Jennifer McClelland is a healthy foods chef and educator in raw food cuisine. Combining her experience of growing up on an Idaho farm with her studies at the renowned Living Light Culinary Arts Institute, Jennifer is the face of a new generation of eco chefs who merge culinary arts with sustainable living. Pioneering the raw food movement in China, Jennifer has been featured on CCTV (China Central Television) and BON TV (Blue Ocean Network), and in publications such as Global Times, Shanghai Family and The Beijinger. Jennifer divides her time between the U.S. and China teaching classes, consultations and events for individuals, corporations and embassies.
