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Meet Chef Kevin Dunn |
Chef Kevin Dunn, College Professor Teaches Vegan
Style: Gourmet Vegan
Kevin has spent seven years at the prestigious New England Culinary Institute in Vermont where he fostered his love of vegetarian cuisine. He 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 serving an eclectic blend of classic cuisine and vegetarian alternative. He is the founder of the annual Vegetarian Awakening Conference.
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:
e-mail carol@drmcdougall.com or phone Carol at (800) 941-7111 or (616) 874-8155
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John
Ash, Restaurateur, Master Teacher
Style: California Cuisine
John Ash is the founder of the world acclaimed
restaurant, John Ash & Company, located in Northern California's wine
country, and 27 years later it continues to be critically acclaimed. He
is on the faculty of The Professional Wine Studies Program at the CIA
Greystone.
John has written three
books.
His latest,
John Ash Cooking
One-on-One: Private Lessons in Simple Contemporary Food from a Master
Teacher, was
published spring 2004 by Clarkson Potter. It won a 2005 James Beard
award. He has authored two other books.
John is also a passionate voice on sustainable food issues.
Miyoko
Schinner, Author, Food Manufacturer
Style: Japanese Vegan
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. She
has written three vegan cookbooks and has given cooking demonstrations
nationwide, as well as in Japan. Currently, she is working on a vegan
cooking series with a comic twist.
Jennifer
Cornbleet, Author
Style: Raw Food Vegan
Jennifer Cornbleet is a nationally recognized raw food chef and
instructor. Through her company, Raw-Food Cuisine, she offers lectures,
classes, hands-on workshops, and consultations in the Chicago area and
throughout the country. Her first book, Raw Food Made Easy for 1 or 2
People, was published in September, 2005. Her website,
www.learnrawfood.com is a
comprehensive resource for raw food recipes, information, products, and
instruction.
Alex Bury,
Master Chef
Style: Gourmet Practical Vegan
Alex Bury was trained as a classical chef at the world-renowned
Culinary Institute of America. In 2001, she and her partner opened a
restaurant in California called Sparks—with an entirely vegan menu that
Alex created. Sparks quickly became well-known for its outstanding food,
even among non-vegans. She has worked as an instructor for the McDougall
Program in Santa Rosa, CA for the past 3 years.
Colleen Patrick-Goudreau, Vegan
Instructor
Style: Creative Hearty Meals
Colleen Patrick-Goudreau, the Compassionate Cook, injects excitement
for preparing healthy meals into the participants of the 10-day
residential McDougall Program. She founded her non-profit organization,
the Compassionate Cooks in order to empower people to make informed
choices and to debunk myths about vegetarianism. She teaches monthly
cooking classes, nutrition workshops, and recently produced a cooking
DVD. With her welcoming manner and practical style she teaches people
the medicine they need – healthful low-fat vegan cooking.
Roberta Joiner, Instructor
Style: Practical Pressure Cooking
Roberta has always loved food - studying it, cooking it and eating it!
Her particular interest is in pressure cooking - she owns 9 of them and
uses up to 5 at one time when preparing meals for the week or for dinner
guests or classes. Her goal is to maximize her time when cooking so
that she has time to golf with her husband, Mark, and to sew and quilt,
teach robotic quilting, swim with her dogs and generally enjoy life,
while still eating healthfully.
Mary McDougall, Author, Educator
Style: Sauces to Enliven Meals
Mary McDougall is a nurse, educator, homemaker, and co-author of
9-national best-selling books. She directs all food-oriented activities
at the McDougall live-in programs and has authored over 2500 recipes for
you to enjoy. She lectures nationwide on the practical methods of
turning your kitchen into a health-builder for the whole family.
More Information and Celebrity Chef Weekend Schedule Here
©2007
John McDougall All Rights Reserved
McDougall Wellness
Center P.O. Box 14039, Santa Rosa, CA 95402
https://www.drmcdougall.com