Kathryn and Christian Bari, a mother-son tandem, have a monopoly on the health food industry in Syosset. They are co-owners, along with Judge Corrado, Kathryn's mother and a retired supreme court judge, of The Health Conscious Chef located off of Jericho Turnpike in Syosset.

Kathryn went back to school at the Natural Gourmet Institute in Manhattan, which is the oldest school in the country, to become a natural chef. She then started a health food business at home by doing medicinal cooking for people recovering from cancer. Through word-of-mouth advertising, Kathryn's home-based business skyrocketed. "I was cooking at home for people who were recovering and also for people who were healthy and wanted to get some wholesome food," said Kathryn.

Before she knew it, she was running a busy store out of her home, providing a delivery service and cooking for about 30 people. When the business began to grow, Kathryn turned her dining room into a commercial kitchen. "It was nuts," said Kathryn. "People would just knock on my door like it was a store."

Kathryn's son Christian had come home from college and was helping his mom with some of the computer work and menu designing. He became very interested in the business and became a partner.

At about that same time, Kathryn's mother, who was always interested in health food, was retiring as a supreme court judge and she became a partner in the business as well. "She comes in and does the books for the store and helps with major decisions," said Kathryn. "She was on the register in the past and she is always helping out in any way that she can."

The need for a store was apparent as the increasing number of clientele was outgrowing Kathryn's house. Her friend knew of a kitchen located in the basement of the Fairfield Inn by Marriott in Syosset that was not being used. The Health Conscious Chef store has been located there for about three years now.

Besides cooking for the store itself, the Health Conscious Chef also caters many events. They have done catering for the American Cancer Society and Kathryn did work for the former Metro Live channel, which has since changed its name. Also, they offer cooking classes in the store. Two of the classes offered at the store are the Basics of Healthy Cooking and Many Guiltless Desserts. The classes fill up quickly so those interested are urged to sign up in the store early. "We feel that we guide the community as to what wholesome food is," said Kathryn.

Although she is involved in many projects, the most rewarding part of the job for Kathryn is the volunteer work that the Health Conscious Chef does for the American Cancer Society through their kitchen.

Although the store is not linked to the nearby New York College for Wholistic Health Education and Research, located across the street from the Health Conscious Chef, Kathryn often teaches adult education classes and Empowerment Through Food courses there.

"We help people cultivate an appreciation for nourishing their bodies," said Kathryn. "We guide and teach people what wholesome food really is because a lot of people are really perplexed by it. They think that they're eating healthy by eating pasta and a bowl of veggies, but that is not really healthy - That is just flour and water. We are talking about whole foods that have been on this Earth since the beginning of time."

Kathryn explains that millet, a whole grain that has 18 of the essential amino acids and is cited in the New Testament in four places, is a very important ingredient in her cooking as it is very easy to digest. "There are many countries that live on millet and it is their staple food," said Kathryn. "We cook with a lot of ancient grains that are really on the horizon as far as people's interest. We are so sick as a nation that we are looking to these other countries that have no cardiovascular disease, no tooth decay and a low cancer rate. We are looking into what they are eating and we are finding that they are eating simple foods like millet and nuts and seeds. We are really learning from them and their diets."

The Health Conscious Chef has a diverse menu that encompasses many cultures and types of foods. The menu is mostly comprised of daily specials, which feature soy products, including tofu, beans, whole grains, sea vegetables, steamed greens, raw foods, hot soups, organic veggie juices, protein smoothies and more.

"I always thought health food had to taste bad," said Tonya Mancini, a Health Conscious Chef customer. "I had the Mediterranean tuna wrap and black bean soup and it was delicious."

The Health Conscious Chef also does some wholesale business, which means that they are getting a lot of food out to health food stores. The owners' main goal is to eventually sell their food in supermarkets as well.

"I feel that this is a very soulful business because we are really reaching the heart and soul of the people through food," said Kathryn. "Food is really of the soul and food and family surround the ceremonies of our lifetime. Food is not to be taken lightly because it is really what creates our body. Also, it is deeper than that because it touches us on a human level. There might be a smell in the kitchen that reminds us of our grandma or a cookie that your mother makes during the holidays. It is more than just macronutrients like carbohydrates, proteins and fats."

Kathryn hopes that her classes inform the community about the dangers associated with not eating healthy. "The amount of diseases that children have now is so upsetting and it is all related to a poor diet," she said. "Children are not getting nourished because, in most cases, their moms are away from home and the media lures children into fast foods. Parents need to be more informed and that is what we hope to do here in the store."

The Health Conscious Chef offers a mailing list and a newsletter too. Also, Kathryn is currently in the process of writing a book in addition to her other endeavors.

This three-generation, family run store, The Health Conscious Chef, is located at 24 Oak Drive in Syosset, the side entrance at the Fairfield Inn. Just look for the chef at the door.