Contact the Chef

To set up a consultation with Chef Katrina:

Call: 650-269-3843


About the Chef's Reference Library

This is a small selection of the resources Chef Katrina has collected over the years.  Convenient links are provided to Amazon so you can learn more about the recommended books.

We will update these resources as needed. If you want to recommend a book or website to Chef Katrina, email her at

The Chef’s Resource Library

Nutrients and Label-reading

Nutrient-dense foods:  these are any foods that have a high nutrient/calorie ratio. These are the foods that contain the largest amount of nutrients with the least amount of calorie; such as fresh seasonal fruits and vegetables, legumes, and whole grains.

Trans fat: according to the FDA 0g doesn’t mean NONE, or 0 grams. It means less than ½ gram of trans fat per serving. To make sure the food contains NO trans fat, you must still read the ingredients list. Look for the words “shortening,” “vegetable shortening,” “partially hydrogenated oil,” or “partially hydrogenated vegetable shortening.”

Whole Grains: to be a whole grain food, the item it must consist of the entire grain seed normally called the kernel. The kernel is composed of the bran, the germ, and the endosperm. On the list of ingredients the word “whole” or “whole grain” must appear before the grain ingredient’s name. The whole grain must be the first ingredient listed to qualify as a whole grain food source.

Whole grain diagram, public domain image from USGov-USDA.A list of whole grains:

  • Amaranth
  • Barley
  • Buckwheat
  • Corn (including whole cornmeal & popcorn)
  • Millet
  • Oats (including oatmeal)
  • Quinoa
  • Rice (both brown rice and colored rice)
  • Rye
  • Sorghum (also called milo)
  • Teff
  • Tricale
  • Wheat (including varieties such as spelt, emmer, faro, einkorn, Kamut, durum and forms such as bulgur, cracked wheat and wheat berries)
  • Wild rice