is the executive chef and owner of La Bonne Cuisine Catering (LBC Catering). Yuval has a two-year-old son and began experimenting with baby food recipes when his child learned to eat solid foods. His life-long culinary interests were regenerated by the thought of transmitting to his son his love for food with simple yet tasty recipes. His company, LBC Catering has been providing hot lunches to private schools since 1994. The company first started its school services with the French American School of New York when the parents of that school asked the company if it could provide healthy lunches to their children. LBC Catering has been at the forefront of the school lunch program “revolution” by offering healthy and well-balanced meals long before the subject attracted attention in the media.
, a busy mother of two, had been shopping for baby food for her then six-month old. Appalled by the selection in supermarkets - the only baby food available was in jars loaded with preservatives - she asked herself: “How could I feed my baby something I would never eat myself? There must be many moms like me who want only the best for their babies but don't have the time to make it themselves.” She realized there was a market for an all-natural, preservative-free, nutritious alternative. Le Bon Bébé was born. In her previous career, she held senior leadership roles at a top global investment bank and has lived in The Netherlands, France, China, Indonesia, Mexico and Canada. She holds a Masters in Business Administration and resides with her family in Mamaroneck.
, a mother of three grown boys has been making baby food for her own and for other families for more than 20 years. She believes that good nutrition begins at birth. Angela is proud to bring flavorful, nutritious, and convenient meal-options to busy families who want only the best for their children.
, MS, RD, CDN Pediatric Nutritionist. Marion has been working in the field of nutrition for over 20 years, focusing exclusively on pediatric nutrition for the last 10 years. She holds a Bachelors degree in Dietetics and a Masters degree in Clinical Nutrition. After completing a post-graduate UAP Nutrition Fellowship through New York Medical College, Ms. Groetch began a private practice in Westchester County, serving the needs of children with feeding difficulties. In 2005 Marion joined the staff at the Jaffe Food Allergy Institute, at Mount Sinai School of Medicine. She is currently the Senior Nutritionist and is involved in patient care, research and education. Ms. Groetch is a recognized authority in the field of food allergies and has been a faculty guest speaker for the American Academy of Pediatrics; American Academy of Allergy, Asthma and Immunology; and local chapters of the American Dietetic Association.