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 upcoming 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.
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.
McDougall Celebrity Chef
Weekend
June 26-28, 2009
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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