Ep 73 | Ayurveda on the Plate: Chef Rich LaMarita's Culinary Insights - 1 of 8

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. 

A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant. 

 Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. 

This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.

Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.

To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.

I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!

Get in touch with topic ideas relating to my podcast's categories:

• The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential.

My email: plantsroc@gmail.com.

With sincere gratitude,

Noreen