About Tammie Tsang N.C.
Tammie Tsang, N.C., is dedicated to empowering individuals with the knowledge of both nutritious and delicious food. She is a certified Holistic Nutritionist and a professional chef, a unique blend of expertise that is science-based, with professional culinary training. Tammie is a staunch advocate for the idea that exciting flavors and robust nutrition can coexist harmoniously.
My
Credentials
Tammie became certified as a holistic Nutrition Consultant at Bauman College, California, an institution established in 1989 to educate future leaders, thinkers, and creators, with over 10,000 alumni in the holistic nutrition and culinary arts fields.
She also attended Natural Gourmet Institute, New York, the premier health-supportive culinary school for professional chefs.
She has worked in mission-based restaurants such as Blue Hill at Stone Barns in New York (2 Michelin stars), has cooked in the prestigious James Beard House in New York, and Grassroots Pantry, Hong Kong.
Speaker / Facilitator at:
Get to Know Me
My relationship with food and health began in a very different place from where it is today. Growing up poor in the 80s and 90s, raised by a single mother, life wasn’t easy. When we immigrated to Canada at the age of 7, I found myself shouldering adult responsibilities far earlier than most kids. My childhood was filled with pressures to grow up fast, and I lost sight of how to experience lightness and joy. It took years for me to rediscover that I didn’t have to be perfect, that life could be vibrant and full of beauty without the constant need for control.
Food was a constant thread in my life - I managed all of our meals at home from 11 years old - but not always in the healthiest way. Like many families during that time, processed foods were a huge part of our diet. We didn’t know any better - those foods were convenient, affordable, and part of the mainstream food culture. Being Chinese, white rice was also a staple at every meal. Looking back now, I realize how disconnected we were from understanding how these choices were impacting our health.
It wasn’t until I was much older, pregnant with my first child in my late thirties, that I truly began to understand how food could be both nourishing and harmful. After years of stress and a diet filled with refined foods, I developed gestational diabetes. I was shocked, but fortunately, I had started my journey into holistic nutrition. Armed with the knowledge of how to balance my body through natural means, I was able to manage my pregnancy holistically, resulting in a joyful and healthy experience.
But the journey didn’t stop there. Five years later, I still experience the effects of blood sugar imbalances and low thyroid function. These challenges remind me every day that health is not about perfection, but about progress. One of the greatest lessons I’ve learned is that showing up consistently—making small, positive changes over time—compounds into real, sustainable well-being. It’s not about being flawless, but about choosing to do the work, little by little, every day.
This mindset of progress over perfection has become my guiding principle. It’s about finding joy in the journey, embracing the imperfections, and trusting that with each step, I’m moving toward a healthier, more vibrant life. Through my work in holistic nutrition, I want to help others see that health isn’t about rigid rules or unattainable ideals. It’s about creating space for joy, lightness, and nourishment—both in the body and in the soul.