Sarah’s Retreat Chef Journey

Sarah King (Balanced Body Wellness) graduated from the Retreat Chef Training Programme in 2025. Her journey since then beautifully captures what this training is all about.

Juliana and Sarah, 2025 Retreat Chef Training graduates - celebrating sharing their brunch menu at our in-person retreat!

What drew you to the Retreat Chef Training?

“Retreat food is often the unspoken centre of a retreat. Eating Bex’s food, on a yoga retreat I attended, had a lasting impact on my life. It up-levelled my own enjoyment and nutritional balancing of my home cooking helping me to feel happier and healthier.

After training as a trauma informed somatic coach, I tuned into the dysregulation of so many people around food… digestive disorders, stress eating and the disharmony in the system of food. There is trauma and separation of humans to food. From the way we purchase, consume and dispose of food to the reason we eat. There is so much opportunity to feel better and do better in the food system. Ayurveda recognises this and gives us a guideline to balance and to create sattvic qualities – peace within and without.”

What are the most valuable things you learned on the course?

“Learning the theory of the Six Tastes really helped me create and consume in a way that brings so much satisfaction to my palate and body so it really allows cravings to subside. And of course, working with the doshas of the seasons and the individual to balance mental and physical health. It's a process I’m still learning but even a little information goes a long way when you start to understand your own constitution and adapt your lifestyle to suit it.”

How did the course support your readiness to step into work?

“My confidence developed module by module as all the content fell into place with every meal I cooked at home. Cooking in person at the end of retreat was nerve-wracking but so rewarding. Getting to see your fellow chefs' beautiful creations and end results even though they also felt a bit nervous helps to validate your own nerves. Also, the WhatsApp support and community helped me feel so held and connected throughout. We all shared about our cooking challenges and how we overcame them and the immense gratitude and positive feedback we get after catering really helps build confidence.”

How did it feel catering for your first retreat?

“I felt surprisingly ready as I built up from partially catering on my own retreats, to a half day retreat to a day to full weekend.

Although it feels very full and busy, the privilege of feeding and nourishing so many hearts is more rewarding than any other healing I have given.

The highlights were in a sharing circle at end of retreat I was told you can taste the love in my food, someone woke up and thought of the Thai curry before they thought about their kids and someone was moved to tears about how moved they were to be looked after so much which was deepened on a silent retreat with mindful eating.

The main challenge for me is setting boundaries for my time and space in the kitchen. On retreat the kitchen can be a hub and participants get really inspired by the dishes so ask lots of questions, which can be tricky when you are already multi-tasking.

So much of the readiness comes in from the preparation. What happens on the retreat can vary depending on the needs of the participants or things the hosts are navigating with schedule. So you need to be flexible and relaxed. Sometimes you have a plan and it goes out the window but you find another solution so it helps you grow so much.”

What's your favourite dish to cook on retreat?

“I love creating a Sunday brunch. Sundays are relaxed and most people on retreat have a bond by this meal. The table is full of colour and multiple dishes such as tofu scramble, yummy breads, richly flavoured veg and usually a nice surprise such as ferments, which pops with colour.

But the best feedback I get is my Thai Green Curry which is quite simple to make but super impactful and really satisfying on the tastebuds. I adapt it a little each time depending on the season so I might add tofu, different veg each time and curried cashews for a crunchy bite.”

Any top tips for Retreat Chefs?

“Focus less on the end product, and more on the creative side – from the menu/dish design to how you feel when you cook and your intention for the receiver. This makes cooking an act or love and service with such meaning.

Also, walk around your kitchen before you start cooking. Turn on the oven and get a sense of if it’s a quick or slow one! It can make a huge difference to your meal delivery times.”
 

What's next for you – any more jobs lined up?

“I look forward to hosting my first overseas retreat in Italy for Summer Solstice. I am so excited to use the local ingredients of this foodie town. Liguria is the home of pesto! I love sourcing the ingredients from local markets and trying new dishes.

I also will be taking over the kitchen on another silent retreat in May 2026. Dropping into silence and mindful eating takes the food to another experience as everyone can give their full presence to their plates and mouths.

I am also deepening my studies in Ayurveda, specifically as a health coach for women. I’ll be studying herbs, how to grow and find native herbs and how to implement Ayurvedic diet and lifestyle to support hormone changes and health challenges.”

Celebrating you, Sarah! Keep on sharing your magic with the world.

If you feel called to nourish people in this way, and to cook food that truly supports retreat spaces, the Retreat Chef Training Programme is designed to help you step into that role with confidence and love - find out more here.