Andrea Milstein is the founder of Cooking With An ´Accent. Inspired by her years of living in Europe, Asia, and the U.S., She has evolved a truly unique and “wholistic” approach to cooking and baking. Andrea has been teaching cooking classes for the home cook, concentrating on ingredients from known sources. She has been featured multiple times on Cox, Channel 10, appearing as a guest on Lindsey Gustin's cooking show.

Cooking With An Accent was conceived in 2002 as an attempt to connect home cooks with what was then considered alternative sources of food. The focus was on local and sustainable, a concept that has been gaining wide acceptance even outside of the “foodie culture”. There is a good deal of confusion between the ranks of food snobs and those who are looking for better and purer ingredients, foods that come in tiny and expensive bites and resemble works of art as opposed to foods that come from traceable origins which have undergone no to very little processing. Forget label reading, real foods come without labels. There is a lot of talk about the afford ability of such foods, an argument that loses ground quickly when considering the long term health consequences of cheap industrial food. The quality of meat and chicken, dairy products and eggs, grains, vegetables and fruits are intimately connected to where they come from. Animals raised in feed lots on a diet of grains produce much inferior meat and dairy compared to those raised on pastures. Chickens that are left to roam outside with lots of opportunity to peck insects and grubs produce eggs with a much more favorable ratio of omega 6 to omega 3 fats (1.3:1) compared to their industrial sisters (19.4:1). Yes folks, not only will you taste the difference but restore your body to a place that nature had intended for it.

Classes