"Including yoga came up as a way to do something other than sitting in a kitchen all day and cooking standing up, leaning over, and whipping with your arm. Yoga is a great complement that.
"Some people are worried that the cooking school will turn into a sanctuary for the type of food that they stereotypically think 'yoga types' eat.
"People see a disconnect [between yoga and French food] because of the amount of butter. But most people know that butter is not the enemy. Fat is not the enemy.
"It’s all about how we choose to make and consume our food and being aware of where the ingredients come from.
"If you look at French culture when French cooking was the only type of cooking, nobody was overweight. I see a lot of comments about how it would take a lot of yoga to work off those three sticks of butter in coq au vin. I just think, Is that really the goal? Do we need to 'work off' that butter?
"I look at it more like an opportunity to be in a beautiful space and do things that nourish your mind, body, and soul.
"Being able to bring both cooking and yoga into one place is a nice opportunity for people who enjoy doing multiple things. The yoga isn't a requirement, but the opportunity is there for people who want to do it. I try to do it daily, so why not offer other people the chance to do it daily, too?"