Home' Scoop : Scoop 53 Spring 2010 Contents scoop SPRING 2010 205
holefood (n). Food that
is eaten as close as
possible to its natural
state, without unnecessary
processing and refining.
So, what did you have for breakfast this
morning? Packag ed cereal? Supermarket bread?
Pancakes made from white flour?
Oh dear. Are you in trouble.
Good food is not only what it is, but how
and why it is. Good is simply real, wholesome
and intact. So says real food activist, chef and
author Jude Blereau.
Jude has been championing the cause of
wholefood for more than 18 years and shows
no signs of letting up any time soon.
She co-founded (and has since moved on
from) Subiaco’s much-loved wholefood store
and cafe The Earth Market. On top of that she
is also a dab hand in the teaching department
and offers a variety of wholefood cooking classes
to the likes of you and me. But far and away
Jude’s most ambitious project to date is The
Natural Chef Training Program, a four-month
long full-time training course she is r unning for
wannabe wholefood chefs.
Now before you switch off at yet another
know-it-all foodie spouting high falutin’ thou-shalt-
not-eat rhetoric, don’t worry. Jude has made it her
life’s work to simplify the process of eating well.
“My focus is on helping people learn about
good food and giving them the tools and
information they need to make healthy eating a
part of their everyday lives.”
Wholefood, she says, is “food that is beautiful
and delicious, but is health-supportive as well.
“When a food is grown in a rich and healthy
soil using organic or biodynamic principles, is kept
closer to its natural, unrefined state and contains
no fake additives, its integrity and inherent ability
to nourish is intact.”
She gives us an example. “Take my recipes
for mayonnaise and the chicken marinade.
They’re not complicated but they use good,
wholesome ingredients that are collected ethically
and with minimal ecological impact. This is
the kind of food that has the ability to heal,
nourish and delight.
“As for the healing chicken soup recipe, it’s all
about extracting the maximum amount of natural
nourishment in the ingredients.”
So does all wholefood has to be organic?
“I believe that buying organic and biodynamic
food is the easiest way for you to obtain more
nutrient-dense food, with less pesticide load,”
she answers. Plus there’s anotyher benefit. “It
also enables you to support sustainable and
environmentally compatible farming systems.”
Despite Jude’s strong views on eating ethically
(she’s a passionate advocate for sustainable farming
practices and sits on the board of the Organic
Federation of Australia), there’s no way she wants
you eating spelt and lettuce burgers for the rest of
your life. Well, not every day, anyway.
Wholefood is all about quality, flavour and ethics,
all rolled into one, she says in between classes at
The Natural Chef Training Program kitchen.
It’s telling that of her cur rent batch of 11
students, two have come from North America.
The United States is way ahead of us in the area of
whole and real food, says Jude.
In fact, the only other place in the world where
you can do this type of course is at The Natural
Gourmet Institute in New York.
New York leads the way in ethical and
wholefood eating. Because of what they’ve learned,
the chefs coming out of New York are creating a
groundswell movement of food professionals who
are driving a change for the better in eating habits
around the country.
WHOLLY COMMITTED Jude Blereau is taking
her passion for natural food into the classroom.
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