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Celebrity Chef Weekend in Santa Rosa, California
Once a year we
have a weekend dedicated to cooking demonstrations and teaching by the
world's most talented chefs. The food is all low-fat and plant-based.
Taste and presentation of the meals hold as great an importance as does
health at this event. You will learn basic cooking skills, as well as
advanced techniques, from national best-selling cookbook authors, head
chefs of restaurants, and gastronomic educators. Eric Tucker, cookbook
author and creator of the Millennium restaurant's menu, and Kevin Dunn,
culinary instructor from Grand Rapids Community College, along with many
other experts, entertained and educated attendees at our first celebrity
chef weekend in the summer of 2006. Each demonstration will be
accompanied by a sampling of the chef's work, but people will still find
room for the Italian Lasagna, Mexican Enchiladas and Burritos, Thai
Noodles, Shepherd's Pie, salads and desserts, served at the
all-you-can-eat buffet tables.
See typical menu.
There is no medical care offered during this weekend unless you are
already an established patient of Dr. McDougall's. In that case
follow-up visits can be arranged. For an extra charge, basic blood tests
(cholesterol, triglycerides, blood sugar, and thyroid function) can be
done during this program.
Cost for the 3-day weekend, including meals and education (excluding
room), is $395 per person. Discounted room rates have been arranged.
Payments for this program are fully refundable until one week prior
to the beginning date. Please refer any questions to
carol@drmcdougall.com or call (800) 941-7111 or (616) 874-8155.
Celebrity Chef Weekend
View a slide
show from our June, 2009 event »
View a slide
show from our June, 2008 event »
(opens new window) For more information on our previous weekend see:
July 2006: Report on the Celebrity Chef Weekend of July 14 to 16, 2006
Celebrity Chefs & Speakers for June 26 to 28, 2009
Chef Kevin Dunn graduated from the Culinary Institute of
America in Hyde Park, New York and has worked in several four-star
restaurants throughout the United States. Kevin has spent the last seven
years at the prestigious New England Culinary Institute in Vermont where
he fostered his vegetarian cuisine. He is presently in the process of
writing a vegan cookbook which he believes will change many of the
misconceptions of vegetarian cuisine. Kevin joined the nationally
renowned Hospitality Education Department at Grand Rapids Community
College in August of 2003. His responsibilities are for the direction of
the Advanced Food Production Class which operates the Heritage
restaurant, a fine dining restaurant run by the students. The menu of
the Heritage is an eclectic blend of classic cuisine and vegetarian
alternative. Chef Abbie Jaye (AJ) is the Executive Chef for
Exsalus Health & Wellness Center CA (www.exsalus.com). She is the
executive vegan pastry chef at Juicy Ladies restaurant in Los Angeles.
She never uses any processed ingredients in any of her creations. AJ has
followed a plant-based diet for over 32 years and for the last 10 years
has taught at several culinary schools throughout Los Angeles. She has
prepared food for many celebrities and television shows. She has worked
with the Black Women Wellness organization and the Braille Institute. AJ
was featured in the documentary "Point of View" as well as several
television shows including "Dog Whisperer". She will soon be featured in
"Obsessed" which will premiere on A & E in the fall. AJ can be reached
at
www.chefajshealthykitchen.com.
Chef Fran Costigan, a veteran teacher, consultant, and recipe
developer, is the author of Great Good Dairy Free Desserts Naturally and
More Great Good Dairy-Free Desserts Naturally. A graduate of the New
York Restaurant School, the Professional Program at the Natural Gourmet
Institute for Food & Health and a former pastry chef at several NYC
establishments including the famed Angelica Kitchen, Fran's background
gives her a unique perspective from which to create absolutely delicious
naturally sweetened, wholesome vegan desserts that have inspired even
hardcore sweet seekers to explore more healthful options. Fran
Costigan's Vegan Baking Boot Camp Intensive® is a Certificate Program
and students from all over the world and throughout the US have
participated (Japan, Ireland, So. America, South Africa, Israel,Canada,
and more). Her website is:
www.francostigan.com. Emily Webber, in 2002, discovered
veganism and, along with it, a whole new world of flavor. From 2004-2008
she was the Supervisor of Salud!, Cooking & Lifestyle School at Whole
Foods Market Sacramento. She has written for VegNews Magazine and Veggie
Life Magazine. In 2008, Emily chose to be a stay-at-home Mom to her now
2-year old son. Cooking healthful meals for her picky toddler has been
her biggest culinary challenge to date. When not running off to the
playground with her son, you’ll find Emily teaching the occasional
cooking class at Williams-Sonoma, The Sacramento Natural Foods Co-op or
Whole Foods Market. Most often, however, she’s in the kitchen, testing
her latest recipes. Emily lives in Sacramento, California with her
family. Jill Nussinow, MS, RD, is a vegetarian cooking teacher,
a Registered Dietitian and a freelance writer with a Master’s Degree in
Nutrition and Dietetics. She has taught cooking classes that focus on
healthful, seasonal, and organically grown foods since 1985. Jill is
also a freelance writer whose work has appeared in The Sonoma County
Press Democrat, Cooking Light, Vegetarian Times, and Healthline. She has
a cookbook—The Veggie Queen: Vegetables Get the Royal Treatment, and a
new DVD—Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes.
Colleen Patrick-Goudreau, is the founder of Compassionate Cooks (www.compassionatecooks.com)
and is the author of the award-winning cookbook The Joy of Vegan Baking:
The Compassionate Cooks' Traditional Treats and Sinful Sweets (www.joyofveganbaking.com)
and The Vegan Table: 200 Unforgettable Recipes for Entertaining Every
Guest at Every Occasion (www.vegantable.com).
She is the host of the popular Food for Thought podcast (www.vegetarianfoodforthought.com),
is a columnist for VegNews Magazine, is a contributor to National Public
Radio, and has appeared on The Food Network. A sought-after and
inspiring public speaker on the spiritual, social, and practical aspects
of a vegan lifestyle, Colleen is very grateful to have the opportunity
to witness transformations taking place in people as they gain the tools
and resources they need to reflect their values in their daily choices.
Mary McDougall is a nurse, homemaker, and co-author of 8
National-Best Selling Books. She lectures nationwide on the practical
methods of turning the kitchen into a health-builder for the whole
family. Over the past 25 years she has been caring for people with diet
and lifestyle medicine and has created over 3,000 health-supporting
recipes. Dr. John McDougall's national recognition as a
nutrition expert earned him a position in the Great Nutrition Debate
2000 presented by the USDA. He is a board certified internist, author of
ten national best-selling books, host of the nationally syndicated
television show “McDougall, MD,” Medical Director of the McDougall
Program in Santa Rosa, California and Advanced Prevention Technologies
-- caring for people at Blue Cross/Blue Shield of Minnesota. Over the
past 30 years he has been caring for people with diet and lifestyle
medicine.
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