With a degree in sociology and travel in her blood, she left the corporate world in 2011 to live in the Mediterranean countries of Spain and Turkey to observe how other cultures manage their diets and kitchens. She dissected the barriers that were preventing Americans from cooking for themselves during the hectic workweek.
When she returned to the states she put her backpack down in Rockland, Maine, where she currently resides, so she could self-publish Food That Works.
While writing full-time, her food journey continued as she worked at the farm-to-table restaurant, Primo
, and learned from two-time winner of the Best Chef James Beard Award
, Chef Melissa Kelly, how to utilize crossover ingredients and run an efficient kitchen with minimum waste.
Combining her past experiences, Malia has perfected her methodology and Food That Works
is now between covers. While she may not be a professional chef, nutritionist, or scientist, she is
a self-taught cook who is living proof that you don't have to be classically trained in order to feed yourself well! You just need a plan. Her passion for food, wellness, and work-life-balance led her to where she is today: a certified wellness coach, fitness instructor, and now a self-published author.
Through Food That Works and her engaging demonstrations at companies nationwide, Malia strives to empower others to thrive in their 9 to 5, and reach their wellness goals.
To find out more about where she will be speaking next, visit the events page
In her free time, you can find Malia cooking, researching food, drinking copious amounts of tea, teaching bootcamp, latin dancing, doing yoga, creating art, and pursuing her gypsy travels at every possible chance. Feel free to get in touch with her at firstname.lastname@example.org