Sitarani Brian grew up in household filled with culinary talent. Her parents were both well-traveled vegetarian Indian foods chef who cooked in temples in the United States, England, and India, inciting in her a passion for food at a very young age. She was raised a vegetarian, and blessed to be born in a family of talented cooks. Watching them, she learned just how much variety a vegetarian diet could have. She learned vegetarian foods for every cuisine – Indian, Mexican, Mediterranean, Italian, Asian, American, and much more.
After graduating with two degrees from Pennsylvania State University, she worked in both Theatre Production and Advertising while living in New York City. Always exploring the limitless potential for delicious, satisfying vegetarian food, she would cook every night for herself and her husband, and together they threw dinner parties for their family and friends at every opportunity. With much encouragement from those people, she realized that the greatest gift she had to offer the world was her love and experience of healthful cuisine.
Sita found the perfect meeting of an expert culinary training and health supportive cuisine at The Natural Gourmet Institute for Health and Culinary Arts in New York City. This plant-based program allowed her to study the art of creating professional and beautiful food. It also gave her a background in nutrition, studying the relationship between food and the body, and the miraculous way certain foods can heal the body. She graduated not only as a certified chef, but as an individual who understands people’s different needs for food and nourishment.
After graduation, Sita worked at the renowned Pure Food & Wine, the premiere all vegan, organic, raw food restaurant in New York City. She has always loved raw food and has enjoyed the vitality the diet affords. Pure Food & Wine had been her favorite restaurant in New York City even before she became a chef.
About her experience there, she says, “Working there was a dream come true. The food is so innovative and beautiful and among the most delicious and satisfying food you’ll ever taste. I’ve not met a single person who hasn’t gone there and been positively amazed by their dining experience.” She adds, “The opportunity to study under Executive Chef Sarma Melngailis and Chef de Cuisine Neal Harden was a gift. They’re both visionaries with such a passion for food. It’s inspiring – not to mention delicious! I’m truly grateful.”
She deeply believes that food is both an enjoyable and healing experience. She believes that no one diet is right for every person, and no one diet is right for that person for their entire life. Needs change, tastes change, and food should always be accommodating. That is why she became a chef – to give people the opportunity to enjoy their ideal foods.
Sita ran her own business in San Francisco providing personal chef services, catering, and private cooking classes until 2010 when she accepted a position as Culinary Program Director for Bauman College: Holistic Nutrition and Culinary Arts. Of her work at Bauman College, she says, “The educational opportunities offered at Bauman College bring significant value to a community searching for new ways to integrate holistic choices into their life. I’m rewarded each day by individuals who enter one of our classrooms and leave with more knowledge about how to achieve personal balance and community connection.” She still teaches cooking classes in the Bay Area today.
