As a native of the Northwest, Chef Janna has always held a reverence for Mother Nature and a deep love of good food. These convictions led her to pursue her Bachelor's of Science in Nutrition & Culinary Arts from Bastyr University. She has spent the majority of her professional career working in the restaurant industry both in front and back of house, lending invaluable experience in both food production and customer service. In 2014, Janna started cooking as a personal chef for clients with extreme dietary conditions. She has prepared meals for a range of diets such as Low FODMAP, GAPS diet, Autoimmune Protocol, Paleo and Whole30, and has designed and prepared meals for people with Crohn's disease, Type II diabetes, Irritable Bowel Syndrome, arthritis, fibromyalgia, and patients going through radiation and chemo. Mother’s Roots was formed as a way to offer her clients an increased variety of chef services and education opportunities with the mission to empower them to eat the way Mother Nature intended.