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Ayurveda, the ancient Indian system of healing and balancing the mind and body, is the basis for chef Briana Pennell's new catering business. The former pastry chef at prestigious Rebecca's restaurant in Greenwich and graduate of the Culinary Institute at Hyde Park enjoyed her career but yearned to take her skills to a more holistic level.
"I've always enjoyed cooking and baking. It's pure pleasure for me to greet people with food," she says. But after six years in Greenwich, she decided it was time for a change, so she headed to Iowa to The Raj, an Ayurvedic spa and wellness center. "Working with some of the top vaidyas [Ayurvedic chefs] in the U.S., I became a special diet chef for people undergoing purification treatments." Now, back home in Norwalk, she's eager to bring her skills to those who are seeking dietary assistance in the treatment of illness or just want to explore a healthier lifestyle.
Ayurveda, or the "science of life," is based on the principle of living in harmony with nature and discovering one's "dosha," or mind and body type. There are three doshas: Vata, Pitta and Kapha, and within Ayurveda it's believed that each of us has all three in our makeup, but in different proportions. Based on one's dosha, different healing techniques and methods can be applied for healing and wellness, and diet plays a key role. "Ayurvedic food not only helps balance the body and mind for overall health," she says. "It also improves digestion, energy levels, high blood pressure, depression, complexion and other issues."
Pennell says that Ayurvedic cooking, based largely on South Indian cuisine, employs what she calls "gentle" foods that are easily digestible. A look at her sample menu finds dishes like lentil couscous, almond asparagus, black bean cakes with avocado chutney and mixed veggies steamed in coconut milk. "But the choices are vast," she says."My goal is to help people achieve their optimum state of health."
For those interested in the centuries-old practice, Pennell and her partner, Philip Fahey, can create dishes based on an individual's dosha, but they're also experts at building menus and making special baked goods for a variety of dietary restrictions, including vegan, gluten-free and sugar-free. They can cater an entire party or bake a specialty cake, and they're not adverse to cooking for those who just want a great meal.
"I'm just getting started," says Pennell. "So I'm really open to working with clients from a variety of dietary angles. I'm basically a pastry chef-turned-health-nut!" For more information, contact Briana at briana108@live.com.
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