Meet Doug Sanders. Doug heads up the Natures Indulgence kitchen in Ogden, UT.
Doug is a presidential graduate of Northwest Culinary. His work experience includes dessert and pastry focused private catering, as well as baking at McTavish Shortbread in Portland. He has also worked for the last 2 years, getting to know the ins and outs of grain milling.
“I decided that I wanted to try to create things that were healthy for people, but still tasted like they were bad for you.” Even in his pastry work he managed to create much healthier desserts by alternating ingredients for less carbs, less fat and fewer calories, without compromising the flavor or using artificial additives.
His hobbies and interests include (but I’m sure are not limited to): Velocity Stilting, White Water Kayaking, Hiking, Snowboarding, Scuba Diving, Snorkeling, Biking, Swimming, Photography, Molecular Gastronomy, Playing the Didgeridoo and also has a pretty cool salt water fish tank.
Doug is a presidential graduate of Northwest Culinary. His work experience includes dessert and pastry focused private catering, as well as baking at McTavish Shortbread in Portland. He has also worked for the last 2 years, getting to know the ins and outs of grain milling.
“I decided that I wanted to try to create things that were healthy for people, but still tasted like they were bad for you.” Even in his pastry work he managed to create much healthier desserts by alternating ingredients for less carbs, less fat and fewer calories, without compromising the flavor or using artificial additives.
His hobbies and interests include (but I’m sure are not limited to): Velocity Stilting, White Water Kayaking, Hiking, Snowboarding, Scuba Diving, Snorkeling, Biking, Swimming, Photography, Molecular Gastronomy, Playing the Didgeridoo and also has a pretty cool salt water fish tank.
