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Judith Fine-Sarchielli is an expert on the Mediterranean Diet and gluten-free diets. She lived in Europe, (mainly Tuscany), for over twenty years. As THE TOPANGA CHEF,she has taught Tuscan culture and cuisine both in Europe and the USA through her company, Topanga, Tuscany, and Beyond. Chef Judith has over thirty years experience as food coach, food writer, researcher, and culinary instructor. She has worked for corporations such as Sur la Table, Williams Sonoma, Whole Foods Market, Demarle USA, and other international businesses. Her research and information about special dietary needs is cutting edge as regards health and vitality. Judith also teaches adults and children cooking and art in private homes in Topanga Canyon, Calabasas, Malibu, Santa Monica, the San Fernando Valley, and the Greater Los Angeles area.
Chef Sarchielli's collaboration with the international organization, Highly Sensitive People, (www.highlysensitivepeople.com), has led to a video of her Tuscan Easter Feast, and the publication of her book,Tuscan Gluten-Free Cuisine: Eat Gluten-Free and Please Your Palate!
Sarchielli was director of the Patio Cooking School at Whole Foods Market, as well as the first Food Coach in the region, a position she developed, and a demonstration specialist. As corporate chef, trainer, and instructor for Demarle USA, a French cookware sales company, creator of Silpat bakeware, she designed their demonstration kitchen. As instructor and chef, translated, and tested recipes from the Demarle Corporation in Paris, France for American consumers and Demarle at Home sales representatives.
Judith has been a recipe developer and journalist for Flavors, the recipe section of Whole Foods’ electronic newsletter, and has published articles for Whole Life Times, Slow Food USA, Topanga Magazine, The Topanga Messenger, Valley Life Magazine, Great Good Fortune, and other print and other online media. She has appeared on Denver's Channel 4 TV, as a test chef for a popular radio program in Denver, Co, and has been featured on California community television programs.
Chef Sarchielli’s mobile cooking school was booked through the University of Colorado Health Management Program, the University of Colorado Family Medical Center, and various cooking schools in California, Colorado, and Italy. She was the only ongoing cooking teacher for the Denver Botanic Gardens for 24 years, and also their marketing consultant. Chef Sarchielli taught at Wild Oats Natural Health Food Markets for 10 years, Sur la Table, and was a Macrobiotic chef in Rome, Italy, for the East –West Macrobotic Center. She taught tasting and food awareness classes at Topanga Mountain School in California.
Judith was a chef, captain, and menu consultant for Three Tomatoes Catering, one of the top catering firms in Denver, where she catered for many corporations, civic organizations, and private schools for 8 years. She also taught cooking in the continuing education departments of the University of Denver, and Metro State College in Denver. Sarchielli was Banquet Catering Manager at the Warwick International Hotel
- Certified Transactional Analysis Pratitioner
- Certified Vision Board Consultant
- BFA English Major, California School of Fine Arts
- Graduate Study Art History, Columbia University NYC
- Colorado University, Marketing Certificate
20 years residence Europe Speaks English, Italian, and French
Speakers Bureau Chair, experience Unlimited