For over 30 years, Leslie Cerier, “The Organic Gourmet” Chef has been teaching hands-on vegetarian cooking for health and vitality, writing cookbooks focusing on eating local, seasonal, organic foods that are not just good for you, but also pleasurable, delicious and good for the planet.

Leslie Cerier is the author of six cookbooks:

Featured Chef in The Cannabis Kitchen Cookbook, Feel – Good Food for Home Cooks ( Skyhorse Publishing, 2015, edited by Robyn Griggs Lawrence)

Coming soon, Leslie has a chapter of recipes and nutrition information in Dr Marc Grossman’s upcoming book, Natural Eye Care

Recipe Developer for many organic and natural foods companies: And Leslie also develops recipes for individuals with food sensitivities and special diets

Naturally, the perfect marriage of her culinary knowledge and aptitude has also resulted in many requested appearances around the country. Leslie has been interviewed by the

  • Television Food Network
  • WWLP TV (NBC TV affiliate Channel 22)
  • Foxnews.com
  • Jazzyvegetarian.com
  • thedrdonshow.com
  • Numerous national radio programs

Quoted in the

Recognized and featured in

Leslie’s recipes have also been featured on dozens of websites, blogs, and food packages:

  • Wholegrainscouncil.org
  • Nutiva.com
  • Equalexchange.coop
  • Lotusfoods.com
  • Kripalu.org
  • Naturaleyecare.com
  • Organiccenter.org
  • Shilohfarms.com
  • Navitasnaturals.com
  • Frontiercoop.com
  • Bobsredmill.com
  • Vegkitchen.com
  • kriscarr.com
  • Many more!

Leslie also teaches exciting cooking classes in some of the most prestigious centers of holistic evolution and organic lifestyle. And she regularly teaches private and group classes in Western MA and throughout the world. Clients come to Leslie as well as bring her to them.

Chef Trainings/Consulting

  • Gluten free baking (with teff flour) to the baker at Kripalu Center for Yoga and Health, MA
  • Trained chefs and was the Head Chef for Alberto Villoido’s Detox program at Los Lobos Lodge in Chile
  • Guest Chef/Consultant for University of Massachusetts Residential Dining Services, designing the Earth Day menu with local, seasonal and organic produce and teaching their chefs vegetarian and gluten-free cooking.

Leslie is also a gourmet personal chef specializing in vegetarian, vegan and gluten-free whole foods and organic cuisine. Her New England based business includes custom culinary work, food as medicine, and running her own organic B&B  in Western MA for private clients as well as private and group cooking instruction and coaching around the world.

Leslie is a pioneer and national authority on gluten-free cooking and baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to coach and help them translate challenging dietary allergy issues into culinary success and meal satisfaction.

Award-winning photographer and environmentalist, Leslie’s Impressionistic artwork is hung in hospitals and in private collections. Leslie created a digital story for her latest series of photographs “Photographing the Jewels in the Water”- which you can find at http://lesliecerier.com/blog/environmentalism-and-photography/

Leslie has a master’s degree from Teachers College, Columbia University in Movement Sciences and Education and has taught at

  • Barnard College, Columbia University
  • Eastern Kentucky University
  • Sarah Lawrence College
  • Amherst College
  • Hampshire College

Please click here for testimonials for Leslie Cerier

Photo of Leslie by Tracey Eller

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