Rebecca Katz, MS
Food As Medicine Executive Chef

Rebecca Katz, MS, author of The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (second edition), is an accomplished chef and culinary translator. She consults, lectures and does culinary demonstrations for leading health care institutions including University of California San Francisco, Stanford Cancer Center, Manhattan’s Cornell Medical Center, Johns Hopkins Medicine, and INOVA — one of Northern Virginia’s largest health care providers. She is the Executive Chef for Food as Medicine, and the Senior Chef at the internationally acclaimed Commonweal Cancer Help Program in Bolinas, California.

She holds a Masters of Science degree in Health and Nutrition Education and received her culinary training from the Natural Gourmet Institute for Health and Culinary Arts, and is an adjunct professor at Hawthorn University.

A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine with chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing. She resides in the bay area and is currently working on her third book.

For more information, please visit: http://www.rebeccakatz.com
For Rebacca Katz’s blog, please visit: http://www.rebeccakatz.com/blog/