Chef Carla Martins’ first conscious contact with Raw Foods was in 2007 when her mother spent a week visiting. She loved the fact she could make delicious dishes by mixing and blending instead of cooking. This new style of “not cooking” was simpler and easier to execute and it made her feel very energized. Her sleep improved. That was when Chef Carla found her passion for creating in the kitchen by UNcooking delicious meals. Most of her knowledge in nutrition and raw foods came from books and her mother originally and, In 2016, she attend Matthew Kenney Culinary Academy in Miami at The Sacred Space Miami. She graduated Levels 1 and 2 which supported her in refining her knowledge and skills in the kitchen.