Food Becomes Medicine When You Know How to Prepare It
Most nutrition programs teach you what to eat. We go deeper. Our curriculum focuses on preparation techniques that maximize nutrient bioavailability and preserve the compounds your brain actually needs.
Explore the Program
Why Preparation Matters More Than Ingredients
Here's something most culinary schools won't tell you: cooking broccoli at 212°F destroys up to 90% of its sulforaphane content. Soaking cashews for eight hours before blending activates enzymes that triple their zinc absorption. These aren't fringe ideas from wellness blogs—this is documented biochemistry.
The problem is that traditional cooking education focuses on taste and presentation while ignoring what happens to nutrients under heat, pressure, and oxidation. Meanwhile, nutrition science often treats food like a spreadsheet—grams of protein, milligrams of vitamins—without considering how preparation methods alter these values.
We bridge that gap. Every module in our program examines specific preparation techniques through the lens of nutrient retention, enzymatic activity, and molecular stability. You'll understand not just how to follow a recipe, but why certain methods protect the compounds your nervous system depends on.
Three Principles That Guide Everything We Teach
Temperature Precision
Most home cooks work with vague heat levels. We teach specific temperature ranges for different nutrient categories—knowing when polyphenols degrade versus when proteins denature changes how you approach every recipe.
Time Windows
Fermentation, marination, and enzyme activation all operate on biological timelines. Understanding these windows means you can plan meals that work with chemistry rather than against it.
Combination Effects
Iron absorption increases 300% when paired with vitamin C. Fat-soluble vitamins need dietary fat present. We teach you to build plates where ingredients enhance each other's bioavailability through strategic pairing.
What You'll Actually Learn Over Six Months
Our fall 2025 cohort begins September 15 and runs through March 2026. Classes meet twice weekly via live video sessions, with additional lab work you complete in your own kitchen.
The program is structured around practical competencies rather than abstract theory. Each month focuses on a different aspect of preparation:
- Foundational knife skills that minimize oxidation and cellular damage
- Heat application methods for different nutrient categories
- Fermentation protocols for increasing bioavailable compounds
- Strategic soaking and sprouting to reduce antinutrients
- Meal timing and combination principles for optimal absorption
- Recipe adaptation techniques to retrofit traditional dishes
You'll submit weekly cooking assignments via video. We review your technique and provide specific feedback on where adjustments would improve nutrient outcomes.
Lead Instructor
Callum Fitzwilliam
I spent eight years as a research assistant in a nutritional biochemistry lab before realizing that all our findings about nutrient stability sat unused in academic journals. Home cooks needed this information, but it was locked behind paywalls and technical language.
So I left academia and spent three years testing whether these principles could translate to everyday kitchens. Turns out they can—you just need to understand the underlying mechanisms well enough to adapt them to real cooking constraints.
I developed this curriculum to give people the same toolkit I use: scientific understanding combined with practical technique. My students range from parents trying to improve their family's nutrition to culinary professionals looking to differentiate their approach.
How the Learning Process Unfolds
Foundation Phase (Months 1-2)
We start with knife work and heat control because these two factors influence nearly every dish you'll make. You'll learn to identify when cellular structure matters versus when breakdown is beneficial. Most students find their cooking improves immediately just from understanding temperature's role in nutrient preservation.
Processing Methods (Months 3-4)
This is where we explore fermentation, sprouting, and other time-based techniques. You'll maintain active cultures and track enzymatic changes over weeks. The lab work becomes more involved here—you'll have jars and trays going at various stages simultaneously.
Integration Phase (Months 5-6)
The final months focus on building complete meals where multiple techniques work together. You'll adapt your own favorite recipes using the principles learned earlier. By graduation, most students have created a personal collection of nutritionally optimized dishes they actually enjoy eating.
Applications Open for Fall 2025 Cohort
Our September intake is limited to 24 students to maintain the quality of individual feedback. If you're ready to transform how you think about food preparation, we'd like to hear from you.