About Me
Kevin Helas is the founder and Head Chef of The Wholefood Kitchen. His primary training was completed in London, UK, at the Concord Institute of Culinary of Arts.
Over 10 years of volunteer work and training in the Concord Kitchen culminated in the completion in 2016 of the Mastery of Cooking programme; a professional training course that promotes expertise and mastery in wholefood and seasonal cooking across a range of traditional cuisines.
It was at the Concord Institute, under the guidance of Jean Torné and other teachers, that Kevin was first introduced to the principle of ‘cooking with awareness,’ a powerful way of establishing a deeper connection with ourselves and the world around us, which informs The Wholefood Kitchen ethos.
Kevin's connection with wholefood cooking sits alongside experience across a wide spectrum of wellbeing, self-realisation and spiritual practice.
On the Shoulders of Giants
The Wholefood Kitchen acknowledges the inspiration and teachings of these pillars in the realm of wholefood cooking, and the Art of Being in the kitchen.
Jean Torné,
Master Chef
Jean Torné is a Master Chef responsible for awakening a deeply-felt connection with food, and a teacher committed to helping people transform their relationship to food and cooking. That is but a drop in the ocean, to who he is in the world, and the extraordinary impact he has had on the lives of countless people, opening their eyes to the world that greets them as they enter the kitchen with open hearts and minds. He continues to ply his trade, and his arts, at the Concord School of Culinary Arts.
Mutsuko Johnson,
Japanese Home Cook
Together with her Macrobiotic training, Mutsuko brings the spirit of the Zen temple to the kitchen, teaching traditional Japanese home cooking influenced by the personal experience of cooking for her home and family. Above all, Mutsuko is living proof of the abundance which is available when we enter the kitchen with love and gratitude.
Food & Whanau (family),
Nourishing Traditions
The Wholefood Kitchen is inspired by cooking traditions around the world, beginning with experiences of growing up in Aotearoa – where the making and sharing of food is central to life, home, family and community. A special mention to my mother, Margaret Janette Helas, who through her love, commitment and dedication, ushered me into the world of love and appreciation for food and cooking.