Since 1997, Amy Ramm has been an artisan baker, an entrepreneur and business developer, and a cooking instructor. After receiving her Bachelors Degree in Public Speaking from the University of Houston, Amy studied artisan baking at the Culinary Institute of America and worked at some of Austin’s most beloved eateries, including Jeffrey’s, Cook’s Night Out, and Lily and Company. She went on to create NadaMoo!, a coconut milk ice cream that revolutionized the non-dairy ice cream category, and was the owner/operator of NadaMoo! from 2004-2012. Over the years, Amy has taught cooking classes for people of all skill levels – from home cooks to professional chefs – with a special focus on local, seasonal and healthy foods and healing diets. She has trained with Paul Pitchford (author of Healing with Whole Foods), completed a culinary internship at the Kushi Institute, and in 2012, she completed the Center for Mind-Body Medicine’s Food As Medicine program. Amy has worked with the Happy Kitchen since 2012, developing and facilitating cooking classes for cancer survivors, and joined the staff in January 2014. In addition to her culinary passions, Amy is an avid gardener and yogini.