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North Fulton Studio

Kassia Fiedor, Chef, Infused Holistic Kitchen and Author of Cocina Holistica

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Kassia Fiedor, Chef, Infused Holistic Kitchen and Author of Cocina Holistica (Time Well Spent with Julie Hullett, Episode 11)

Kassia Fiedor, Chef, Infused Holistic Kitchen and Author of Cocina Holistica, joined host Julie Hullett for a conversation about her work as a chef, author, and nutritionist. Kassia shared her experience growing up and learning to eat holistically, her approach of eating in harmony with the body and land, her cookbook and maybe future cookbooks, how she nourishes herself with down time, and much more.

After the interview, Julie shared a Quick Tip about what to do when you’re considering taking on a home renovation yourself.

Time Well Spent with Julie Hullett is presented by Julie Hullett Concierge, LLC and produced by the North Fulton studio of Business RadioX®.

Infused Holistic Kitchen

For 10 years Kassia was a private chef, combining her knowledge of holistic nutrition and healthy culinary techniques to cook healing meals for people with dietary restrictions, food allergies, or living with an illness.

The last few years, she has moved into curating healing menus for spiritual retreats and private gatherings, and teaching private healthy cooking classes in her client’s homes. Her classes always have an educational component and a focus on cooking food in ways that boosts nutrient value.

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Kassia Fiedor, Chef, Infused Holistic Kitchen, and Author of Cocina Holistica

Kassia Fiedor from Infused Holistic Kitchen is a Holistic Nutritionist, Herbalist, & Wellness Chef from California. Passionate about using plants, herbs, & vegetables as medicine, she encourages people to cultivate the connection between food & their health, and feel empowered to make healthy choices. Her food is infused with nutrient-dense, organic ingredients, usually from local farms. Her creations truly serve as medicine for the body & soul.

Kassia lived in Guatemala for 5 years where she shared her healing food through classes and cooking weekly meals for those with an appreciation for nourishing food. Amazed by the abundance of native superfoods, she fostered intimate connections with small organic farmers and artisans producing high-quality products.

In her debut cookbook Cocina Holistica, Kassia infuses ancestral ingredients into healing plant-based dishes. Drawing upon the magnificent beauty of Guatemala, she hopes to inspire renewed respect for indigenous plants in creative, modern recipes. Cocina Holistica is more than a cookbook – it is a memoir that reflects her deep love for nature, travel, and true healing through food. When Kassia travels, her passion is to infuse the plants from those areas into her dishes, creating a sense of place and connection. While this book celebrates ancestral superfoods in Guatemala, her hope is to inspire creative use of indigenous foods wherever you are in the world! Many vegetables will be familiar to you, but you’ll also learn about new nutritious and sustainable foods, most of which can be sourced anywhere or easily substituted. All recipes are gluten-free, dairy-free, and sugar free, with a focus on nutrient-density. Find it on Amazon, or directly from Kassia.

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About Time Well Spent

Time Well Spent with Julie Hullett features stories from busy professionals who have created more time to do what they love. Every other week, your host and personal concierge Julie Hullett speaks with entrepreneurs, community leaders, and influencers to answer the question: What would you do if you had more time?

The show is produced by the North Fulton studio of Business RadioX® and can be found on all the major podcast apps. The complete show archive is here.

Julie Hullett, Host of Time Well Spent with Julie Hullett

Julie Hullet, Host of *Time Well Spent with Julie Hullett*

Julie Hullett is the host of Time Well Spent with Julie Hullett.

Julie Hullett is a personal concierge and entrepreneur in Nashville, TN. She founded Julie Hullett Concierge, LLC in 2011 to give people their time back so they can do more of what they love. No stranger to big ideas and pursuing passions, Julie left corporate America to create her business. She capitalized on her skills—multi-tasking, attention to detail, and time management, to name a few—to build a successful business that gives back. Her clients enjoy ample free time. They’ve traveled more, spent more time with those they love, and have even created their own businesses.

Connect with Julie:

Website| LinkedIn | Instagram. Sign up to receive her newsletter.

North Fulton Business Radio

LIVE from the GNFCC Grand Opening Celebration: Andrew Traub, A&S Culinary Concepts

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LIVE from the GNFCC Grand Opening Celebration: Andrew Traub, A&S Culinary Concepts (North Fulton Business Radio, Episode 517)

Andrew Traub, Executive Chef at A&S Culinary Concepts, stopped by to chat with host John Ray during the live remote of North Fulton Business Radio at the Grand Opening Celebration of the new offices of the Greater North Fulton Chamber. Andrew and his team catered the event, and Andrew talked about what they served that evening, their catering business and other events and classes beyond catering, why the Chamber has been so important to his business, and more.

This show was originally broadcast live from the Grand Opening celebration and ribbon cutting of the new offices of the Greater North Fulton Chamber of Commerce at the 10000 Building at Avalon in Alpharetta, Georgia, on August 18, 2022.

North Fulton Business Radio is produced and broadcast by the North Fulton studio of Business RadioX® inside Renasant Bank in Alpharetta.

A&S Culinary Concepts

A&S Culinary Concepts is an award-winning culinary studio celebrated for corporate catering, corporate team building, Big Green Egg Boot Camps, and private group events.

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Andrew Traub, Chef/Owner, A&S Culinary Concepts

When Andrew was 15, his mother requested he go out and find a job. So he went down the block to the local Italian steakhouse and asked if they needed help. Luckily they did, and he was hooked into the world of food and beverage. That experience cemented his desire to become a chef and led him to choose a culinary school in the Catskill Mountains of New York for his college education. Andrew gained invaluable experience working in the enormous kitchens in the Catskill resort hotels while earning his degree. Recruited right out of school by Marriott Hotels and Resorts, Andrew was asked to be a member of the opening management team of the New York Marriott Marquis in Times Square. After moving his way up the culinary ladder and winning several culinary awards along the way, from culinary shows to corporate events, he left Marriott.

Andrew partnered with his college friend and opened Love at First Bite Catering in Manhattan. Clients included Radio City Music Hall, the Luxembourg Consulate, the Pace Collection and Fordham University. After selling Love at First Bite, Andrew and his wife, Sue, followed a dream and traveled around the United States for six months, sampling the cuisines of the various regions of our great country along the way.

Upon returning to New York after their travels, Andrew was offered a position as Executive Chef at a corporate catering company in Manhattan. Ten months later, Marriott came calling again and Andrew was offered a position as Executive Sous Chef at the Marriott Marquis in Atlanta, Georgia. He accepted the position at the Marquis, which was the host hotel for the 1996 Olympic Headquarters.

After three years, Andrew was offered the opportunity to become Executive Chef of the Memphis Marriott Downtown Hotel and Convention Center. After a couple of years, Atlanta once again beckoned, and his next promotion was the position of Executive Chef of the Atlanta Evergreen Marriott Conference Resort in Stone Mountain, Georgia.

Andrew was at Evergreen for 14 years. During that period, he served on several Advisory Boards, notably Avendra (the purchasing company for Marriott, Hyatt and several other hotel companies); Lakeview High School in DeKalb County; and Grayson Technical Culinary Arts Program. The board position he is most honored to hold for thirteen years is on the Advisory Board of the Atlanta Community Food Bank and he is proud to continue to serve.

With his extensive professional contacts–many who have become friends–and his knowledge of the local culinary scene, he is ready to share his experience with you through his food studio, A&S Culinary Concepts.

Questions and Topics in the Interview:

Corporate Team Building Events at A&S
Big Green Egg events
Andrew’s experience with GNFCC

North Fulton Business Radio is hosted by John Ray and broadcast and produced from the North Fulton studio of Business RadioX® inside Renasant Bank in Alpharetta. You can find the full archive of shows by following this link. The show is available on all the major podcast apps, including Apple Podcasts, Spotify, Google, Amazon, iHeart Radio, Stitcher, TuneIn, and others.

Renasant Bank has humble roots, starting in 1904 as a $100,000 bank in a Lee County, Mississippi, bakery. Since then, Renasant has grown to become one of the Southeast’s strongest financial institutions with over $13 billion in assets and more than 190 banking, lending, wealth management and financial services offices in Mississippi, Alabama, Tennessee, Georgia and Florida. All of Renasant’s success stems from each of their banker’s commitment to investing in their communities as a way of better understanding the people they serve. At Renasant Bank, they understand you because they work and live alongside you every day.

Special thanks to A&S Culinary Concepts for their support of this edition of North Fulton Business Radio. A&S Culinary Concepts, based in Johns Creek, is an award-winning culinary studio, celebrated for corporate catering, corporate team building, Big Green Egg Boot Camps, and private group events. They also provide oven-ready, cooked-from-scratch meals to go they call “Let Us Cook for You.” To see their menus and events, go to their website or call 678-336-9196.