Forks & Artichokes naturally evolved after years of professional cooking in catering and personal cheffing. Having stayed close to volunteering by cooking for the critically ill, it naturally led to help those who require nutritionally balanced meals and healthy lifestyles. 

Balance of East meets West…

Tomoko’s own mother was an accomplished chef who received her culinary training and apprenticeships with renowned chefs in Japan. Blessed to have been born under those stars, Tomoko was raised on Japanese food and therefore remains her comfort food. Much of Japanese cuisine grew from Buddhism and vegetarianism/macrobiotics are rooted in those fundamentals.

Forks & Artichokes incorporates the basic principles of those Japanese cuisine but personal tastes are not lost on her. In the end, when you are ill, you want to eat what comforts you. Very often creating meals that do not fit your palate can become a short-term solution.

It’s a long-term change for the better, goals for a pain-free life.

But yes, Tomoko still knows how to make a luscious Mac & Cheese except, it might be tweaked with an undecipherable healthy ingredient or two.  

Tomoko Konami CDM, CFPP is a member of the Association of Nutrition & Foodservice Professionals (ANFP) and has a culinary degree from Le Cordon Bleu  and a Bachelors Degree from Boston University.

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