Jeffrey Agostinelli
BA in Biology, Macrobiotic Career Training Certification, Budokon Sensei
Growing up in a traditional Italian family, Jeffrey acquired an appreciation for home cooked
gourmet cuisine at a very early age. As a lacrosse player in high school, he followed a strict
diet regimen to achieve peak performance. His athletic prowess and careful meal planning
awarded him a Division I lacrosse scholarship to Hobart College where he received his BS in
biology and Pre-Med.
Post-graduation, he moved to Los Angeles and began studying the science of
macrobiotic cooking and working as a private macrobiotic chef for an affluent family in the
Hollywood Hills. Later, he went on to study at the prominent Kushi Institute for Macrobiotics and
completed the Macrobiotic Career Training Certification program in which he was trained in
macrobiotic cooking, traditional oriental diagnosis, and shiatsu massage. While interning in the
kitchen at the Kushi Institute, he was offered a position as chef at the Institute where he further
grew in wisdom and the skills of Macrobiotic cooking. Since that time he has held progressively
more responsible positions within the Kushi Institute including Head Chef and over seeing all
aspects of running the Macrobiotic Café during the 25th & 26th Annual Macrobiotic Summer
Conferences.
In 2005, he started Natural Living Arts, and began a six month series of Macrobiotic cooking
classes for varying degenerative diseases at the Wege Center for Mind, Body & Spirit in St.
Mary’s Hospital, Grand Rapids, MI. Since then, Jeff has been traveling around the US keeping
families healthy through natural foods.
Jeff received his Budokon red belt and teacher certification in September of 2007. He
currently resides in Los Angeles working as a private chef and Budokon Instructor.
BA in Biology, Macrobiotic Career Training Certification, Budokon Sensei
Growing up in a traditional Italian family, Jeffrey acquired an appreciation for home cooked
gourmet cuisine at a very early age. As a lacrosse player in high school, he followed a strict
diet regimen to achieve peak performance. His athletic prowess and careful meal planning
awarded him a Division I lacrosse scholarship to Hobart College where he received his BS in
biology and Pre-Med.
Post-graduation, he moved to Los Angeles and began studying the science of
macrobiotic cooking and working as a private macrobiotic chef for an affluent family in the
Hollywood Hills. Later, he went on to study at the prominent Kushi Institute for Macrobiotics and
completed the Macrobiotic Career Training Certification program in which he was trained in
macrobiotic cooking, traditional oriental diagnosis, and shiatsu massage. While interning in the
kitchen at the Kushi Institute, he was offered a position as chef at the Institute where he further
grew in wisdom and the skills of Macrobiotic cooking. Since that time he has held progressively
more responsible positions within the Kushi Institute including Head Chef and over seeing all
aspects of running the Macrobiotic Café during the 25th & 26th Annual Macrobiotic Summer
Conferences.
In 2005, he started Natural Living Arts, and began a six month series of Macrobiotic cooking
classes for varying degenerative diseases at the Wege Center for Mind, Body & Spirit in St.
Mary’s Hospital, Grand Rapids, MI. Since then, Jeff has been traveling around the US keeping
families healthy through natural foods.
Jeff received his Budokon red belt and teacher certification in September of 2007. He
currently resides in Los Angeles working as a private chef and Budokon Instructor.
| Natural Living Arts (585) 261-0243 (310) 804-7251 jeffthemacrochef@yahoo.com |
