Julie Negrin, M.S., has been a certified nutritionist,

cooking instructor, wellness expert, and program developer for over 15 years. Julie designs and executes customized, client-specific wellness and educational programs, gives nutrition and culinary presentations, leads training sessions and teaches online e-Courses for professionals. She focuses on program and business development in the health, nutrition, obesity prevention, and food industries. Her first e-Course, How to Teach Cooking to Kids, launched in 2011 so successfully that she is now expanding her online offerings and trainings to professionals in her field.

After earning a master's of science degree in nutrition from Bastyr University, a cutting-edge naturopathic university in her hometown of Seattle, Julie taught nutrition education to school children for the Washington State Department of Health and cooking classes at PCC Natural Markets (Puget Consumer's Co-op). After moving to New York City, Julie became the Director of Culinary Arts at the JCC in Manhattan in 2003 where she took on a start-up culinary program. Under her leadership, it grew into a popular and successful cooking school on the Upper West Side of Manhattan. During her five years there, she developed original and innovative culinary courses and children's cooking curriula that over two thousand adults and children enjoyed.

Julie's work has been featured in newspapers, magazines, radio programs, CBS Nightly News with Katie Couric and the Today Show. In 2008, she was on Sesame Street teaching children how to cook. Due to her many years of volunteer work in elementary through high schools, she was invited to attend First Lady Michelle Obama's Chefs Move to the Schools launch event at the White House. She is partnering with The Kids Cook Monday, a campaign being launched by The Monday Campaigns (founders of Meatless Monday) and was the co-chair for Kids in the Kitchen at the International Association for Culinary Professionals (IACP). Julie received a fellowship (thanks to the Esperance Family Foundation) to attend the annual training symposium at the Institute for Functional Medicine (IFM) in 2009.

She has worked with notable New York based organizations and companies including 92nd St Y, the Institute of Culinary Education (ICE), Natural Gourmet Institute, Stone Barns Center for Food and Agriculture, New York City public schools and The International Culinary Center (formerly known as the French Culinary Institute). Julie consults for other corporations, non-profits, universities, and schools.

Julie has been a tech reviewer for The Everything Whole-Grain, High-Fiber Cookbook and kids nutrition science textbooks, The Science of Nutrition and Eat Right: Your Guide to Maintaining a Healthy Diet. Her cookbook, Easy Meals to Cook with Kids, is for adults who want to cook with kids ages two years old and up. 

Partial client list: Food Network, Microsoft, Columbia University, Cox Communications, New York Presbyterian Hospital, Columbia Presbyterian Hospital, Crabtree Publishing, Leichtag, The Dean Ornish Program, Barclay’s, French Culinary Institute, Department of Health in WA State, Seattle's Swedish and Evergreen Hospital, Stone Barns Center for Food and Agriculture, 92nd St Y, HealthCorps, Food Fight, Girls Inc., New York Police Department (NYPD), Children's Aid Society, and the Crohn's & Colitis Foundation of America.

Photo by Jon Wasserman