Balancing Flavors and Life: The Intersection of Gourmet Cooking and Yoga (Part 2)

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In the second part of our conversation with Tom Norrington Davies, we delve deeper into the intersection of gourmet cooking and Ashtanga Yoga. Hosted by Harmony Slater and Russell Case, this episode explores Tom’s unique journey from a renowned chef to a dedicated yoga practitioner and teacher. Discover how Tom’s culinary expertise and yoga practice influence each other, and gain insights into maintaining balance in both culinary arts and yoga.

Key Topics Covered:

The impact of seasonal cooking on well-being
Understanding ultra-processed foods and their alternatives
The philosophy of Tristana in Ashtanga Yoga
Challenges and benefits of combining culinary work with yoga practice
The evolution of the restaurant industry post-pandemic
Personal growth through yoga and mindfulness

More about Tom Norrington Davies:

Tom Norrington Davies is a celebrated chef and authorized teacher of Ashtanga yoga. Born in Camberwell and residing in southeast London for most of his life, Tom teaches Mysore-style Ashtanga yoga at Oru Space in East Dulwich, London, and offers evening classes at Astanga Yoga London. He has studied regularly with Paramaguru R Sharath Jois in Mysore, India, since 2010, and has been mentored by Hamish Hendry, the UK's most respected Ashtanga yoga teacher, for over 15 years. Tom’s journey from restaurant kitchens to yoga studios is a testament to the transformative power of the practice, which he now dedicates to helping others find balance and wellness in their lives.

Links from this episode: Yoga Gives Back

Work with Harmony