Chef Kevin
Dunn
Kevin 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
Colleen Patrick-Goudreau
A long-time vegan and animal activist, through
vegan cooking classes, articles and essays, lectures and
workshops, her popular "Food for Thought" podcast and blog, a
cooking DVD, and her new cookbook The Joy of Vegan
Baking: Compassionate Cooks' Traditional Treats & Sinful
Sweets, she raises awareness about the cruelties of the
"animal food" industry. She founded Compassionate Cooks
http://www.compassionatecooks.com web site. Colleen has
appeared on the Food Network, she is a columnist for
VegNews Magazine and a contributor to KQED radio.
Miyoko Schinner
Miyoko Schinner has promoted healthful, vegetarian/vegan
cuisine for 30 years. As the founder of Now and Zen, a
vegan food manufacturer with nationwide distribution, she
developed products such as the UnTurkey, HipWhip, a line of
gourmet vegan cakes, and a low-fat vegan chocolate chip
cookie that is still enjoyed by customers on United
Airlines. Miyoko has written three vegan cookbooks, and is
currently working on a vegan cooking series with a comic
twist.
Jill Nussinow, RD, MA
Jill 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.
Chef Eric Tucker
Since Eric was a young child he had an extraordinary
interest in food. As a teenager he tried being a vegetarian
and dabbled in Macrobiotics. His first formal training was
at the Natural Gourmet Cookery School in New York City.
Here Eric learned to focus on healthy, natural foods. His
first job as a professional chef began in 1990 at a
vegetarian restaurant called Milly’s in San Rafael, CA. The
owners of this restaurant were so interested in fresh foods
that they went to the farmers market daily to buy
organically grown produce. In the fall of 1994 Eric became
head chef at the world’s most famous vegan restaurant,
Millennium, in San Francisco. He says the secret of
successful cooking is to begin with the highest quality
ingredients. Eric Tucker is the author of the award-winning
Millennium Cookbook and the Artful Vegan.
Bryanna Clark Grogan
Bryanna is the author of 8
published vegan cookbooks, including The Almost No-Fat
Cookbook, 20 Minutes to Dinner, Nonna's Italian Kitchen and
Authentic Chinese Cuisine for the Contemporary Kitchen.
She has devoted over 40 years to the study of cooking and
nutrition, and has been a vegan since 1988. She developed
recipes for the book Dr.
Neal Barnard's Program for Reversing Diabetes Her
web site has an extensive archive of free recipes and
vegetarian information, links, and resources.
Susan Voisin
Susan writes the award-winning blog FatFree Vegan
Kitchen and maintains the Fatfree Vegan Recipes
website. Her mission, as she sees it, is to show the world
that great recipes using fresh, whole foods don’t need added
fat or animal products to taste delicious. A vegan for over
14 years, she enjoys cooking for her husband and daughter in
Jackson, Mississippi. Her food photography was recently
featured in Nava Atlas’ cookbook Vegan Express, and
she is in the early stages of writing her own cookbook.
Mary McDougall
Mary 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.
John McDougall, MD
Dr. 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.
McDougall Celebrity Chef
Weekend
June 27-29, 2008
The top vegan chefs all in one stunning
location Santa Rosa, CA
Sign up for the McDougall
Celebrity Chef Weekend
Cost for the 3-day weekend,
including meals and education (excluding room), is
$395 per person.
Discounted room rates have
been arranged.
For More Information or to Sign-up:
Visit the Website
or e-mail
carol@drmcdougall.com
or phone Carol at
(800) 941-7111 or
(616) 874-8155
Weekend Schedule
Details and timing of each presentation
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