• Traditional foods teacher training

    What if you could make a living sharing your passion for wholesome, unprocessed food? The type of food that has sustained people –and communities– around the world for generations?


    pouring wheyYou are a food-aware mama…a health coach…nutritionist… chiropractor or massage therapist.

    Now, imagine if, instead of just explaining to friends, family and your clients why REAL FOOD WILL SAVE OUR HEALTH (and maybe even the planet), you could teach it. Hands on.

    Instead of spending your spare time answering questions about how (and why) you make that sumptuous broth, sassy (yet simple) sauerkraut, or sensational sourdough bread, you could say:

    “Why don’t you come to my class?…”

    Whether you are a professional looking to increase your repertoire of hands-on skills so you can teach others, or are ready to embrace a career with deeper meaning, this training could help you create transformation for yourself, others and the environment…


    And, if you are going to be a change-maker, you might as well start with yourself- by building the skills you need to have a great career- that still leaves you plenty of time to spend with family, friends and in your community…




    In Traditional Wisdom, Modern Kitchen teacher training, you will:

    • Acquire the skills you need to teach others how to make nourishing and healing traditional foods in their homes…
    • Learn how to use the tried-and-true course material (so that you can jump right in to your business without having to spend years on research, writing and design).
    • Get the kind of confidence boost that comes from working with an experienced teacher.

    Maybe you have already taken baby steps toward your dream. Read the books. Started a blog. Taught a small class (or a group of friends)….

    But you are still waiting for the piece that will make it all click…


    I know exactly how you feel

    me and h

    It wasn’t that long ago that I *knew* what lit me up (real food that nourishes families, communities and the earth)…But I had no idea how I could make a living at it (short of leaving my family behind and heading back to university or college).

    And you know what?

    Going back to school just didn’t feel right… 

    Not just because I already had oodles of credentials and a young family, but also because none of the programs were actually teaching what I really wanted to know…

    What I really wanted to know was how to truly nourish my family according to the food wisdom that had served so many generations around the world (before marketers, multinational food corporations and the latest scientific study made it all seem so complicated…)

    I wanted to know how to make food that took nutrition-but also sustainability and community- into account. 

    And I wanted to know how families today could bring these traditional and time-tested concepts into their modern lives …without having to quit their job or spend *all day* in the kitchen.



    If you are anything like I was, you have been thinking, “I’ll know the right thing when I see it.”

    That’s why, after filling classes both online and in person, I created this teacher training program.

    It was exactly what I was looking for ten years ago…when I started my own journey…

    Traditional Wisdom, Modern Kitchen was designed with busy, (but committed) people like you in mind. The kind of people that find a way to cook meals between running the kids to soccer and piano. Who believe food is medicine. And that our food choices really do matter.

    The kind of people who give so much to others that they haven’t had time to focus on building a truly satisfying business of their own…

    It’s all here. The research…The handouts…The step-by-step class outlines- all DONE FOR YOU.


    Traditional Wisdom, Modern Kitchen Teacher Training was created especially for the “I-know-we-can-make-a-difference” mothers like you.

    The ones willing to go the extra mile.

    It’s meant to help you transform your passion for food and health, into a business.

    One that feels just as warm and nourishing as the meals you most love preparing…

    What we cover

    • “How” to prepare traditional foods (from fat rendering to fermentation: check out the complete outline here)
    • The nutritional and cultural significance of traditional food
    • How to source good quality ingredients (and the difference between pastured, free-range and organic!)
    • How to implement a kitchen rhythm that works (so it’s all sustainable!)
    • How to organize a successful workshop, class or community event
    • A tried-and-true recipe for delivering courses that people love…

    The benefits of teacher training:

    • Access to recipes and course material that is ready for you to simply print and hand out in your own classes
    • Access to the Traditional Wisdom, Modern Kitchen inner circle– an online forum where you’ll be able to connect with, and get support from, other traditional foods teachers
    • Two, 40-min follow up sessions with me (one-on-one) via telephone following the completion of the course
    • An opportunity to secure a listing on the worldwide TWMK teacher directory – so it’s easy for people to find you and your classes
    • An opportunity to build a community with like-minded mamas



    How it’s delivered:

    Traditional Wisdom, Modern Kitchen begins with a luscious, 4 month immersion in the delicious and satisfying world of traditional food. You can do this portion from anywhere in the world- each month you will get handouts, recipes, video demonstrations and a class recording (audio) on a complimentary subject (like gut health).

    ap working on ferments

    In Level 1 you will learn the practical hands-on food preparation skills (the ‘how’) and the some of the nutritional science (the ‘why’) of everything from fat rendering to fermentation (see more here).

    Then, in Level II we’ll dive into:

    • how to map out a business that feels right for your lifestyle
    • how to use the TWMK material in classes or with clients (as a series of classes or, a la carte)
    • how to fully nourish ourselves so that we can continue to give to our families, communities and business 

     You can do it

    If that little voice said, ‘this is it’ when you found this course, maybe now is *your* time.

    • This training is meant to be totally manageable for folks with families.
    • It’s meant to enrich- not detract from- your life! (Unlike the often competitive, high-pressure, detached learning environments of universities and colleges, it’s meant to be full of joy and shared, hands-on learning.)
    • You don’t have to spend years pouring over the books, taking the classes and talking to the ‘experts’- I’ve done that. And I’ve brought everything I have learned, experienced and taught, into one, manageable course.
    • I’ve used my own family as a compass to ensure it’s all doable for busy moms who are motivated by the dream of leaving the earth a better place for their children and future generations…

    Who is this class *perfect* for:

    • People who would like to hone their hands-on traditional foods preparation skills
    • Anyone who would like to teach others about traditional foods and their benefits
    • Those who can see food, culture, community, health and happiness are intimately connected!
    • People who would rather *inspire* than lecture
    • Anyone who gets excited about the endless possibilities of teaching traditional foods!

    Who this class is *not* for:

    • People who don’t like trying new things
    • Those not prepared to make a basic time commitment of 1-2 hours/day of being in the kitchen
    • Folks who don’t believe food choices *really* matter
    • People who don’t believe there is anything to be gained from reclaiming traditional wisdom (this class is definitely not for you)

    Some details:

    • Both Level I and II classes are delivered online. Each month you will receive handouts, recipes, videos, and access to a q and a call (recorded for you if you can’t make the live call) and assignments.
    • Also: in Level II you will receive a full teacher training manual and certificate of completion…

    Level I: Begins May 22, 2014

    Level II: October 2014

    Ready to sign up?

    Make a payment online and secure your spot immediately:

    Level I (teacher training pre-requisite) + Level II (both are required for final certificate)


    Location: Online (you can participate from your own home))

    Date: Level I: Begins May 22 and runs through September 22
    (1-2 modules delivered/month)

    Level II: September 27-October 31

    *This is this last teacher training scheduled for 2014.

    Course fee (Level I and II):

    Pay in full: $2,200
    (for a savings of $250)

    Pick your plan

    Want a reminder as we get closer to our start date?

    Sign up here to make sure you get all the information you need…

    Still have questions? Get in touch with me here: info AT adriennepercy DOT com (looks funny but prevents spam 😉 and we’ll arrange a time for a call (it’s reassuring to talk in person sometimes isn’t it?). Or, if it works better for you, just email your questions.

    My personal guarantee: It’s really important to me that you *love* the class, so, if, after one month, you don’t think it is for you, I will refund your registration. 

    *No refunds issued before the class starts or after the first module is delivered.


    Note: Each class is limited to a small, intimate group. Each person receives individualized attention when they need it. Class materials are professionally designed and have been tested in class and individual settings to ensure they are easy to use (both by you and your clients).





    I would highly recommend any class that Adrienne has to offer…

    testimonial-michelle“Adrienne is an inspiration to me. Her ability to connect with all walks-of-life and to share her passion for traditional nourishing foods is contagious. She breaks down seemingly complicated and overwhelming skills into easy step-by-step tasks. It makes you wonder what you thought was so difficult in the first place.”

    ~ Michelle Card McNeill


    …stellar job of connecting the wisdom of traditional health food techniques with the day-to-day realities of modern family life….

    sage-dave“Adrienne has taught an on-going series of traditional food skills courses at Sage Garden, earning consistently positive feedback from her students.

    Adrienne does a stellar job of connecting the wisdom of traditional health food techniques with the day-to-day realities of modern family life. She is often praised for her depth of knowledge and hands-on approach, which reflect her personal commitment to the techniques shared in class, and Adrienne’s broader involvement in the real food movement. I highly recommend her courses for an in-depth learning experience.”

    ~ Dave Hanson, Founder, Sage Garden Herbs


    For those of you who like to do the math (like I do 🙂 )…

    Let’s sharpen our pencils and see what your investment could return.

    Let’s say, for example, you decide to teach 10 classes this year…(Maybe 5 on fermentation and 5 on fat rendering?)

    Each class participant paid $60/class. (Think you could get 15 participants in each class?)

    Well, 15×60= $900

    And you then teach 10 classes this year….


    That means after less than three classes you can fully recover your costs

    This, in less hours than most people put in at the average office job in a week…





    …little did I realize how much this course would change the way I look at food and my health!

    testimonial-andrea“When I started [Adrienne’s course], I was mostly just interested in finding an alternative to canning. I like having home-made preserves and storing produce away for winter, but I was not enjoying the process! Fermenting foods sounded a lot easier, and more creative. I was especially drawn in by [her] encouragement to experiment with ferments and suit the recipes to my own tastes. But little did I realize how much this course would change the way I look at food and my health!

    The seminars provided in this course gave me a whole new roadmap for understanding my body and released me from many of the ‘diet’ fears of our age. For years, I had always been careful about how much oil and animal fats I consumed, not only for fear of gaining weight but also because these foods usually led to painful stomach cramps, gas and nausea. However, this seemed to change overnight once I started drinking kefir and eating fermented foods. What’s more, cravings that I usually had for salty and sour foods were finally satisfied! I’m no longer fighting with my body and I actually understand what my body needs to be well-nourished. In a way, I have also found peace with food itself and feel free to be more creative and really love what I eat.

    On top of these health benefits, I have found cultured foods to be a way of growing the community around me. I always seem to be running in to people who want to know more and want to start learning these skills for themselves. Often, these people have also struggled with health problems that seem to disappear once they get ‘hooked’! I especially love overhearing my husband (who was initially cautious about fermenting) singing the praises of kefir to his friends and family. Teaching others about fermented foods has enriched many of our relationships and brought new people into my circle, and I’ve been blessed to see them support one another and myself as we work towards greater health in our community.”

    ~Andrea Wheeldon – Manitoba, Canada


    Why I love Traditional Foods

    • It draws on food wisdom that is tried and true and has nourished people all over the world
    • It helps ensure we are getting maximum nutrition from our food
    • It tastes good!
    • It’s deeply satisfying (creme fraiche, anyone?)
    • You cook the kind of food anyone- from your family to guests- can really enjoy (no tofurkey here!)
    • It builds community (potluck anyone?)
    • It encourages sharing (kefir, kombucha and sourdough cultures!)
    • It empowers people (not multinational corporations)
    • It supports a healthy model of agriculture
    • It’s kind (to the earth, to animals, to our children and our bellies 🙂