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Jennifer Randolph discovered a love of nutrition when working in the competive fashion modelling industry. Through nutrition she learned how to eat to maintain a healthy weight, look and feel great by eating a nutrient dense diet of whole foods. This lead her to Bauman College in Berkeley, CA where she completed the Nutrition Educator program with a focus on holistic nutrition. She then went on to complete the Chef Training program at the Natural Gourmet Institute in New York, New York with a focus on health supportive plant based cuisine.

 

Her skills were put to the test when her infant son was diagnosed with a rare form of cancer at just 6 months old. He required a feeding tube to survive the treatment that would ultimatly save his life. Jen dedicated herself to helping her young son learn to eat again post treatment with a focus on nutrient dense whole foods rich in anti-carcenogenic phytonutrients. Her greatest success is seeing her young son eat a meal of Alaskan salmon, brown rice and kale. 

These life experiences in conjunction with the two programs, consulting with private clients and teaching corporate wellness, helped her to craft a program that consists of easy to follow nutrition guidelines. Together with cooking instruction this leads to sustainable changes to clients diets and improved overall health.

 Jennifer is committed to teaching nutrition through simple, effective guidelines and instruction. She believes that real food equals real health and that cooking reinforces healthy habits.

Jennifer Randolph

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April Schlanger has been cooking for others since she was 12. She learned about food by helping her mother and grandmother garden, create meals and shop for local, seasonal produce from farm stands. Her mother never allowed sugary cereal, soda or candy in her house, so April learned early on some of the things that should be avoided in your diet. Over the last 20 years a number of events shaped April's understanding of nourishing cuisine.

 

Spending 10 years as a  pescetarian, traveling through Europe, working in the wine industry, spending time on a board of a farmers market, cooking for friends and family with food allergies and raising her own family. April continues to spread the message of nutritious eating by shopping at local farms and teaching cooking and canning classes to children and adults. Her top cooking tips are; season at each step, pickle left over veggies and learn where your food comes from.

April Schlanger