Denisse Lashley obtained a degree in Industrial Engineering in Venezuela and is an alumna of IMD (International Institute for Management Development) in Lausanne, Switzerland. She gained experience in analyzing and improving production flows in the aluminum, oil and gas, and software development industries. 

Life has taken her to all sorts of places around the globe, from virgin savannahs and forests, preparing Aboriginal dishes and foraging exotic fruits, to open-air markets and haute-cuisine restaurants, exchanging approaches with locals and Michelin-starred chefs alike. 

Denisse has always been passionate about healthy living, and two decades ago she decided to combine her knowledge of process optimization and quality food to explore the behavior of the human body on different types of food and food patterns to discover an enjoyable way to eat that allowed her to reach the highest possible level of health while respecting our planet and all sentient beings.

"To optimize our day-to-day practices, it is key to select whatever is ultimately beneficial, regardless of when and by whom it has been done -- or not."

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