Raw Food Resources

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Heidi VanPelt began her food career as a hobby cooking for her professors while attending Stephens College and then later the University of Missouri. She found an apprentice position under a French provinçal chef de cuisine and maitre patissier where she spent long hours honing her skills. She continued her education in the culinary arts when she moved to Seattle to attend the University of Washington working at various restaurants to experience line kitchens and their ethnic cuisines.