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Chef

Cathy Katin-Grazzini

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Cathy Katin-Grazzini, plant-based chef, cooking instructor, nutritional coach, and food blogger, is the Food Editor of VegWorld Magazine, Plant-Based Culinary Medicine Educator and Chef at Matrix Personalized Medicine (New Canaan, Connecticut), and owner of Cathy's Kitchen Prescription, LLC (Ridgefield, Connecticut).

When Cathy isn't cooking up a storm, inventing, fermenting, dehydrating, and creating managed chaos in her test kitchen, she's teaching students, medical practitioners, and fellow chefs about the joys and health benefits of cooking with plants.

For Cathy's recipes, videos, blog, upcoming events and a gallery of her dishes, please visit www.cathyskitchenprescription.com.

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Ruchelle "Chelly" Williams, Vegan & Raw Food Chef

Ruchelle 'Chelly' Williams, CHC, founder and director of Divine Health & Wellness, is a renowned health, nutrition and wellness counselor, writer, consultant, educator, speaker, educational program creator, raw, vegan & plant-based chef, fitness trainer and mom to 2 young vegan adults. She loves her job because on a daily business she gets to help amazing people realize their true purpose and potential by enhancing their journey and with baby steps grasp and achieve their wellness goals. Chelly works with cancer patients who want to heal naturally, as well as patients with high blood pressure, diabetes and high cholesterol! 

Chelly has managed detox retreats at DC's premier integrative medical and biological dentistry center, NIHAdc.com, and had her own line of raw vegan food sold in New Jersey and requested by Whole Foods, My Organic Market, and The Common Market in the DC Metro area.

Chelly also helps college students eat vegan and healthy while on campus!

Chelly has been a vegan for 14 years and a raw vegan for the last 6 years.  She has relationships with many celebrities as well as giants in the raw, vegan, and plant based community and has had the pleasure of being a student, co-presenter, or featured chef at many events across the country.  Chelly was trained by Chef Alissa Cohen in Boston, MA and the head chef of her restaurants, Chef Leah Dubois.
 
She is a graduate of the Institute for Integrative Nutrition and received her certification from Columbia University, Purchase College through the State University of NY and the American Association of Drugless Practitioners.  She was invited to speak at her graduation and to return as a visiting teacher.    

I can help you learn the art are eating healthy food that taste amazing! ~ Chelly

  • Founder of I Have Divine Health.com
  • Head Chef ~ Chelly's Raw & Plant-based Kitchen, personal chef service
  • Certified Health, Nutrition and Wellness Counselor
  • Certified Group Fitness Trainer
  • Licensed Zumba Instructor
  • Speaker, keynotes at events, corporations, universities, women's groups, churches and schools
  • Mom to 2 Veg Rawkin' Teens ages 18 and 16 who love to eat vegetables!

Ruchelle Williams - Plant Based Holistic Wellness Nutrition Practitioner and Chef!

WWW.IHAVEDIVINEHEALTH.COM
WWW.NO-BONEZ.BLOGSPOT.COM
"Serving the Message of Health One Dish at a Time"
Chelly in the Raw will cater to your personal, corporate or group needs just call..
240.498.9639

Nele Liivlaid

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Nele Liivlaid embodies a Whole Food Plant Based Lifestyle. She uses her site, Nutriplanet.org, to provide information about proper nutrition, exercise and healthy minds, directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance! Compiling her health and nutrition research, knowledge and certificates in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow me on Instagram , Facebook and Pinterest !.

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Jeff Tritten

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Chef Jeff Tritten is a long time restaurateur. He is a former restaurant owner, and has managed several large banquet and catering food operations. In his most recent restaurant endeavor, Jeff was the co-owner of Smoke BBQ in Saline MI.

Over the course of 5 years, he gained over 130 lbs and was suffering from severe edema (swelling of the extremities), sleep apnea, high blood pressure, high cholesterol, pre-diabetes, severe arthritis, and hypokalemia (a low potassium medical condition that causes seizures). After being hospitalized due to severe abdominal pain which was most likely caused by the 2100mg of daily ibuprofen and an additional anti-inflammatory he was prescribed, he decided to take his health into his own hands. Upon release from the hospital with prescriptions for even more medications, and upon the advice of a plant based relative that told him that 'food is medicine, do the research', Jeff quit ALL of his medications and began a mostly plant based diet.

In 3 months, he lost 80 lbs., got rid of his high blood pressure, edema, sleep apnea, and pre-diabetes. After watching Forks Over Knives a few months later, he ditched dairy and eggs, and has now lost over 140 lbs., his cholesterol has normalized, he no longer has seizures, and his arthritis and joint pain is minimal.

Jeff is a passionate plant based diet advocate. He has personally seen the massive results of not consuming animal products, and has coached many others in their journey to good health. In the process, he has created many plant based recipes in order to help others on their journey toward good health.

Jeff currently owns the blog 'Respectful Living', and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for Plant Based Nutrition Support Group, PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.

Social Media Links:

Blog https://www.ARespectfulLife.com

Facebook: https://www.facebook.com/ARespectfulLife/

Instagram: https://www.instagram.com/respectfulliving1/

Twitter: https://twitter.com/respectfullivin

Pinterest: https://www.pinterest.com/MindfulLife1/

LinkedIn: https://www.linkedin.com/in/respectful-living-74871b13a/

 

Kenden Alfond

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I’m a Jewish woman currently living in Cambodia with my husband and daughter.  (You can read about our weekly Shabbat dinners here)

When I was 12 years old, I chose to become a vegetarian (and now I’m a vegan).

After getting a MA in counseling psychology in 2005, I went to India as an American Jewish World Service (AJWS) volunteer.  Since then I have been living and working around the world on humanitarian, post-conflict, and development issues with the United Nations and several NGOs.

In 2013, I obtained a certificate in plant-based nutrition from Cornell University.  I started Jewish Food Hero to get healthier food onto Jewish tables around the world.

The inside reason Jewish Food Hero started is because I felt alone and wanted to belong to a healthy community.

The outside reason Jewish Food Hero is that I realized that there were lots of Jewish women trying to create healthier families, and I wanted to create a community around this common desire for Jewish health.

Jewish Food Hero focuses on Food, Feelings and Finding Peace.

Food:  One of those healthier choices I advocate for is centering your plate and diet around minimally-processed plant foods, which include vegetables, fruits, tubers, whole grains, and legumes (and excludes meat, dairy, eggs, and highly processed foods).

Feelings: feelings about food and eating, feelings about positive relationships, and everything else!

Finding Peace: inspiring personal stories, interviews with a Jewish women living all over the world, self-Support tools, educational lifestyle tips, and beautiful products for your life.

Inclusive of all religions and cultures, I highlight Jewish traditions in particular.

The Jewish Food Hero is not a single person, but a female archetype that calls out to the healthy heroine within each of us. It’s here to challenge you to transform your relationship with your mind, body, and spirit to create a new and healthy future for our world.

When I am not working on Jewish Food Hero, I am working as a psychotherapist and helping out at this school.

Please feel free to email me anytime at hello@jewishfoodhero.com or to join me on Instagram and Facebook.

Debra Walter

I have been on my vegetarian journey since I was newly married about 30 years ago. I started teaching cooking classes and specializing in vegetarian/vegan/gluten free 5 years ago. My diet consists of mostly vegetables, grains, nuts, seeds and fruit.

My passion is baking and turning butter and cream filled desserts into vegan and vegan/gluten free goodies.

I am a personal chef specializing in vegetarian cooking and vegan/ gluten free baking. I love to create menus for individuals and families and introducing them to delicious plant based eating.

I am a graduate of the Culinary Institute Of American, Lenore’s Natural Cuisine and Fran Dresher’s Vegan Boot Camp Baking Camp.

I have a vegan granola company named after my son Max Walter and you can find my granola at www.debrasfoods.com.

Please contact me at chefveggi@aol.com for any questions or personal chef services. I look forward to talking with you.

Del Sroufe

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Del Sroufe‘s passion for cooking began at eight years old and never faded.  In 1989 he went to work for one of Columbus’ premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning vegan meal delivery service in 2001, serving eclectic plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.

In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, where he continued the tradition of delivering great tasting, plant-based meals to clients in Columbus as well as throughout the continental US. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. He continues to teach cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.

 

Patricia Ode

Patricia started her health journey at the age of 5. For twenty years she suffered through a laundry list of disease, chronic illness, doctors, pills, and surgeries. It wasn't until Patricia considered her diet that she found true health. 

Over the last three years Patricia went from eating the standard American diet to living a Fully Raw Vegan lifestyle and has reversed all of her health issues through diet , herbal remedies, and exercise. Patricia practices yoga and has found a love for running. 

Patricia has been coaching individuals on finding their path of truth health through diet and exercise. She has become a certified plant-based nutritionist through the T. Colin Campbell center for Nutrition Studies and plans on furthering her education these next few years. Through her journey, Patricia has also found an intense love for the raw culinary world. Raw Vegan meals, sauces, treats, and cakes are her specialty. 

 

Here's how you can connect with Patricia:

Facebook:  Patricia Tamara Ode https://m.facebook.com/patriciatamaraode?ref=bookmarks

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Patricia Tamara Ode is on Facebook. Join Facebook to connect with Patricia Tamara Ode and others you may know. Facebook gives people the power to share...

 

Instagram: patriciatamarao

https://www.instagram.com/patriciatamarao/

Patricia Ode (@patriciatamarao) • Instagram photos and videos

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Kailo Nuitrition

 

Heather Borders

Chief Empowerment Officer

Heather Borders has over 15 years of professional experience spanning curriculum development, training, medical device marketing, sales and customer support, product management, product development, and market development. After a personal experience with addressing high cholesterol through a plant-based diet, she was inspired to help others improve their health by overcoming the common challenges associated with implementing sustainable lifestyle changes.

 

In 2012, Heather founded Kailo Nutrition and is dedicated to applying her professional experience and personal passion for healthy living towards health, wellness, plant-based nutrition, and preventative medicine. Partnered with Chef Lisa, she currently runs plant-based culinary nutrition and wellness classes in Jacksonville, Florida and launching a women’s retreat for health and performance in Cumberland Island, Georgia this May 2017. She describes herself as an ambitious, curious, energetic, science-loving, goal-setting, entrepreneurial type person who is loving every moment of helping others find ways to make healthy happen. Heather Borders, MBA, RD, LD/N

 

Lisa Franzino

Director, Culinary Empowerment

Chef Lisa is a graduate of Living Light Culinary Institute, a Gourmet Raw Culinary School. She also holds certificates from Rouxbe Cooking School as a plant-based chef and from Drs. Rick and Karin Dina as a Science of Raw Nutrition Educator.

 

A lifelong vegetarian, Lisa dove deeper into healing through diet after a cancer diagnosis in her twenties. Adopting a whole food, plant-based diet, along with a regular yoga practice, has helped her stay cancer-free for almost 20 years.

 

It is Lisa’s firm belief that eating healthy can be easy, satisfying and most importantly, DELICIOUS. It is her passion to teach others how to create meals that are not only packed with nutrients, but also taste good, so that they can make a lifestyle shift to a healthy diet WITHOUT sacrificing flavor. She manages her blog, Ginger Loves Garlic, and lives with her furry child, Max.

Sue Stauffacher

I’ve been eating a plant-centered diet since I was 19 years old, and I love to share my skills in my vegan & vegetarian cooking classes with students of all ages. A plant-based diet (that is, a diet primarily composed of vegetables, fruits, whole grains, nuts and seeds) can lessen your risk of heart disease, diabetes, obesity and some cancers. Eating all the wonderful nutrients in these foods helps you lose weight, strengthen your immune system, improve your sleep and energy levels and brings a new glow to your skin. Big claims, I know, but they are all backed by medical science In class, I teach you how to create delicious taste experiences with healthy food. My motto is ‘food you love that loves you back.’ When I’m not working on children’s books (www.suestauffacher.com), I cook, cater and teach individuals and families how to cook low-fat, plant-based recipes in your kitchen as well as at our 150+ year old farmhouse in Grand Rapids. You will be amazed at how filling, delicious and satisfying this food can be.

My classroom style is relaxed and supportive. Each student is encouraged to explore what works for his or her palate. To show students how delicious vegan and vegetarian cooking can be, I bring lots of samples to class and organize supper clubs and idea salons, guide people to resources and promote healthy ways of eating and being-especially here in our beautiful geographic location of West Michigan.Listen to a great three-minute audio interview about my classes (http://www.therapidian.org/stirring-pot-sue-stauffacher) with Theresa Hogerheide, of MI Local Foodbeet (https://www.facebook.com/MIlocalfoodbeet). As a plant-based chef educator, I help people learn to cook and love food that loves them back.

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My services include:

Healthy Eating Assessment

Cooking Instruction

Prepping & Shopping Services

Incorporating New Dietary Restrictions

The Gift of Food as Medicine

Visit my website to inquire (http://www.stirthepotgr.com/services)

The best news is that I work hard to keep my fees in line with most people’s budgets. Contact me outlining your goals, and we’ll find the approach that will work within your budget and time constraints. Curious what others are saying about working with Sue? Click here to read customer testimonials! (http://www.stirthepotgr.com/testimonials/).

I love plant-based eating for the big three reasons:  ethics, health and the environment.   I want people to know that they can come to our home and explore this way of eating joyfully and safely.  There is no pressure and no judgement.  When approached this way, people have fun, relax and learn, try out new skills and go at their own pace. 

Similarly, my classroom style is relaxed and supportive.  Each student is encouraged to explore what works for his or her palate.  We do a lot of tasting!  One of the best ways to learn, I have found, is through our supper club.  For five years now, my husband and I have been hosting a monthly vegan supper club.  Anyone is welcome.  You can find out all the information for supper club here:  

http://www.stirthepotgr.com/supperclub/