Author of Happy Foods: Over 100 Mood-Boosting Recipes, Karen Wang Diggs is a classically trained chef, certified nutritionist, and chief fermentation officer of ChouAmi — The Little Fermenter. After graduating from the California Culinary Academy, she worked for the Mandarin Oriental Hotel in Hong Kong, and also helped open several restaurants there. After seven years honing her culinary skills, Karen returned to the Bay Area and shifted away from the crazy restaurant world. That’s when she returned to school to gain her certification in holistic nutrition.
Thanks to her time at Bauman College, Karen learned the incredible health benefits of fermented foods, and their impact on health through the gut microbiome. In addition to being the ambassador of good microbes, she specializes in helping women entrepreneurs achieve hormonal balance, mental clarity, and optimal health through online courses, and offers a six-week holistic program she calls The Gut-Brain ProtocolTM
