Dawn Ludwig has devoted her career to helping people discover the fun, beauty, and delicious taste of natural foods. For 12 years, she owned and directed The Natural Epicurean Academy of Culinary Arts of Austin, Texas, recognized as a one of the top “Cutting Edge Cuisine” cooking schools in the U.S., according to Vegetarian Times (December 2000).
In addition to training up-and-coming chefs, Dawn’s passion is guiding families to incorporate better foods into their everyday lives. With a 12-year old daughter and a 2-year old son, she has first-hand experience as a busy mother and business owner putting delicious and nutritious food on the dinner table. Her 15 years of experience working with culinary students, teachers, patients and health care practitioners has taught her what works, what doesn’t, and most importantly, how to work with families to make living healthier a practical reality.
Her love of food began with a childhood full of southern cooking and a year of culinary studies in France as a young adult. Subsequently, she undertook formal training in plant-based diets at the Kushi Institute and apprenticed with leading natural foods chefs, teachers, and health counselors throughout the country. She now incorporates a wide range of topics in her curriculum, including macrobiotics, gluten-free, raw and living cuisine, seafood, vegan and vegetarian food.
Dawn has written on nutrition and health for a variety of publications including Whole Health Magazine, Natural Home, Austin Monthly, Austin Fit, and vegetarian journals. She teaches regularly at the Kushi Institute and the French Meadows Macrobiotic Conferences.
Having experienced profound healing in her own life through the power of natural foods, Dawn has a deeply personal understanding of the maxim: “Let food be thy medicine, and let medicine be thy food.” With a gentle, yet powerful approach, she is able to touch and transform the lives of people of all ages, and in all states of health.
Dawn presently resides in Brookline, MA where she enjoys making great food for her husband and children. She provides private health consultations, individual and group cooking classes and personal growth guidance.