Rachel Jesson
Rachel Jesson B.Phys.Ed (Hons) M.Phil is a certified natural food chef and an ex-South African triathlete, with a contagious and passionate enthusiasm for nourishing foods and optimal health.
She is a teacher at the School of Natural Cookery and is the first natural chef to extend these cooking methods out into the demanding field of athletic performance; hence being the host of the CISN natural sports cookery course. Rachel insists that for health, we need to keep things simple; she takes inspiration from previous generations with regard to the preparation of wholesome food.
Therapeutically, Rachel works alongside Ian and other team members as a health food coach, helping individuals to put nutritional interventions into a practical and nourishing food-focussed form.
She is the co-author of Wholesome Nutrition, within which she focussed on the food sourcing information and the beautiful recipe section, and she contributes regularly to the Functional Sports Nutrition publication. Her latest culinary projects include two-day bone broths, convenient but highly nutritious slow cooking recipes, fermented foods, sports granola bars, and homemade ice cream!
Rachel’s educational achievements include an honours degree in physical education (B.Phys.Ed) and a masters degree in sport science and sport psychology (M.Phil). She is also NLP trained, and has spent the past 20 years immersing herself in the study of whole, traditional and living foods.
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