 2013
Bauman College of Holistic Nutrition and Culinary Arts
Nutrition Consultant Certification, June 2013
Nutrition Educator Certification, December 2007
ServSafe for National Restaurant Association, Certified Instructor and Registered Examination Proctor, March 2013
Auguste Escoffier School of Culinary Arts, Culinary Arts Program Graduate with Honors, March 2012
University of California, Berkeley, BA in Film Studies, courses in organic chemistry, psychology, and nutrition, December 2006
Institute of Culinary Awakening Vegan Chef Training, Summer 2006
Real Food Real Healthy, September 2010—Present
Owner, Offering nutrition consultations and education, menu planning, and catering.
Choice Culinary Events, February 2015 - December 2016
Catering to those looking for high quality, nutrient-dense, allergen-free cuisine.
Shine Restaurant and Gathering Place, October 2015 -March 2016
Alternative, Gluten-Free Pastry Chef
Auguste Escoffier School of Culinary Arts, September 2012 - October 2015
Tutor (September 2012 – July 2014)
Home cook instructor (September 2013 - August 2014)
Adjunct Chef Educator of Culinary Arts and Pastry Arts programs (November 2013 - September 2015)
Café Aion, March 2012- October 2012
Pastry Chef and Line Cook, making baked goods, specialty items, and additional desserts
Suitcase Clinic, Sept 2009 - Sept 2010
Cooking Farm-to-Table weekly dinners for Berkeley’s homeless and low-income population under 25.
Ecology Center, Berkeley Farmer's Market, May 2008 – March 2010
Market Demo Chef and Nutrition Educator. Creating recipes, nutritional handouts, and performing chef demonstrations for the Berkeley public using all local and seasonally grown ingredients. Assisting in sales and operations of the Ecology Center Store and the Berkeley Farmer's Market.