- Motto: Healthy Cooking is the Best Preventive Medicine.
- Website: https://www.jonisare.com
- Telephone: 925-381-8498
- Email: email@example.com
- Facebook: https://facebook.com/jonisare
- Udemy: coming soon!
Joni is a personal trainer for the kitchen. She not only teaches people how to cook, but also helps people find their comfort with food and help them identify their inner cook. Her passion is to create a seamless boundary between eating for health and eating for pleasure. As a personal chef and caterer she provides meals for people (families, parties, corporations) who need meals prepared for them.
She’s been cooking professionally and in the health field for ten years—2 decades if you count her earlier forays into achieving wellness for herself through food. She is a graduate of the esteemed Bauman College, Holistic Nutrition and Culinary Arts college. She has had training at diet, health and culinary workshops and conferences, and with a variety of local top-rated chefs.
One of her fortes is accommodating everyone’s gastronomy — their likes, dislikes and food sensitivities. She helps people modify recipes to match their needs.
She is familiar with many types of diet programs, including: Paleo, Vegetarian, Vegan, Raw, Bulletproof, Anti-cancer, Special Carbohydrate Diet, Gaps, Fodmap, Ketogenic, The Plan.
She is the webmaster of this website, contact her with your ideas, concerns.
Joni lives in Cupertino, California.
Where I put my countertop Cuisinart CSO in my home kitchen:
Above, is an image of my kitchen: on the far right is the bread machine (only half of it is showing). And then you’ll see my countertop Cuisinart Convection Steam Oven.
This is the best location in my kitchen for 3 reasons:
1) there is plenty of ventilation for the steam to escape without being in the pathway of people in the kitchen and to not collect on the underneath side of the cupboards.
2) there is plenty of countertop space directly in front of it in order to remove hot (and wet) dishes out of the oven and unto the counter.
3) Another bonus with this location is that I can store the “crumb plate” in an upright position leaning up against the bread machine. We only use the crumb plate when we toast breads and foods that are placed directly on the oven racks, it collects the crumbs, and is easy to remove and clean. Otherwise, if the crumb plate is left in the oven, the moisture from steam cooking collects above and below it. When the moisture is trapped below it and it will take a long time to dry out and that didn’t appeal to me. I found that I took it out every time to dry it off and ended up drying off 3 surfaces instead of just one: I was drying the top and bottom of the crump plate as well as the bottom of the oven. Without the crumb plate I only need to wipe the bottom of the oven.