Debbie Lee
Often referred to as the female David Chang, chef Debbie Lee gained a legion of fans as she reached the top three in Season 5 of “The Next Food Network Star”. With her clever fast-casual model and modern version of the Korean Drinking house “Ahn-Joo”, Debbie has been known as the queen of modern gastropub fare. Her previous guest stints at Breadbar including launching the widely popular Hatchi Series and also previewing her 8-week pop-up series at the West Third Street location has allowed Debbie to run in a culinary league of her own. Not to mention she is the first chef from a food truck (The Poutine Truck) to be heralded as one of the top ten restaurants of the year by The Huffington Post (July 2011).
With her first cookbook Seoultown Kitchen, Debbie’s path for expanding her gastronomic versatility became endless. Her first cookbook received critical acclaim, making The New York Times most notable cookbooks of the year list. Further accolades included a top 10 spot on the Details Magazine top 10 of the year and also landed a first-time nomination from the International Association of Culinary Professionals in the international cookbook category. Her user-friendly, effortless approach to breaking down Korean flavors has been featured on her many media appearances including The Nate Berkus Show, Fox Morning News, and Martha Stewart Living to name a few. Chef Debbie has also been featured in Sunset Magazine, The Food Network Magazine, Los Angeles Magazine, Maxim, Zagat, Urban Daddy, Food Republic and Thrillist.
Debbie’s demanding travel and promotional schedule, media appearances, along with running a restaurant 24/7 – had cost her one vital thing however, her health. With an excess of over 45 lbs and having downplayed her diagnosis of Type II Diabetes in the summer of June 2010, Debbie was ultimately faced with a physical battle shared by millions of Americans face daily. Her dedication to her career left her with plenty of excuses to not eat, sleep or exercise regularly. Two and half years passed and the diagnosis and stern warning from her doctor were set aside to deal some other time.
It was not until January 1st, 2013 that Debbie made a commitment to her mind and body to reinvent her own culinary wheel. Six months into her journey, she had lost 28 lbs, and has been able to keep the weight off to this day. As a classically French trained chef, she was unaccustomed to being conscious about the quantity of saturated fat, sugar and unnecessary carbs that were being used to create a dish. In fact she always went with the motto that fat is flavor. Unfortunately in Debbie’s case, fat has become her nemesis presenting serious health threats. After maintaining her current weight for almost a year now, Debbie has re-educated her culinary palate as well as her knowledge of more health conscious fare. She had tried the local meal delivery services and found several of them to be lacking in a truly chef driven product, and most importantly, they lacked true sustainability. The old cliché, “You are what you eat” had never seemed more true. As friends and colleagues started to notice her dramatic weight loss, they had inquired about her new style of cooking. It was then that Debbie decided to be completely present with her current health plan and live it daily as a chef. She has developed a sustainable meal delivery service that will be launching this summer, focusing on natural cooking while providing a top shelf chef cuisine for food connoisseurs to partake of.
Debbie’s new motto is “If I don’t eat it, I don’t expect my clients to either.” For that reason alone, Debbie wanted to keep the integrity of her meals to the level of upscale restaurant dining, while omitting the excess fat, sugars and carbohydrates. What she has developed is the very food she herself would eat on her own or serve her family and friends. Mind Body Fork will be offering a one of a kind sustainable daily meal service using local farmers, ensuring that it is truly a “farm fresh”
movement.
www.MindBodyFork.com
Often referred to as the female David Chang, chef Debbie Lee gained a legion of fans as she reached the top three in Season 5 of “The Next Food Network Star”. With her clever fast-casual model and modern version of the Korean Drinking house “Ahn-Joo”, Debbie has been known as the queen of modern gastropub fare. Her previous guest stints at Breadbar including launching the widely popular Hatchi Series and also previewing her 8-week pop-up series at the West Third Street location has allowed Debbie to run in a culinary league of her own. Not to mention she is the first chef from a food truck (The Poutine Truck) to be heralded as one of the top ten restaurants of the year by The Huffington Post (July 2011).
With her first cookbook Seoultown Kitchen, Debbie’s path for expanding her gastronomic versatility became endless. Her first cookbook received critical acclaim, making The New York Times most notable cookbooks of the year list. Further accolades included a top 10 spot on the Details Magazine top 10 of the year and also landed a first-time nomination from the International Association of Culinary Professionals in the international cookbook category. Her user-friendly, effortless approach to breaking down Korean flavors has been featured on her many media appearances including The Nate Berkus Show, Fox Morning News, and Martha Stewart Living to name a few. Chef Debbie has also been featured in Sunset Magazine, The Food Network Magazine, Los Angeles Magazine, Maxim, Zagat, Urban Daddy, Food Republic and Thrillist.
Debbie’s demanding travel and promotional schedule, media appearances, along with running a restaurant 24/7 – had cost her one vital thing however, her health. With an excess of over 45 lbs and having downplayed her diagnosis of Type II Diabetes in the summer of June 2010, Debbie was ultimately faced with a physical battle shared by millions of Americans face daily. Her dedication to her career left her with plenty of excuses to not eat, sleep or exercise regularly. Two and half years passed and the diagnosis and stern warning from her doctor were set aside to deal some other time.
It was not until January 1st, 2013 that Debbie made a commitment to her mind and body to reinvent her own culinary wheel. Six months into her journey, she had lost 28 lbs, and has been able to keep the weight off to this day. As a classically French trained chef, she was unaccustomed to being conscious about the quantity of saturated fat, sugar and unnecessary carbs that were being used to create a dish. In fact she always went with the motto that fat is flavor. Unfortunately in Debbie’s case, fat has become her nemesis presenting serious health threats. After maintaining her current weight for almost a year now, Debbie has re-educated her culinary palate as well as her knowledge of more health conscious fare. She had tried the local meal delivery services and found several of them to be lacking in a truly chef driven product, and most importantly, they lacked true sustainability. The old cliché, “You are what you eat” had never seemed more true. As friends and colleagues started to notice her dramatic weight loss, they had inquired about her new style of cooking. It was then that Debbie decided to be completely present with her current health plan and live it daily as a chef. She has developed a sustainable meal delivery service that will be launching this summer, focusing on natural cooking while providing a top shelf chef cuisine for food connoisseurs to partake of.
Debbie’s new motto is “If I don’t eat it, I don’t expect my clients to either.” For that reason alone, Debbie wanted to keep the integrity of her meals to the level of upscale restaurant dining, while omitting the excess fat, sugars and carbohydrates. What she has developed is the very food she herself would eat on her own or serve her family and friends. Mind Body Fork will be offering a one of a kind sustainable daily meal service using local farmers, ensuring that it is truly a “farm fresh”
movement.
www.MindBodyFork.com
BONE BROTH CLEANSE
Mind Body Fork is proud to announce their one-of-a-kind Bone Broth Cleanse! Made from Grass Fed Bones, Organic Vegetables and love, our Bone Broth is not only rich in nutrients but delicious!
PURPOSE: To reduce inflammation in your body, heal your gut and support your joint, muscle and bone health
BENEFITS: This program is great for anyone that has a sensitive digestive system, is gluten intolerant, and/or has glucose issues such as diabetes. Also if you suffer from achy joints and muscle based pain, this cleanse helps nourish your body and soul!
Last but not least it is great for your skin providing collagen which enhances elasticity.
HOW IT WORKS: This is a 4-day program which includes a morning bone broth based soup, a nut and seed based porridge, savory hearty beef bone marrow broth comprised of grass fed beef and organic vegetables, and a light meal for dinner to include lean protein and fiber rich vegetables.
ADDITIONAL INFO: They highly advise you to do an intermittent fast daily for this cleanse to be the most effective. You should fast for twelve (12) hours from the time you finish dinner to the time you have your soup the following morning. Throughout this period you can drink as much green tea (unsweetened) or water with lemon or lime juice. Coffee is also allowed as long as there is no dairy or sweetener added.
WATER CONSUMPTION: It is key to drink enough water for your body weight for this program to be effective. In order to calculate the amount of water required per day, simply divide your current weight by 2. That will yield how many ounces of water you will need to drink per day at a minimum.
WHY DO THIS OVER A JUICE CLEANSE: This has a good amount of healthy protein and natural fat needed to fuel your body as you prepare to get your health back on track!
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KTLA-5 MORNING NEWS with Frank Buckley & Jessica Holmes Chef Debbie Lee appeared on KTLA-5 Morning News on Wednesday, March 11, 2015. Upon tasting her Beef Bone Broth, Anchor Frank Buckley said it had a very nice light taste and Anchor Jessica Holmes exclaimed how much it tasted like the base of French Onion Soup. Debbie's broth cleanse would be perfect for the bride or groom wishing to shed a few pounds before the wedding yet remain healthy in body and mind in achieving it. |
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DOOR 2 FORK
For those in search of more personalized culinary services, our Door 2 Fork program is a custom built program to suit your individual health goals, with endless food possibilities! Whether you are on a restricted food plan or desire very specific types of cuisine, our team of culinary experts are here to help, right at your very door. To get a quote for your specific culinary needs, please contact us at eat@mindbodyfork.com. Our one-on-one private chef services include:
PRIVATE SERVICES Private chef services to include daily meal planning and preparing at your home
CLASSES Individual and Group Cooking Classes for those wanting to learn how to cook easy, farm fresh and sustainable cuisine
CATERING Full-service catering to include private dinners, special occasions, and large sized celebrations. We can feed up to 1000!
For those in search of more personalized culinary services, our Door 2 Fork program is a custom built program to suit your individual health goals, with endless food possibilities! Whether you are on a restricted food plan or desire very specific types of cuisine, our team of culinary experts are here to help, right at your very door. To get a quote for your specific culinary needs, please contact us at eat@mindbodyfork.com. Our one-on-one private chef services include:
PRIVATE SERVICES Private chef services to include daily meal planning and preparing at your home
CLASSES Individual and Group Cooking Classes for those wanting to learn how to cook easy, farm fresh and sustainable cuisine
CATERING Full-service catering to include private dinners, special occasions, and large sized celebrations. We can feed up to 1000!