Marcea Klein is an established author, chef, and educator.
She also practises psychotherapy, wholistic nutritional medicine, and life coaching. Her early pioneering work with the organic whole foods movement in the USA in the 1960s has set the benchmark for chefs and home cooks globally. Her achievements include starting Berkeley’s first vegan wholefood Japanese macrobiotic eatery, creating the first tofu “cheesecake” in New York in the 70s, operating a wholefood bakery in London, an organic Japanese tofu factory, and the Wholesome Gourmet Cookery School in Sydney in the 1980s.
Marcea has published eight books, as well as featuring as a food journalist for the Sydney Morning Herald, Wellbeing Magazine, and Nature & Health Magazine. As a presenter, Marcea has appeared on SBS and ABC TV and Radio.
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