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Michele Redmond, a French-trained chef and Registered Dietitian Nutritionist, directs The Taste Workshop which teaches how taste, food appreciation and cooking improves health and enjoyment of life.





# Culinary Nutrition Cooking Classes Taught

My Short Story of Food

I refused cook. My mom was an amazing cook, so you can’t blame her. It wasn’t until my mid-twenties I figured out that cooking didn’t suck. I discovered it was an easy and fun way to build bring people together.

Cooking developed into a catering side job and into discovering that cooking was the best solution for happy, healthy eating and lasting memories with friends and family.

Key culinary events:


  • Taught cooking in a hospital-based diabetes center for 4+ years
  • Completed a culinary diplome at Le Cordon Bleu in Paris
  • Worked in multiple type of kitchens and as research chef
  • Completed a diplome from the Haute du Goût de la Gastronomie (Higher studies of taste and gastronomy) in France
  • Taught culinary nutrition and cooking for a culinary school, college and university
  • Chef Instructor invitée Le Cordon Bleu, Paris For Culinary Nutrition Taste Workshops

Chef Competition & Demo

Teaching at the Art Institute

Teaching at Le Cordon Bleu Paris

Teaching at Le Cordon Bleu Paris

Health Care & Corporate Wellness

Michele has a healthcare background working initially as a health economist and then in health care operations managing physician networks and healthcare services. She has directed a medical center for a medical school and managed worksite wellness and chronic disease management programs for corporations including AMEX, Motorola, GM, Honeywell and America West.

School Cred

Michele has diplomas from programs at:

  • Arizona State University
  • Florida State University
  • University of Arizona
  • Le Cordon Bleu,Paris
  • Hautes Etudes du Goût (Advanced Studies of Taste with the University of Reims and Le Cordon Bleu.)