Esalen executive chef Nerina Perez has always been a bold adventurer in the realms of food. On Cape Cod at the age of seven, she dug her own clams, cracked them open herself, and slurped them down raw…and she hasn’t stopped since. After joining our staff during the tumultuous period of Esalen’s closure earlier this year, Nerina dived into the Esalen experience with the same enthusiasm and sense of adventure she brought to consuming mollusks. We caught up with her to discuss how she landed here and what she plans to do in the Esalen kitchen.
eNews: What brought you to Esalen?
Nerina: I had been working with Chef Jack Strong, a mentor, James Beard Award nominee, and inspiration in my culinary career. Jack is a Siletz tribal member and I worked for him as a banquet chef at the Chinook Winds Casino on the Oregon coast. Eventually Jack and his family moved away, and with that parting I was ready for a change. I reached out to a friend who happens to be the sommelier at Sierra Mar, the restaurant at Post Ranch Inn in Big Sur. She gave me one name: Esalen.
eNews: What was your first impression of Esalen?
Nerina: On my way here for the very first time, I was driving over Nacimiento-Fergusson Road and the sun was going down. So here I am on this insane road trying to get to a place I’d never seen before, and the sun is disappearing. All I kept saying was, “Please let me get there before the sun goes away.” I pulled up to the Gate when there was just a sliver of light still in the sky. When I actually saw the entirety of the view with the ocean, trees, lawn, Lodge, and garden, I was absolutely blown away. I had a moment of clarity: I knew this is where I wanted to be.
eNews: What is Esalen cuisine, and where are you taking it?
Nerina: For me, Esalen cuisine is a from-scratch, in-house, farm-to-table cuisine that takes a healthy, systems approach. Is it local? Is it organic and GMO-free? All of those things are high priority for me and for this kitchen. I am passionate about getting creative with the little items that add incredible nutritional value and even healing. For instance, chia seeds are packed with nutrients including omega-3 fatty acids and protein, and they’re so fun to work with. I also aim to produce more in-house ferments including krauts and kimchi, which are so great for digestion and packed with probiotics.
eNews: What do you love the most about the Esalen kitchen?
Nerina: I have been working in kitchens for more than 30 years and I have never encountered a group of people that were as welcoming as the Esalen community. It could have been unbelievably overwhelming when I first arrived but I was welcomed with open arms and embraced with so much warmth. The people are my favorite part. Also, as a chef who has worked in kitchens the size of closets, the beauty of this kitchen and the fact that we get sunlight in here and look out over the ocean is so special. It reminds us of where we are and what we’re all about. Those moments of gratitude and appreciation are very helpful in a busy kitchen.
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
Esalen executive chef Nerina Perez has always been a bold adventurer in the realms of food. On Cape Cod at the age of seven, she dug her own clams, cracked them open herself, and slurped them down raw…and she hasn’t stopped since. After joining our staff during the tumultuous period of Esalen’s closure earlier this year, Nerina dived into the Esalen experience with the same enthusiasm and sense of adventure she brought to consuming mollusks. We caught up with her to discuss how she landed here and what she plans to do in the Esalen kitchen.
eNews: What brought you to Esalen?
Nerina: I had been working with Chef Jack Strong, a mentor, James Beard Award nominee, and inspiration in my culinary career. Jack is a Siletz tribal member and I worked for him as a banquet chef at the Chinook Winds Casino on the Oregon coast. Eventually Jack and his family moved away, and with that parting I was ready for a change. I reached out to a friend who happens to be the sommelier at Sierra Mar, the restaurant at Post Ranch Inn in Big Sur. She gave me one name: Esalen.
eNews: What was your first impression of Esalen?
Nerina: On my way here for the very first time, I was driving over Nacimiento-Fergusson Road and the sun was going down. So here I am on this insane road trying to get to a place I’d never seen before, and the sun is disappearing. All I kept saying was, “Please let me get there before the sun goes away.” I pulled up to the Gate when there was just a sliver of light still in the sky. When I actually saw the entirety of the view with the ocean, trees, lawn, Lodge, and garden, I was absolutely blown away. I had a moment of clarity: I knew this is where I wanted to be.
eNews: What is Esalen cuisine, and where are you taking it?
Nerina: For me, Esalen cuisine is a from-scratch, in-house, farm-to-table cuisine that takes a healthy, systems approach. Is it local? Is it organic and GMO-free? All of those things are high priority for me and for this kitchen. I am passionate about getting creative with the little items that add incredible nutritional value and even healing. For instance, chia seeds are packed with nutrients including omega-3 fatty acids and protein, and they’re so fun to work with. I also aim to produce more in-house ferments including krauts and kimchi, which are so great for digestion and packed with probiotics.
eNews: What do you love the most about the Esalen kitchen?
Nerina: I have been working in kitchens for more than 30 years and I have never encountered a group of people that were as welcoming as the Esalen community. It could have been unbelievably overwhelming when I first arrived but I was welcomed with open arms and embraced with so much warmth. The people are my favorite part. Also, as a chef who has worked in kitchens the size of closets, the beauty of this kitchen and the fact that we get sunlight in here and look out over the ocean is so special. It reminds us of where we are and what we’re all about. Those moments of gratitude and appreciation are very helpful in a busy kitchen.
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
Esalen executive chef Nerina Perez has always been a bold adventurer in the realms of food. On Cape Cod at the age of seven, she dug her own clams, cracked them open herself, and slurped them down raw…and she hasn’t stopped since. After joining our staff during the tumultuous period of Esalen’s closure earlier this year, Nerina dived into the Esalen experience with the same enthusiasm and sense of adventure she brought to consuming mollusks. We caught up with her to discuss how she landed here and what she plans to do in the Esalen kitchen.
eNews: What brought you to Esalen?
Nerina: I had been working with Chef Jack Strong, a mentor, James Beard Award nominee, and inspiration in my culinary career. Jack is a Siletz tribal member and I worked for him as a banquet chef at the Chinook Winds Casino on the Oregon coast. Eventually Jack and his family moved away, and with that parting I was ready for a change. I reached out to a friend who happens to be the sommelier at Sierra Mar, the restaurant at Post Ranch Inn in Big Sur. She gave me one name: Esalen.
eNews: What was your first impression of Esalen?
Nerina: On my way here for the very first time, I was driving over Nacimiento-Fergusson Road and the sun was going down. So here I am on this insane road trying to get to a place I’d never seen before, and the sun is disappearing. All I kept saying was, “Please let me get there before the sun goes away.” I pulled up to the Gate when there was just a sliver of light still in the sky. When I actually saw the entirety of the view with the ocean, trees, lawn, Lodge, and garden, I was absolutely blown away. I had a moment of clarity: I knew this is where I wanted to be.
eNews: What is Esalen cuisine, and where are you taking it?
Nerina: For me, Esalen cuisine is a from-scratch, in-house, farm-to-table cuisine that takes a healthy, systems approach. Is it local? Is it organic and GMO-free? All of those things are high priority for me and for this kitchen. I am passionate about getting creative with the little items that add incredible nutritional value and even healing. For instance, chia seeds are packed with nutrients including omega-3 fatty acids and protein, and they’re so fun to work with. I also aim to produce more in-house ferments including krauts and kimchi, which are so great for digestion and packed with probiotics.
eNews: What do you love the most about the Esalen kitchen?
Nerina: I have been working in kitchens for more than 30 years and I have never encountered a group of people that were as welcoming as the Esalen community. It could have been unbelievably overwhelming when I first arrived but I was welcomed with open arms and embraced with so much warmth. The people are my favorite part. Also, as a chef who has worked in kitchens the size of closets, the beauty of this kitchen and the fact that we get sunlight in here and look out over the ocean is so special. It reminds us of where we are and what we’re all about. Those moments of gratitude and appreciation are very helpful in a busy kitchen.
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
Esalen Institute
55000 Highway 1
Big Sur, CA 93920
US: 1-831-667-3000
info@esalen.org