In today's show we are going to focus on physical wellness pertaining to your daily eating habits. You are what you eat.
Our next guest is a self thought Chef and Baker and owner of a catering business. She a firm believer that cooking should be from the heart.
Contact:
Personal & private chef ~ 778-767-2704
https://www.pegseasygourmet.com
Email: pegseasygourmet@gmail.com
Website:
Join me your host Jason Cronan as we drive into the world of what it takes to succeed starting with your voice. Get the Facts, Food and Fitness with Wellness On The Go. Thank you so much for listening.
Full Video Version
YouTube Channel: https://youtu.be/X5LWKGppT2E
Spotify:
Your support would be appreciate to help grow the podcast. Just recently the podcast has turned into a TV Show with addition information and entertainment. You are Awesome. Have a great fit day.
Questions, comments or to be on the show please email me at fitforbizllc@gmail.com
Please Like, comment and subscribe -- Check us out at www.BodyXpressWS.com
Peggy's Bio
I'm a self taught cook and baker; I started with an apple pie when I was 8 and never looked back. My mom and dad were my guinea pigs; I was oblivious to their sideward glances when I presented dinner every night. My mom worked full time, and it was torture to watch her try to put dinner on the table at 6 every night... precisely. Because for some reason it had to be 6.... precisely... some kind of dad-rule. I was home from school by 4:30 and so it was easier for me to make dinner, not to mention the bonus of not having to clean up if you were the cook. Mom thought it was a better deal for her, so I became head chef. Fast forward a few decades....and lots of eating and cooking. After years of retail and restaurant management I thought I'd give that restaurant thing a try, "how hard could it be?" and Juniper Cafe & Bistro was born in Edmonton, a perfect training ground for the world of large scale cooking and baking. Great practice for a personal chef in training. In the summer of 2019 I moved to Kamloops and scaled back; now I cook and bake for individual clients, using the lessons I've learned along the way.
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