Celebrity Chef Weekend
Chef Bios

June 27 - 29, 2008

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


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

2008 John McDougall
All Rights Reserved

McDougall Wellness Center  
P.O. Box 14039,
Santa Rosa, CA 95402



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