About

Julie Negrin, M.S., is a certified nutritionist and cooking instructor. She believes that meals should be deliciously satisfying and healthful while also easy to prepare. During her twelve years as a nutrition and culinary expert, she has taught hundreds of adults and children how to cook, given numerous lectures and cooking demonstrations, and developed dozens of family-friendly, mouthwatering recipes.

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

programs and on CBS Nightly News with Katie Couric. She has been a guest chef at Williams-Sonoma, on NY1, and with Al Roker on 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 recently invited to attend First Lady Michelle Obama's Chefs in the Schools launch event at the White House on behalf of Share Our Strength.

She spent five years as the Director of Culinary Arts at the JCC in Manhattan and was adjunct faculty at Bastyr University. She now teaches and consults for HealthCorps, (an organization founded by Dr. Oz and his wife, Lisa Oz) and consults for other not-for-profit organizations, corporations, universities, and schools. Julie's consulting services include cooking instruction, nutrition lectures, writing projects, training seminars, nutrition activities for children, and customized program and curriculum development.

Julie has a blog, My Kitchen Nutrition and frequently contributes articles and recipes to websites such as SavvyAuntie.com, SuperKidsNutrition.com, and SustainableTable.com. She was the technical reviewer for two books, The Everything Whole-Grain, High-Fiber Cookbook and The Everything Sugar-Free Cookbook. She has been an invited contributor to the American Dietetic Association website via the Hunger and Environmental Nutrition (HEN) DPG, a progressive group of nutrition professionals for which Julie serves as co-chair for the Sponsorship Task Force.

After earning a master's of science degree in nutrition from Bastyr University, a cutting-edge naturopathic university in her hometown of Seattle, she started a private practice and taught nutrition education to school children for the Washington State Department of Health. Julie spent a year living on a kibbutz in Israel where she cooked meals daily for 1000 kibbutz members. And in 2001, she moved to New York City where she worked as a consultant at Columbia Presbyterian Hospital and taught cooking classes at the 92nd Street Y (Makor).

When Julie became the Director of Culinary Arts at the JCC in Manhattan in 2003, 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 have enjoyed. Julie also worked with top chefs and authors including Michael Romano, Tom Valenti, Joan Nathan, Sarabeth Levine, Arthur Schwartz, and Max MacCalman.

Julie's first cookbook, Easy Meals to Cook with Kids, is due out in September, 2010.

She is a member of the American Dietetic Association (ADA), Women Chefs and Restaurateurs (WCR), New York Women's Culinary Alliance, (NYWCA), and the Society for Nutrition Educaiton (SNE). 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.

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Photo taken by Jackie Topol www.jackietopol.com