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Leslie Cerier

For over 35 years, Leslie Cerier, “The Organic Gourmet,” is an internationally renown Farm to Table Chef, Cookbook Author, Motivational Speaker, and Cooking Teacher specializing in vegetarian, vegan and gluten free meals for optimal health and pleasure. She is a frequent guest on TV, radio, podcasts, and has her own blog.

Leslie grew up in New York City and has a masters degree from Columbia University.

She adapts meals according to what is freshly picked and plentiful at any given time.

In addition to being a personal chef to so many individual people, Leslie is also the author of six cookbooks on healthy foods and trains chefs worldwide. She develops recipes and products for organic and natural food companies and individuals. She has special expertise for people with dietary sensitivities.

Book Now Leslie’s Gourmet Getaway

Click here to view her beautiful, award winning Impressionistic Nature Photography.

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)

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

  • Bobs Red Mill (Leslie’s original gluten free recipe for Peanut Butter Cookies with Teff Flour that she developed for the Teff Company in 1990 appears on packages of Bobs Red Mill Teff Flour
  • Deans Beans (organic and fair trade coffee and cocoa recipe and video)
  • Nutiva (organic extra virgin coconut oil, organic coconut manna, organic coconut sugar, organic coconut flour, organic hemp seeds, organic hemp oil, organic chia seeds, organic fair trade, red palm oil, organic buttery spread, organic shortening, and organic sunflower red palm blend oil)
  • Equal Exchange (Organic 80% dark chocolate Panama bars, organic cocoa, organic cashews, organic honey, organic almonds, organic chocolate chips)
  • Green and Blacks (organic vegan chocolate recipes)
  • Coombs Vermont Gourmet (Main course recipes with organic maple syrup)
  • Lotus Foods (Organic Jade Pearl Rice™ and Organic Madagascar Pink Rice™, organic Forbidden ramen noodles, organic Millet and Brown Rice Ramen Noodles and Organic Jade Pearl Rice Ramen Noodle)
  • The Teff Company (teff grain and teff flour)
  • B Green Food (gluten free pastries with organic brown and white rice flour)
  • Eat Naturall (recipe for Buckwheat Almond Pancakes; Vegan, Gluten-free product)
  • Top This (Recipe Developer for Product Vegan Chocolate Sauce)

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)
  • 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:

    • Many more!

As a Speaker, Leslie has presented at colleges, libraries, hospitals, Spas, and bookstores:

  • Mount Holyoke College, Hadley, MA
  • Amherst College, Amherst, MA
  • Hampshire College, Amherst, MA
  • Smith College, Northampton, MA
  • Canyon Ranch, Lenox, MA ( lectured to the Nutritionists)
  • R J Julia Booksellers, Madison CT
  • Baystate Hospital, Springfield, MA
  • Numerous Libraries in Central and Western MA

Leslie 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:

    • Rancho La Puerta, Fitness resort and spa in Mexico
    • Esalen Institute, Big Sur, CA
    • Kripalu Center for Yoga and Health, Stockbridge, Massachusetts
    • Omega Institute, Rhinebeck, NY.
    • Leslie’s workshops offer Continuing Education Credits for Dietitians.
      • Frontier Natural Products Co-op’s Herb Fest
      • Northeast Organic Farming Association (NOFA), Amherst, MA
      • Natural Gourmet Institute for Food and Health, NY, NY
      • New York Open Center; NY, NY
      • Open Center Online Learning
      • 3rd annual Gluten-Free Culinary Summit, R I
      • Hazon Food Conference, CT
      • Whole Foods New England Demo Group on behalf of Simply Organics
      • NE Women’s Herbal Conference NH
      • BlessFest; Hampshire College, Amherst, MA
    • Chef Trainings/Consulting
        • Guest Chef/Consultant for University of Massachusetts Residential Dining Services Amherst, MA: designing the Earth Day menu with local, seasonal and organic produce and teaching their chefs vegetarian and gluten-free cooking.
        • Training on Zoom for the Nutritionist and Cooks for the College of the Holy Cross: Gluten Free and Vegan recipes and menu planning enhancing sustainability; using more local, seasonal, organic produce in their year round menus
        • Trained chefs and was the Head Chef for Alberto Villoido’s Detox program, Grow a New Body at Los Lobos Lodge in Chile
        • Gluten-Free Baking (with teff flour) to the baker at Kripalu Center for Yoga and Health, MA
        • Easy Gluten-Free Menu Makeovers for Restaurants and the Public: Franklin Regional Council of Government’s Cooperative Public Health Service, Greenfield, MA

    Leslie is a gourmet personal chef specializing in whole foods and organic cuisine. Globally inspired vegetarian, vegan, plant based, and gluten-free meals for your daily needs, parties, events, and food as medicine for those recuperating from illness.

    Leslie’s New England based business includes custom culinary work, Gourmet Getaways in Shutesbury MA for private clients including private and group cooking instruction and training chefs 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 and gourmet cooking with herbs and spices 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.

    Throughout Leslie’s natural, passive solar, country home, you will find her award winning Impressionistic Nature Photography to add to the beauty, nourishment and peace of your experience.

    Leslie’s award winning Impressionistic Nature artwork is hung in hospitals and in private collections.

    Leslie created a digital story with 10 of the 20 images in her latest series of photographs “Photographing the Jewels in the Water”

    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

    “To Celebrate Food while Getting Healthy, Leslie Cerier is Your Guide, ” Dr Mark Hyman

    Photo of Leslie by Tracey Eller

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