Meet The Health Team
|Katriona Forrester (Food Design, Food Therapy)
FKI Fellow of the Kushi Institute of Switzerland
1964-67 Birmingham University, graduating 1967 as B.Soc.Sc. (Social Studies)
1967-68 P.G.C.E. York University, = post-graduate certificate in education : training as teacher of social studies in secondary schools.
1968-71 Teacher at Kidbrooke Girls Comprehensive School, SE London,
1972-73 Personal research including travels in Africa and Far East, + various work experiences.
4.1.74 Introduced to Macrobiotics.
1974-78 Co-own and run natural foods store "Acorn" in St.Nicholas Market, Bristol.
1978-80 Further education at The Community Health Foundation, Old St.,
London EC1 : three levels of study in Macrobiotics at the Kushi Institute of GB,
including Cookery, Shiatsu, Yin Yang Philosophy, Oriental Face Reading.
Also Tai Chi at Mary Ward Centre with Kam Lam, and further courses in Shiatsu at
1980 Trainee chef at Sunwheel Restaurant, Camden Lock, London under Jordan Stern, graduate of Hiroshi Hyashi's Chefs' School : also training at Seven Sheaves Restaurant, Boston, Mass.
1980-82 Head chef at 2 London Natural foods restaurants : Sunwheel, and Community Health Foundation, and at also at Restaurant Sesam in Bern, Switzerland. Also continued Shiatsu as practitioner and teacher of introductory courses.
1982-3 Fund raiser and co-ordinator of project to open macrobiotic primary school, as development of existing nursery school at CHF London. Cooking continued with various family engagements, and began teaching cookery at shop "Open Sesame" in Hackney.
1983 Research Assistant to William Tara in Boston, Mass., for book published as
"Macrobiotics and Behaviour".
Gained qualification as "assistant cooking teacher" at Kushi Institute of Boston. Gave
cooking classes at various locations in New England, as well as at KI Boston. Cooked
and taught at Cancer Healing Centre, Boston, as well as private individual cook
1984 Temporary Administrator of Kushi Institute London. Continued teaching cooking
and shiatsu at KI, as well as acting head chef for special intensive KI seminars.
July 1984 Eductional co-ordinator for International Macrobiotic Summer Camp at Lenk,
1985 Co-founder of Kushi Institute of Switzerland, at Kiental in the Bernese Alps.
1985-2001 Various positions within the teaching faculty, restaurant, and administration of KI Switzerland, which changed its name in 1987 to IMI (International Macrobiotic Institute), and again in 2000 to Kientalerhof.
(1985-87) co-creator and manager of Shiatsu School.
(1995-2000) Director and principal teacher of Cooking School.
1990 Birth of first and only child, Francesca Rose.
5.1.91 Marriage to Francesca's father, Mario Ribolini, Italian natural foods chef.
1997 Publication of natural foods cookery book : "Yin Yand und die Kunst der
natürlichen Küche" in German by AT Verlag, Aargau, Switzerland.
This book co-authored with Marlise Binetti.
2000 Same book published in Italian by Macroedizione Diegaro di Cesena, Italy.
2001 Same book due to be published in Portuguese by Pergaminho, Lisbon, Portugal.
July 2000 Trained and gained certification as teacher of English as a foreign language to adults, at The Bell Language School, Cambridge.
Since August 1999 teaching English classes to adults and children in local area.
2001 Resident in the Bernese Alps of Switzerland, and currently on sabbatical leave for further study, research and development. Particular interests in 5 Rhythms Dance and Cranio-Sacral Therapy. Cooking classes by private arrangement
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