|
|
 |
I have a long history in the way food affects the body having been a chef for over 20 years. Having begun training in France in 1980 in classical cuisine I went on to become a private chef, working and traveling the world for the next 20 years.
Food fashions would change and healthy cooking would become "in vogue" but these periods were always short-lived and often followed by a quick return to rich indulgences. Sometimes, a week of "my delicious food" would be followed by a client's trip to the health spa and on one occasion an American client was used as a guinea pig to demonstrate just how quickly cholesterol levels can rise due to excessive rich food intake. These experiences have helped to guide me in my own nutritional direction.
Training at the CNN College of Natural Nutrition provided me with the structure to go forward and develop a method of treatment that encompasses the best of many different therapies from very old fashioned techniques such as caster oil packing on the liver or fasting to using homeopathic remedies to remove toxicity from the body. These methods sit comfortably alongside the latest technology giving me as much information as necessary to improve a client's health to maximum benefit.
I am a full time member of the
| |
• BRCP British Registry of Complementary Practitioners
• CMA Complementary Medical Association
• BANT British Association for Nutritional Therapy
• ICM Institute of Complementary Medicine |
Formal Training
| |
• College of Natural Nutrition Regents College; dip 2005
• MSAS System Training Biotech Institute in Petersfield; dip. Feb 2001
• ITEC Nutrition Morley College London ITEC; dip. 2001
|
|
|
|
|
|
|
Robert Boniske © 2006 Full time member of the. BRCP British Registry of Complementary Practitioners | CMA Complementary Medical Association
BANT British Association for Nutritional Therapy | ICM Institute of Complementary Medecine |
|
|
|
