Connecting Words was chosen to edit, review and translate the book "A Toast to Health. Gluten-free and lactose-free, PLEASE!" by the gourmet chef Marcelo Facini.
Based on health and wellness coaching techniques, this book equips the readers with new tools to start a new journey towards behavioral change, when they cannot seem to achieve their desired goals by themselves.
What is to be expected from a finance executive who left his promising career to pursue his dream in functional health gastronomy?
Using informal, carefree, and humorous language, this book deciphers lessons contained in lengthy academic treatises for non-professionals, helping readers to transform their eating habits effectively and safely and, more appealingly, without need to resort to several types of specialists. The author helps readers to understand key concepts of health and wellness with commonplace metaphors like chaotic traffic, comparisons to the human body, or a company going bankrupt, using vocabulary of the finance and corporate world.
Thus readers end up running their own diagnostic, naturally arriving at reasonable conclusions about their life phase and which steps to take in order to achieve wellness.
Let us toast to health. But no gluten and no lactose. Please!
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ABOUT THE AUTHOR
Marcelo Facini is an enthusiast about gastronomy, who left his consolidated career in finance to devote full attention to his greatest passion: health food. For such, all along his life he continuously researched very diverse and heterodox areas, traveling around countries and conducting deep studies with support from prominent sources, such as biochemical engineers, functional nutritionists and professionals from varied streams in medicine and gastronomy. Nevertheless, before he could take such a radical turn, the author took courses on vegetarian gastronomy at the acclaimed The Cordon Vert, within the United Kingdom Vegetarian Society, the oldest in the world. He continued his worldly peregrination through many gastronomic schools and styles, taking courses at Le Cordon Bleu (United States) and at Ecole Ritz Escoffier (France). He also took cooking classes on Indian Cuisine in the USA, and Thai Cuisine in Brazil. In addition to these studies, he is also certified in Personal and Professional Coach at the Brazilian Coaching Society, and he completed a Health and Wellness Coach Certification, powered by Real Balance Global Wellness Services, at Rice University, Texas, USA. Aside from his acquired expertise and contacts with chefs and friends from several cultures, what encourages him the most is to share all that knowledge with those non-initiated in this complex universe. How? Through a simple, fun and educational language that promotes easy access to good health and life quality via functional gastronomy.