Podcast appearances and mentions of Matthew Kenney

Coachella is behind us, my friends, and your humble podcast host had the chance to descend on the desert to catch up with 8 amazing chefs who were out there serving their food to the masses. Today's episode is a compilation of those conversations. I spoke with Eric Greenspan about his latest concepts, including a delivery-only duck pop-up you simply must get your hands on. I got a scoop from Fatty Mart chef David Kuo about a brand new project he's opening in Downtown LA in the next 12-18 months. And I learned a little more than I bargained for about how Juan Garcia, the chef behind birria shop The Goat Mafia, likes to party when taking in the dulcet sounds of Sublime. That and much, much more.  But first, a few things that caught my eye, including Sage Bistro's decision to no longer be vegan, Matthe Kenney's decision to still be vegan but to also be a horrific person, and the inspiring tale of one man who's making a real difference advocating for Los Angeles restaurants up in Sacramento. Helpful links: Article on Sage https://www.latimes.com/food/story/2024-04-24/sage-vegan-bistro-no-longer-vegan-backlash NYT Matthew Kenney expose https://www.nytimes.com/2024/04/22/dining/vegan-chef-matthew-kenney.html Eddie Navarrette in Eater https://la.eater.com/2024/4/24/24138533/eddie-navarrette-small-business-support-act-assembly-bill-2550-policy-restaurant-california-law Pizza City Fest https://www.lalive.com/pizza-city-fest-la Support L.A. Taco https://lataco.com/members Eric Greenspan https://www.chefericgreenspan.com/the-story Fatty Mart https://www.fattymart.com/ Burger She Wrote https://burgershewrote.com/ Chris N Eddy's https://www.chrisneddys.com/ The Goat Mafia https://www.thegoatmafia.com/ Mano Po https://eatmanopo.com/about-us Battambong BBQ https://la.eater.com/2022/8/2/23288894/battambong-bbq-cambodian-texas-barbecue-long-beach-los-angeles-restaurants Slingers https://www.slingersla.com/ -- Shop The LA Food Podcast Bundle on House of Macadamias https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first order at First Light Farms using the code LAFOOD10 https://www.firstlight.farm/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Luke Wilson, Canary Clean Products Luke Wilson is the Founder of Canary Clean Products, LLC. In this show Caryn reviews the recent story regarding Matthew Kenney, the celebrity chef who along with his companies have been named in dozens of lawsuits in at least nine states. She discusses recent news about octopus farming. Gary De Mattei joins in to talk about their favorite NYC vegan establishments that they visited yesterday on Caryn's birthday, Earth Day, highlighting vegan entrepreneurs who are motivated by kindness, community and compassion. Links mentioned in this program. Angel Moreno, Caravan of Dreams Vlad Grinberg, Organic Grill A Trailblazing Ban On Octopus Farming Becomes Law In Washington State Euroviews. Reckless and harsh octopus farming plans must be stopped As Hawaii Takes Action Against Octopus Farm, Washington State Looks to Impose Its Own Ban Read about Caryn's birthday in Manhattan with all the food pics here.

Ain't easy being a vegan. Harder being a vegan in the Midwest in the ‘90s. Your eating options were the steamed broccoli at the steakhouse (hold the butter), some room-temp air, or learning to cook in self-defense. “That's why I learned to cook,” says Roy Elam, chef and owner of Donna Jean in Bankers Hill. He's wearing a death metal t-shirt in our conference room. Actually I could have that wrong. It may be doom core or emo-dream core. So many dooms and cores. Point is, he and David are really getting along on this episode of Happy Half Hour (David plays in a doom or core band you should check out, Weight of the Sun). In the September issue of San Diego Magazine, we tasked our food writer with creating the ultimate guide to plant-based restaurants, or plant-based friendly restaurants, in the city. Donna Jean is on that list. Roy's been vegan for a few decades, having trained under one of the most-respected plant-based chefs in the country—Matthew Kenney and Scott Winegard at Plant Food in Venice, before becoming head chef at SunCafe in Studio City. He got a call from a longtime friend and one of San Diego's most prominent plant-based restaurateurs, Mitch Wallis, who owns Evolution Fast Food and Plant Power. He had a restaurant space available, wanted to create a more modern, sleek, attractive place. Elam signed on, naming the restaurant Donna Jean in tribute to his mom, who he lost to cancer. “When she was diagnosed a second time, the doctor gave her a lot of recommendations for foods that would help,” he says. “I was helping her cook, and realized most of them were plant-based. It made me realize, ‘Why wait until something bad happens? Why not just eat more plants?” spots. “I don't even want to be known for plant-based food,” he says. “I want to be known for just food.” For this episode, Matt comes in and talks music and food and plant-based and family. When you go to Donna Jean, try his pizza. He learned to make the dough by sitting at the counter of Tribute Pizza, asking questions, just watching. He says the cooks there have enormous patience. He's on his 100th iteration of his dough recipe. We eat it in house amid some conversation about POD and how many hardcore bands come from church backgrounds. It's got a garlicky white wine sauce, spinach, cashew ricotta, plant-based mozzarella, spinach, pistachio, and preserved lemon-infused olive oil. It's named “Thunderkiss 65,” a classic White Zombie song. All his pizzas are named after bands parents hate.

Matthew Kenney is a world renowned plant-based chef, restaurateur, educator, and entrepreneur. In this episode we talk about Matthew's launch of the first plant-based IP holding company, how he's transitioned his restaurants from owned-and-operated businesses to asset-light franchises, and his thoughts on the future plant-based dining landscape. Watch on YouTube Subscribe to the HNGRY newsletter

On today's episode of Athleisure Kitchen, I sat down with Restaurateur, Author, Entrepreneur and Celebrity Chef, Matthew Kenney. He has been at the forefront of plant-based cuisine and showing how it not only benefits your body, but can be elevated, and enjoyed by those that are vegans as well as those that aren't! We talk about how he got into the industry, the restaurants that he came up through and how he began to blaze a trail in plant-based cuisine at a time where this was not a space that was widely seen. He breaks down raw vegan, vegan, and his plant-based philosophy. We talk about how he approaches his business, his partnerships, licenses, and creating functional foods that are full of flavor such as his latest, Ntidote. He also shares upcoming projects that we're excited to see how his journey continues as he furthers his plant-based mission. Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

Are you looking for an unforgettable podcast experience brimming with captivating stories, life-changing insights, and irresistible plant-based recipes? Look no further! Today, we're excited to welcome Alexandra Marmaziu, the founder of EatByAlex, as our distinguished guest.After a decade in the financial sector, Alex took a bold leap of faith, driven by her desire for creativity, meaningful connections, and inspiring others. She pursued culinary arts in Los Angeles under the expert tutelage of Matthew Kenney, leading her to become a trained chef specializing in whole food and plant-based nutrition. Alex's remarkable ability to blend diverse cultures and artfully mix colors and flavors results in innovative and enticing recipes.In this episode, we'll delve into several thought-provoking topics with Alex.  Business Success Recipe: Entrepreneurial KeysHolistic Health: Mind-Body BalanceCreativity Unleashed: Inner InnovatorPlant-Based Power: Nourishing LifeBeyond Weight: Holistic Health FocusAuthentic Career: Risk & Dream PursuitOvercoming Bullying: Embracing Health Be sure not to miss the mouth-watering plant-based recipes and invaluable health tips Alex will generously share throughout our conversation!Get ready to be captivated by Alex's transformation, fervor, and victory tale.Tune in to this exciting podcast episode as we uncover essential topics alongside a creative and fearless chef who is unafraid to take risks and follow her heart. We guarantee it's an episode you'll love!Links here EatbyAlex website EatbyAlex InstagramDream Again website Crina`s Instagram 

Matthew Kenney is one of the world's first leading chefs at the forefront of plant-based cuisine. A culinary educator, he is the author of 12 cookbooks and a best-selling memoir. As the CEO of Matthew Kenney Cuisine, he oversees a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. He graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. He has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. On this episode of What's Burning, Matthew Kenney's chat with Host Mitchell Davis includes conversation around advocating for a plant-based diet, changing the food system from a chef's perspective, and learning the value of mise en place. Follow Matthew on Facebook @matthewkenneycuisine and on Instagram @matthewkenneycuisine and @foodfutureinstitute. For more on Matthew and his work, visit: matthewkenneycuisine.com

This week on Beer Sessions Radio, Jimmy finally gets a break from the online world with an in-person visit to Plant Pub by the famous Fenway Park. Sitting down with Pat McAuley, one of the pub's co-founders and a plant-based athlete, they will attempt to show you a new future for pub and pub food that's growing in Boston. The episode kicks off with Pat's introduction to the beer world at Russ Heissner's Barrel House Z and his journey from a meat-eating college football player (who happens to look like Julian Edelman) to a plant-based activist. He'll then move on to talk about the 350-seat location that they are sitting in right now, waiting for Jimmy's classic burger and fries made entirely out of plants. Pat will also share more about Plant Pub's approach with plant-based food, which is focused on making these dishes more accessible through familiar language and menu items. He also shows appreciation for his head chef Mary Dumont and the team along with his partners Sebastiano Cossia Castiglioni and Matthew Kenney.After our short break, the gang will talk about Pat's podcast, where he interviews nutritional experts and people who went through the same journey as he did (with the first episode featuring his own mom). They also discuss the health benefits of a plant-based diet, and just how well it goes with craft beers. Last but not least, Pat shares how he's supporting local farmers and brewers, as well as his worries for the first Red Sox game at the pub this Friday. Grab your headphones right now and pray for Plant Pub!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Beer Sessions Radio is Powered by Simplecast.

Jake sits down with Matthew Kenney to discuss his Desert Island Dishes on our regular featured episode. We hear about 5 foods that Matthew can't live without and also some little tricks of the trade along the way. By the end of this episode, you'll want to try a raw diet or at least swap some food groups out. Matthew talks about travelling and how it has changed over lockdown and he reminisces about his childhood in Maine. One memory he delves into is fiddlehead foraging with his father and the produce he would grow in his garden. If you want to hear more from this vegan giant then listen now on all major platforms.

Jake sits down with Matthew Kenney to discuss his Desert Island Dishes on our regular featured episode. We hear about 5 foods that Matthew can't live without and also some little tricks of the trade along the way. By the end of this episode, you'll want to try a raw diet or at least swap some food groups out. Matthew talks about travelling and how it has changed over lockdown and he reminisces about his childhood in Maine. One memory he delves into is fiddlehead foraging with his father and the produce he would grow in his garden. If you want to hear more from this vegan giant then listen now on all major platforms.

In Episode #176 I sit down with world renown chef, agent of change and entrepreneur Matthew Kenney to talk about his journey and ultimately how chefs are in a prime position to help the world make better food choices. Hope you enjoy the episode. Resources: Matthew Kenney website Matthew Kenney on Instagram Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app. Simon Hill, Nutritionist, Sports Physiotherapist Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my FREE two week meal plan Download my FREE blood test and supplement guides here

In Episode #176 I sit down with world renown chef, agent of change and entrepreneur Matthew Kenney to talk about his journey and ultimately how chefs are in a prime position to help the world make better food choices. Hope you enjoy the episode.Resources:Matthew Kenney websiteMatthew Kenney on InstagramWant to support the show?If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes.It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app.Simon Hill, Nutritionist, Sports PhysiotherapistCreator of Plantproof.com and host of the Plant Proof PodcastAuthor of The Proof is in the PlantsConnect with me on Instagram and TwitterDownload my FREE two week meal planDownload my FREE blood test and supplement guides here

Welcome to Episode #11 of the Wild Yoga Tribe Podcast! This week, I welcome Sabrina Neitzel onto the show. She is a yoga teacher from Germany who teaches yoga at Seva Experience in Dubai. She is also a plant-based nutritionist and a vegan raw-food chef and share her expertise with us on the show. While Sabrina hasn't taught yoga in Germany before, her path of health and wellness began there. Her life as an accountant in Germany was what pushed her first towards meditation, then towards plant-based living, and then, lastly, to yoga. For Sabrina yoga wasn't the gateway, it truly was meditation— and then it was a profound call inside of her heart to heal. Get ready for a beautiful conversation! You don't want to miss it! Tell me more about Sabrina… Sabrina Neitzel is a yoga instructor from Germany who has taught yoga in Europe, Asia, and is now teaching in Dubai at Seva Experience Her love for yoga began over 5 years ago, and it was her passion for healthy living that drew her towards yoga. After experiencing all the amazing benefits yoga and meditation has to offer, Sabrina wanted to pass on this experience to others to feel the same way. She teaches Ashtanga Vinyasa yoga, yin yoga, power yoga, pranayama, meditation, and has recently started teaching Face Yoga. She also offers theta healing sessions. Moreover, she has been plant based for 10 years and has completed a Vegan Raw Food Cooking Course in the school of Matthew Kenney, now PlantLab, in Venice Beach, Los Angeles and has become a Vegan Raw-Food Chef and a Plant Based Nutritionist. For the skimmers - What's in the Yoga in Germany episode? The benefits of face yoga What Is Theta Healing? What is yoga? Yoga is magic! Raw Food and Vegan Nutrition The Yoga in Dubai Scene Connect with Sabrina https://www.instagram.com/sabrinabiljana_/ https://www.yogaleafbys.com/ Want more? Head on over to my website https://wildyogatribe.com/thepodcast/ Questions? Comments? Let's get social! https://www.instagram.com/wildyogatribe/ https://www.facebook.com/wildyogatribe https://twitter.com/wildyogatribe Mediate with me: https://insig.ht/6gFTaXHlogb Flow with me: https://www.youtube.com/c/WildYogaTribe Book a private yoga or meditation class with me: https://wildyogatribe.com/yogaclasses/ Everything you need is just one click away! Check out all the resources here: https://linktr.ee/wildyogatribe --- Send in a voice message: https://anchor.fm/wildyogatribe/message

In this episode we have one of the world's leading chefs and pioneer of plant based cuisine, Matthew Kenney. He has more than 40 plant based restaurants globally and was twice nominated as one of the American's rising star chefs by the James Beard Foundation and was named one of America's best new chefs by Food and Wine Magazine. Matthew tells us about when and why he started his plant based journey, and then what led to him creating his plant based restaurants and plant based culinary school, which has students from all over the world. Becoming a chef 1:10Starting plant based restaurants 5:49The physical benefits he experienced 9:28Matthew's routine 15:24The obesity epidemic 18:23The culinary school 23:44His inspiration and the future 28:12Tips for people starting 34:59Find Matthew 38:55“I still feel like they always say, ‘Oh healthy food, or plant based, it doesn't taste as good.' and I think the moment people realize that it actually tastes better, because that's truly what I believe, that's when you really just change your perspective and they can start changing some habits.” 17:29https://www.matthewkenneycuisine.com/

He's probably the best-known chef in the world when it comes to vegan dining.  Matthew Kenney didn't start as someone you would expect to become a leader in the plant-based cooking field. That's because Matthew grew up in Maine, where fishing and hunting were a big part of his family's way of life.  But many years ago, before most futurists and business speculators could see it - Matthew caught a vision of where the food industry was going and how plant-based cuisine would one day explode into the billion-dollar business it is today. His career is jaw-dropping for anyone who understands the food business's ins and outs, yet Matthew is still growing. He's planning more exciting things as plant-based cuisine and vegan products continue to grow in popularity.  When Matthew first switched from including animal protein in his repertoire to exclusively plant-based cuisine, many of his colleagues thought he was crazy. At the same time, the food media stopped covering his work.  Feeling alone and isolated, Matthew struggled through some highly lean years. Thankfully, he persevered, and his work contributed to the paradigm shift that we see today. Now, pretty much every restaurant offers at least a few vegan options. Meanwhile, vegan restaurants continue to multiply.  Matthew takes us through his incredible journey during his conversation with host Wade T. Lightheart - who asks his usual probing questions to draw out Matthew's story and what makes him stand out enough to become famous as a plant-based chef. Not only is Matthew the world's leading chef of plant-based cuisines, but he is also the author of twelve books and a best-selling memoir. He is a culinary educator highly respected throughout the halls of all primary cooking schools.  As a graduate of the French Culinary Institute, Matthew went on to work in upscale New York kitchens, opening up several of his restaurants along the east coast.  His awards include being named one of America's Best New Chefs by Food & Wine Magazine. Matthew was also twice nominated as a Rising Star in America by the James Beard Foundation.   Matthew regularly appears on various media channels, including all the well known talk shows, and presented two TEDx talks that are still highly viewed (link below.)   In this podcast, we cover: The ups and downs Matthew saw while shifting into gourmet vegetarian cuisine What motivated Matthew to push ahead as a pioneer when everyone thought he was making a mistake The traits that make someone a talented plant-based chef How the Matthew Kenney Cuisine brand grew to world dominance How an experienced chef uses art, fashion, and architecture for culinary inspiration The dessert Matthew makes that Wade can't get out of his head A new plant-based fast-food drive-thru Matthew recently opened How Matthew keeps his restaurants on the cutting-edge of vegetarian cuisine Where Matthew sees his company going in the next ten to twenty years   When your career aligns with your passions and principles - magic happens. No matter what industry it is, when a person finds a vision that aligns with their personal beliefs, this is often the secret formula that enables them to leapfrog over their career to the highest levels of success.  This is what happened with Matthew. His love for food and wine intersected with his passion for health and environmentalism. Matthew didn't like how many of his tastiest dishes made him and others feel like crap the next day in his early days as a chef. As someone who wanted to achieve optimal wellness and nourish the environment, Matthew found a path that aligned good food, health, and environmental integrity.  Matthew tells Wade at one point, “The chef's role is not only to feed and entertain but to nourish people and the environment. This is the most aligned path I have ever experienced. I have always been motivated by the fact that if I don't keep going, I'm not going to be able to share this with people and not show what can be done, to teach others how to do it...I'm lucky that I was able to stick it out.” Everything is creative. Matthew is a true polymath with many additional interests outside of food, including fashion, art, architecture, music, and writing. His brand has become multifaceted over the years, as his new clothing line is about to launch.  The pandemic pushed his business into other creative areas. For example, Matthew's business creates a ton of content and recently produced a series of educational cooking videos for people to learn cooking skills online. The course was projected to receive a few hundred students. However, because of the lockdowns, more than 500 people signed up for the video course the first month. Matthew says, “We're always shifting our business model. Right now, 85% of our company's revenue is from restaurants. This will eventually flip upside down, and most of our revenue will be products and institutional food service, serving huge campuses with our patented know-how. Our system will be seeing significant demand in every sector - hospitals, schools, universities, corporate campuses, and so forth. We will see huge growth online with 60 different types of businesses like meal plans, frozen food, etc.”   Wade is super excited to have Matthew visit his BioHome, as Wade has followed Matthew's career for years and loves to eat at one of Matthew's restaurants located just a couple of blocks from his house. You will enjoy this episode if you are a fan of Matthew or love plant-based cuisine. Investors and entrepreneurs should tune in also to hear about the glowing opportunities ahead of us in the plant-based food industry.  Check out this episode - plant-based cuisine never tasted so good!    Episode Resources: Check out more about Matthew Kenney Matthew Kenney Cuisine on Instagram Matthew Kenney's Wikipedia Page Matthew Kenney's Amazon Author Page Matthew Kenney's TEDx Talk: Crafting the Future of Food Matthew Kenney on Facebook Matthew Kenney on Twitter Matthew Kenney Cuisine on LinkedIn

“Through the power of visualization, hard work, and applying yourself properly you really can make anything happen.”On this week's episode of the Eat Green Make Green Podcast I sit down with the legendary Matthew Kenney. Matthew is a celebrity chef who owns 50+ restaurants around the globe and has written 12 books. He is widely considered the most successful plant-based chef in the world. We talk about how a kid from a small town in Maine has built a global plant-based restaurant empire, how plant-based food has impacted his health and life, the daily habits he has to keep himself high performing, how he's handled stress and failures along his journey, how he sets and achieves goals, how he envisions the future of the plant-based food market, his forthcoming Boston Double Zero, and his advice for aspiring entrepreneurs.Show NotesMatthew Kenney Cuisine WebsiteMatthew's InstagramDouble Zero Instagram

Chef and restaurateur Matthew Kenney to open a new Baltimore eatery - on today's VFN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We bring you founder of Beauty Bar Chocolate, Candice Puthawala!⁠ ⁠Her chocolate is filled with adaptogens and only the cleanest ingredients. Candice is a certified Holistic Health Coach through the Institute for integrative Nutrition, and a certified Plant Based Chef through the Matthew Kenney's culinary school. Make sure to listen through the end for an exclusive discount code for 20% off everything on the Beauty Bar Chocolate site. "Taking a moment for a couple bites of delicious, adaptogenic-rich chocolate is wonderful way to slow down take a moment to breathe, find gratitude, and set your intentions."- Candice⁠ Beauty Bar Chocolate website Beauty Bar Chocolate Instagram Original Music by Dave Zup --- Support this podcast: https://anchor.fm/betterisbetter/support

I couldn't have been more excited to interview plant-based culinary guru Matthew Kenney!With a career spanning decades, a lifestyle brand, and over fifty restaurants opened in his image or with his name, he is someone I have great respect for.I was honored that he made the time out of his incredibly packed schedule to share his story and have some fun with me for this episode of The Vegan Life Coach Podcast. "Chefs can either be drug dealers or food healers." Full Show Notes: Click HERE

It’s the weekend and we’ve got some awesome stories for you today. Matthew Kenney introduces cool ice cream flavors, our favorite candy goes vegan, and Oregon proposes an anti-fur bill, all in today’s VFN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

“… it was quite a big change… when I was growing up, I even used to like hunt and fish, to be honest. I mean, that was part of our family tradition through generations, I made friends through those sorts of activities. My father and I used to do those things and my grandfather [too]. So, growing up around animal cruelty… it was very natural for me. …saying, “no, I'm not going to continue to participate in those sorts of things,” was actually quite a big transition and a scarry one. I didn't know what that meant for my relationship with my family.” - Frohman Anderson     “You know, he's a very wise young man and he knew exactly how to get us, which was through education…  for Christmas, he actually said, “I don't want any gifts. I don't want any presents. I just want you to watch these movies and give me the time to talk about them.” …my husband and I watched Forks over Knives and Cowspiracy. And if you told me that morning that I would have been vegetarian, I probably would have said no. And then the next morning it was, it was just so obvious.” - Kim Anderson Kim and Frohman Anderson are partners in Everhope Capitol, a fund that invests in entrepreneurs and businesses that replace animals in the supply chain. Kim is also the creator and co-founder of Plant City, the world’s first and largest vegan food hall. It’s located in Providence, Rhode Island. Kim is Frohman’s mother. Frohman went vegan in college and his family soon followed suit. Soon after, the family business became a plant-based investment fund, and Kim founded Plant City with Matthew Kenney, one of the top plant-based chefs in the world. In their first year they served 450 thousand guests. This is the story of the power of one family, and how that one family is changing the future around how and what we eat.

Today I'm talking to my friend Matthew Kenney about becoming a professional astrologer, and sharing some tips for taking your practice to a professional level.

Legendary chef Matthew Kenney who is opening 10 new restaurants in the next 10 months (he doesn't sleep), shares his inspiring restaurant industry advice and business success in the face of the pandemic. As the world's most influential chef behind healthy plant-based dining with over 40 restaurants worldwide, 12 cookbooks, and food critic praise (The New York Times, Los Angeles Times, Esquire, Harper's Bazaar), Matthew is regarded as the world's first and leading chef at the forefront of plant-based cuisine and education. A graduate of the French Culinary Institute and named one of "America's Best New Chefs" by Food & Wine Magazine, Matthew has authored 12 cookbooks, a best-selling memoir, and launched the Food Future Institute, the worlds leading plant-based cooking course with students studying throughout the world to craft the future of food. He has been twice nominated as a Rising Star Chef in America by the James Beard Foundation and has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health including two highly-watched TED talks. In 2009, Matthew founded the world's first classically structured raw food culinary academy that has graduated students from over 30 countries. Now students can enroll online to join the Food Future Institute, a year-long course dedicated to building and refining techniques in plant-based cuisine. Kenney has over 40 restaurants operating throughout 15 international cities and spanning 5 continents. His popular and highly rated Michelin guide restaurants include Double Zero in Southern California, and NYC (with four more to open in the coming year), and his flagship LA restaurant, Plant Food + Wine. SESTINA in LA is one of the many new restaurant openings in the year ahead, Double Zero Pizza is currently expanding into additional locations throughout Baltimore and Boston. Other restaurants slated to open include: Avivar, an all-day restaurant at the One & Only Palmilla in San Jose del Cabo, Mexico, AYRE at the Amrit Ocean Resort on Singer Island, Florida, and the second location of Hungry Angelina, an approachable concept that makes plant-based eating accessible to all, in Dumbo, Brooklyn --- Support this podcast: https://anchor.fm/john-aidan-byrne0/support

Today I am chatting with Crystal Bonnet. Crystal is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools: PlantLab (formerly Matthew Kenney), and Pure Joy Academy. Key points addressed were  Crystal’s training as a Raw Food Chef and how her work seeks to incorporate aspects she found missing in her own culinary education in her work with RAW food development and businesses that deal with RAW foods.We also discussed both of her e-books as well as her in-depth online raw desserts course

Celebrity Chef Matthew Kenney joins Marcus and Ralph to talk about how vegan diets do not need to be boring, and the effects eating clean have on your body.  Follow the show! @MarcusAntebi, @Iamralphsutton, @Bmackayisright. Buy Our Stuff! https://www.goodsugar.life/ Subscribe on Youtube https://bit.ly/2H5KCSt

In this episode, we are super excited to be joined by our incredible guest, Matthew Kenney. We have been a fan of him for so long and absolutely adore what he’s doing. When it comes to plant-based eating, raw food, and next-level cuisine he is one of our biggest inspirations.   Starting out as a classically trained chef, Matthew came to realize that the best food in the world was plant-based. To him, it is the most exciting and flavorful cuisine and one you can indulge in every single day.   Matthew has truly made incredible strides in the space of plant-based eating and is considered one of the world’s first leading chefs at the forefront of plant-based cuisine. He is a culinary educator, the author of 12 cookbooks, and the CEO of Matthew Kenney Cuisine; a multifaceted lifestyle company specializing in plant-based cuisine. He also has 28 restaurants operating throughout 15 international cities and spanning five continents!   In this episode, Matthew shares about his personal and professional journey with plant-based cuisine, what he has done to take raw vegan eating to the next level, and what he believes the future of nutrition and healthy eating will hold. Whether or not you eat a lot of plant-based foods, we’re sure you’ll find this episode inspiring food-wise, career-wise, and lifestyle-wise!   IGNTD Specials: IGNTD Live Online Groups (Free for 14 Days) IGNTD Subscription ($43 per month & 30 days of Live Groups included) IGNTD “Once an Addict” Campaign   Topics Discussed: [:30] About today’s episode with Matthew Kenney! [2:10] Our review of the week. [3:46] Our quote of the week. [5:18] More about our incredible guest, Matthew Kenney. [10:20] The non-fire, fireside Zoom chat portion of the podcast! [10:50] Sophie shares what she loves about Matthew Kenney and how he has influenced her own path. [11:55] Matthew introduces himself and speaks about his career and journey with food. [15:40] Sophie’s journey with eating healthy. [17:28] Matthew shares his thoughts on not being 100% plant-based. [19:46] Matthew shares a story from the ’90s when he began to shift toward plant-based foods and how he ultimately came to open up his first plant-based restaurant. [23:39] Adi’s first experience with plant-based raw food. [25:05] Why presentation is key for plant-based food and what Matthew has learned about how to elevate the experience of plant-based food. [26:26] The tests and tribulations Matthew has been through to get to where he is today. [29:56] Matthew shares more about the challenges he has overcome en route to greatness. [32:46] Matthew shares about some of his newest developments with his restaurants and online courses and how he is taking it to the next level to plant-based cuisine. [34:50] Talking innovations in the online space. [35:43] Elevating raw vegan food and our experience (and why we fell in love with) eating vegan. [38:57] Matthew reflects on his journey and shares what he hopes the next 10–15 years will look like for plant-based food. [44:27] Projects Matthew is currently working on that he is excited about. [48:14] The best advice Matthew has ever received. [49:20] Matthew’s proudest moment to-date. [49:47] Matthew’s most challenging moment to-date. [50:41] Matthew’s daily self-care practices. [51:58] What gets Matthew ignited? [52:28] Thanking Matthew for joining the podcast!   Mentioned in this Episode: Matthew Kenney Freedom: Medicine Words for Your Brave Revolution, by Jaiya John PLANT FOOD + WINE in Los Angeles Double Zero in Los Angeles Play Bigger: How Pirates, Dreamers, and Innovators Create and Dominate Markets, by Al Ramadan, Dave Peterson, Christopher Lockhead, and Kavin Maney   Find out more about IGNTD: IGNTD.com IGNTD.libysn.com   Subscribe to the Podcast iTunes, Google Play, Stitcher, Spotify   Follow us on Social Media! Facebook: IGNTD Instagram: @IGNTD.me Sophie’s Instagram: @Sophie.Jaffe Adi’s Instagram: @DrAdiJaffe   If you enjoyed this podcast… Please let us know what you want to hear about! Tell us in the comments or send us an email at info@igntd.com.   About Our Sponsor: Philosophie Superfoods The Philosophie offers cleanses and other nutritional products that are unlike any of the other supplements and detoxification programs on the market. Why? Because they actually nourish the body with whole, live, nutrient-rich foods. Each of the Philosophie superfoods and protein blends is vegan, raw, gluten-free, and has absolutely no filler ingredients.

Today on the show I'm joined by Matthew Kenney, one of the world's first leading chefs at the forefront of plant-based cuisine! We're talking all things cooking with PLANTS!Matthew is an author of 12 cookbooks and a best-selling memoir, a culinary educator and the CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. His yoga and meditation practice inspired him to go plant-based and with that personal choice he shifted his entire career as a chef as well! From working with animal products to now working solely plants, he has truly paved the way when it comes to fine dining and food. His dedication to what he believes in, especially during a time when his choice was out of the norm, offers a powerful takeaway: trust your intuition, do what feels right to YOU and don't be afraid to go against the grain!Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. His kind hearted and humble energy is beyond refreshing, and his journey is truly inspiring!✨Connect with Matthew: https://www.matthewkenneycuisine.com | @matthewkenneycuisine✨Connect with Shayla:Instagram: @shaylaquinnYouTube: www.youtube.com/shaylaquinnWebsite: www.shaylaquinn.comLearn more about TYIL Program ✨PS: check out these information packed videos of Matthew Kenney on TEDx Talks!: https://youtu.be/9kc6sinnR1Y & https://youtu.be/_MT5zE5plno

Join your host Tracy Duhs as she interviews Matthew Kenney, one of the world’s first leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine. Experience the moment Matthew knew he wanted to be a chef.  “It was a lightbulb moment! I came to the conclusion that I wanted to dive into this plant-based food movement, specifically at that time, raw food. But use my culinary background to make it appealing to the mainstream, fashionable, and sexy.”  In this episode, Tracy and Matthew explain why living foods give you so much energy. They discuss being a restaurant owner during a global pandemic and how he has evolved his own business. Stay tuned to learn the importance of sourcing your food with love and care and why expanding the mind is critical to us expanding our lives!       Connect with Us!   IG: @tracyduhs   FB: @tracyduhs   Website: www.tracyduhs.com   Website: Matthew Kenney Cuisine  IG: @matthewkenneycuisine       Related Links/Products Mentioned   Grace and Parker skincare, checkout code HYDRATE  Raw Food/Real World: 100 Recipes to Get the Glow  Food Future Institute  Plant Food & Wine  Quinton | Marine Water Biotechnology Laboratory  Plant Made  Built to Last: Successful Habits of Visionary Companies (Good to Great) 

In this week's episode we talk to Matthew Kenney a world leading plant-based chef and entrepreneur. Matthew has been on the forefront of disruption in the plant-based restaurant and culinary education scene for 2 decades. He has 40 restaurants around the world, he’s been instrumental in training thousands of chefs through educational outreach, and he’s demonstrated that fine dining isn’t limited by ingredients. 

At the forefront of plant-based education and innovation stands Matthew Kenney. With dozens of plant-based restaurants worldwide, online education courses, four different products, ten books, and many future projects ahead (all centered around a plant-based lifestyle), it is safe to say Matthew is a world leader in this space. His restaurants are wildly successful and are visited by vegans and non-vegans alike. We discussed the life journey that took Matthew from hunting as a kid in Maine, to be mostly raw vegan at a later stage in his life. How he overcame adversity, only to become more focused and able to reinvent himself as a plant-based chef, educator, and innovator. Matthew is a true testament to the success of taking risks when passion and hard work are combined. Restaurants are always said to be a risky endeavor. However, branching out from the known into the unknown - creating high-end plant-based eateries at a time when there were very few - comes with its own set of challenges. Through it all, Matthew has continuously found success in this space, putting forth eateries that reflect his beliefs and heartfelt principles. I thoroughly enjoyed talking to and learning from Matthew in this episode. For every episode, I will start to include my biggest take away from the experiences and knowledge my guests share. My Take: I believe that by living your life with a focus on good/nutritious food, working out, reducing stress, and pursuing your passion - you will increase your odds of success (career, personal life, relationships, etc), longevity, and overall health. Enjoy the episode! Matthew Kenney - https://www.matthewkenneycuisine.com/ Matthews Instagram - https://www.instagram.com/matthewkenneycuisine/?hl=en Comments, requests or questions, please reach out - my email is roybntz@gmail.com

Meet the man who's crafting the future of food: Chef Matthew Kenney. He's one of the world's first leading chefs at the cutting veg of plant-based cuisine, the author of 12 cookbooks, as well as his best-selling memoir, Cooked Raw. A plant-based creative visionary, Matthew is a culinary educator and CEO of Matthew Kenney Cuisine, a multi-faceted global company promoting a plant-based lifestyle. A graduate of the French Culinary Institute, Matthew worked in upscale New York City kitchens. He went on to open his own highly regarded restaurants in New York and the East Coast. Matthew earned several awards, 2x nominated as a Rising Star Chef in America by the James Beard Foundation. Matthew has made appearances on many shows, as well as speaking appearances for two incredibly popular TEDx talks. Matthew Kenney Cuisine offers plant-based dining all over the world from Bahrain to Bogota to New York to LA to San Francisco to Sydney, and many other international cities, with restaurants, eateries, and cafes offering 100% plant-based menus. We discuss: How things are going during the pandemic lockdown MKC's global businesses: restaurants, education, events & products Food Future Institute online culinary education The reopening of sit down and outdoor dining How MK restaurants are available for delivery & takeout during COVID Plant Food & Wine in Venice Beach, Los Angeles The pandemic and how it affected his restaurants Matthew's beginnings as a chef in Mediterranean cuisine Health & wellness, fitness & how he fell in love with restaurants How plant-based food can be the future of food How superior online culinary learning is accessible to everyone Why his virtual culinary school is made better than on-site How quality global teaching gives a higher level of education Preparations for the Double Zero frozen pizza line Matthew's creative vision as the "Wolfgang Puck" of plant-based food How Matthew fell in love with creating restaurants through design, interior, photography, videography, and conceptual development How the evolution of a plant-based diet may flip the food paradigm The trending mainstream appeal of more plant-based food products Non-vegan plant-based restaurants offering vegan menus Matthew's vision for plant-based options in hospitals and schools Inspiration by films & documentaries to educate the world Chefs who care about food sustainability & its environmental impact Impossible Foods and Beyond Meat's rapid growth in dining & investment Game Changers documentary The future of food and going plant-based Food Future Institute: foodfutureinstitute.com Double Zero Pizza locations: Baltimore, Boston, Brooklyn, Los Angeles, New York City, Philadelphia, Providence La Duree x Matthew Kenney in Beverly Hills: 311 N Beverly Drive, Beverly Hills 90210 310-623-1100 ladureela@laduree.com Matthew Kenney on: Facebook: https://www.facebook.com/matthewkenneycuisine Instagram: @matthewkenneycuisine @foodfutureinstitute @doublezeromk @plantfoodandwine @ladureexmk @hungry.angelina @newdelivenice @makeouteveryday and many more! --- Support this podcast: https://anchor.fm/plantfull/support

World renowned plant-based Chef Matthew Kenney of Double Zero, Althea, and Plant + Food + Wine talks about the Food Future Institute and how YOU can be a part of it!  Plus MK gives his tips for budding restaurateurs. Tune in! https://www.matthewkenneycuisine.com and http://ElysabethAlfano.com  for more information.   I want to also thank a great company that I believe in for their support: Rich and Decadent ForA: Butter. Get yours at ForaFoods.com.

In this episode of The Plant Trainers Podcast, we talk with Julieanna Hever and Ray Cronise authors of The Healthspan Solution: How and What to Eat to Add Life to Your Years. Julieanna was on the show in episode 41 and Ray is a first-timer. If you like details and science, you're going to love this one! Here we redefine calories and energy and discuss how to be more nourished and what we need to be eating every day! Julieanna Hever, MS, RD, CPT, The Plant-Based Dietitian, has a BA in Theatre and MS in Nutrition, bridging her biggest passions for food, presenting, and helping people. She has authored five books, including the new Healthspan Solution, Plant-Based Nutrition (Idiots Guide), and The Vegiterranean Diet, and two peer-reviewed journal articles on plant-based nutrition for healthcare professionals. She was the host of What Would Julieanna Do?, gave a TEDx talk, and instructed for the eCornell Plant-Based Nutrition Certification Program. She’s appeared on Harry, The Dr. Oz Show, and The Steve Harvey Show. Julieanna is a Registered Dietitian, Co-Founder and Nutrition Director for Efferos, co-host of Science and Saucery Podcast, Home Sweat Home on Facebook Watch, and her focus is on sharing a plant-based diet message of health and happiness. Ray Cronise, BSc, is a scientist-innovator focused on diet and nutrition and co-founder of Lifestyle Reauthored, a lifestyle transformation company. He co-authored Plant-Based Diet (Idiot’s Guide) 2E with Julieanna Hever and is the mastermind behind Las Vegas magician, Penn Jillette’s plant-based diet 100-pound weight loss. He is a former NASA scientist and Matthew Kenney and Blue Lotus Culinary graduate. He’s collaborating with leading academic researchers at institutions such as Harvard and the NIH to publish work at the intersection of healthspan and plant-based diets. He’s been featured in Wired Magazine, TEDMED 2010, ABC Nightline, The Atlantic, The Daily Beast, Men’s Journal, The Guardian, Presto, How I made 100 pounds magically disappear, and The 4-Hour Body. In this episode we discuss: Not defending plant-based Excess vs deficiency Food doesn’t equal energy Superfluous calories People die of overnutrition What people should eat Why we are more reproductive More overnourished people the indeniuisjed Plant-based in the 1700s 6 daily 3’s Vitamins Omegas, Ala, EPA, DHA Metabolism of food

Listen to Dr. Allie in conversation with Matthew Kenney, a chef, entrepreneur, author, educator and expert in plant-based food innovation, as they speak on the impact on his work during the COVID-19 pandemic. Matthew Kenney is one of the world's first leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. Currently, Kenney has 28 restaurants operating throughout 15 international cities spanning 5 continents, including PLANT CITY, the world's first plant-based food hall. Kenney continues to focus on the strategic growth of his company into additional market segments with an increasingly global consumer reach. His latest passion project is to reinstate an educational component to MKC by rebuilding a global, plant-based culinary academy. Please note that the contents of Coping with COVID-19 are for informational purposes only. The content is not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your mental health professional or other qualified health provider with any questions you may have regarding your condition. Never disregard professional advice or delay in seeking it because of something you have heard on COPING WITH COVID-19. As always, if you are in crisis or you think you may have an emergency, call your doctor or 911 immediately. If you're having suicidal thoughts, call 1-800-273-TALK (8255) to talk to a skilled, trained counselor at a crisis center in your area at any time (National Suicide Prevention Lifeline). If you are located outside the United States, call your local emergency line immediately. Thank you for listening to Coping with COVID-19 by Dr. Allie. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

After years of working as an international model, Nikki started to realize that she was tired of always wanting to be "skinny" and started pursuing her new desire - health. Through her work as a health coach and wellness blogger, Nikki's mission is to spread the knowledge of healthy living for the mind, body and soul. Nikki Sharp is an internationally known wellness expert, motivational speaker, health and life coach, best-selling author, and podcast host. Her mission is to help people understand that HEALTH IS SEXY and you will live a purpose driven and fulfilled life when you focus on mind body soul. Nikki is the author of The 5-Day Real Food Detox and Meal Prep Your Way To Weight Loss, as well as Models Do Eat. She's the creator of the #1 app The 5-Day Detox and is a co-host on the iTunes Top 50 podcast #Adulting. She has been featured in Forbes, Cosmopolitan, Shape, Elle, Men's & Women's Health, Huffington Post, and can be seen giving health tips on Hollywood Today, Hallmark's Home & Family, Extra, Access Hollywood, Good Day LA, and Fox News Health. Sharp has studied at the Institute of Optimum Nutrition, and College of Naturopathic Medicine in London, and gained vast knowledge in subjects ranging from sports nutrition to raw food, nutrition for everyday living, sports nutrition and Ayurveda. She is a certified health coach through the Institute of Integrative Nutrition, 200hr Yoga Alliance certified yoga instructor, and is a plant-based chef, having studied under Matthew Kenney's program. I am a wellness expert who has two books, co-author of another one, and teach health and spirituality for a living. Health IS connected to spirituality, how we do anything is how we do everything. My services are health and life coaching, helping women to achieve the body of their dreams without sacrificing their life. I help them to get over fear of food and start to feel empowered every day. My products are my books, 5 day detox app (www.5daydetoxapp.com) Contact Nikki Email = nikki@nikkisharp.com Website = http://www.nikkisharp.com Instagram = https://www.instagram.com/nikkisharp/ Facebook = https://www.facebook.com/nikkisharplimited Twitter = https://twitter.com/NikkiRSharp Contact AYA Website AYA = https://aya.ai Website The Abundance Secrets Show = https://aya.ai/show Website The Abundance Secrets Angels = https://aya.ai/angels Instagram = https://www.instagram.com/iam.aya.ai Facebook = https://www.facebook.com/iam.aya.abundance.angels Twitter = https://twitter.com/iam_aya_ai Pinterest = https://nl.pinterest.com/iam_aya_ai LinkedIn = https://www.linkedin.com/in/iamayaai

The Raw Vegan Diet is a great cleanse. It's an excellent way to detox for a short period of time. For some that could be a few days, others could benefit from a few weeks. However, for those who plan to follow a Raw Vegan lifestyle for an extended period of time, say more than a month, please listen to this episode. You want to be aware of the red flags for raw vegans that your body might send if you start to have nutrient deficiencies. Again, it's important for me to clarify that I am not against the diet per se, however, a "diet" is not a "lifestyle" it is a short term means to reach a goal. I am against chalking up feeling bad to "detox symptoms" and "not going deep enough into raw veganism." Any extreme way of eating means excluding certain food groups or cooking methods. For those following the Raw Vegan diet, meat, eggs, dairy, honey, and all cooked foods are excluded. That means no steaming, frying, boiling, baking, or grilling vegetables as well. Same diet, different results Because people have varying degrees of compliance to any type of diet, someone who adheres to one strictly will have different results than someone who bends the "rules" often. Another factor is genetics. Environment also plays a role in the results individuals will get from following the same type of diet. One big problem with our Raw Vegan diet experience was eating too many nuts. Many of the dessert recipes called for massive amounts of raw almonds, cashews, macadamia, or other types of nuts. Raw Vegan Tacos and imitation meatloaves were also dense with too many nuts. We understand now that regular consumption of large quantities of nuts, seeds, and oils is not healthy due to their high levels of omega 6s— which can contribute to negative health conditions including slowed metabolism, inflammation, and obesity. ~ Boutenko VegNews Another possible red flag is hypoglycemia or other blood sugar imbalances. Eating too many fruits can wreck your metabolism and blood sugar levels in a way similar to eating too much sugar. Books I mentioned in this episode: I still enjoy using Raw Vegan cookbooks because they have so many delicious vegetable recipes in them. I believe eating veggies is crucial to a healthy diet. Up until three years ago, I had a huge collection of Raw Vegan books. A new friend borrowed an entire box full of them and promptly moved, taking my books with her. Then I never heard from her again. Sad. Here are a few of the books I started out with on my Raw Vegan journey and other books I mentioned in this episode. They are older publications because this is my story from nearly 20 years ago. Natural Cures They Don't Want You to Know About by Kevin Trudeau Raw Food Detox Diet by Natalia Rose Raw Family: A True Story of Awakening by Victoria Boutenko - From what I can find Boutenko now allows some cooked foods into her diet, particularly those I mentioned which have goitrogens. I consider a high-raw diet, meaning 80–95 percent raw vegan food, to be optimal for everyday life. I have stopped eating most nuts, all nut butters, and most oils, and have added cooked foods into my diet like steamed broccoli, asparagus, and cabbage.I think a 100-percent raw-food diet is an effective practice as a way of healing. That was extremely beneficial for my family. Now my experience and research has brought me to a high-raw diet for sustainable living. ~ VegNews Raw Food Real World by Matthew Kenney and Sarma Melngailis Raw: The Uncook Book by Juliano Brotman It's not something you're doing wrong as a Raw Vegan If you are a stubborn, determined, militant or legalistic person, do a reality check or have an accountability partner keep you in line. When the red flags appear, heed their warning! Turns out I felt good for a few weeks and then it went downhill until I finally stopped seven months later after being severely sick, malnourished, underweight and tired.

At the age of 28, Russell took a life-changing trip to Koh Samui, Thailand. After years of working in the fast food industry, he had developed skin problems and was searching for a solution. In his research, Russell read about the powers of fasting and the spas in Thailand that offered these healing retreats. It was during this time that Russell discovered raw foods. Russell’s passion was ignited by vibrant meals he was able to create with raw food. Not only were these dishes creative and flavorful, the health benefits were amazing.   This excitement led Russell to start a blog about his raw food journey. Others became interested in Russell’s natural talent and began to take notice of this up-and-coming raw chef. Teaching local classes, he began drawing students from all over Europe and the US. His drive was to make raw food accessible every day. Whether it was raw sandwiches or show-stopping dinner parties, your meals could be amazingly healthy.   Today, Russell has had the pleasure of teaching raw food to thousands of people worldwide through his podcasts, eBooks, live classes and online courses.  Russell now runs Eat Like An Adult (eatlikeanadult.com) and Being Whole (beingwholenow.com), of which The Raw Chef (https://therawchef.com/) is part of.   Russell grew up eating home-cooked meals such as Spaghetti Bolognese, Sunday roasts and curries  His dad (a part-time firefighter and painter and decorator) took over the family meals as his mum was working (as a driving instructor) Allowed to eat what he wanted, including sugary treats His mum intuitively knew that she didn’t want an over-reliance on meat As a child, he didn’t have much interest in cooking Russell worked at Burger King and ate fast food daily whilst at that job, he suffered with acne at that time At arts school, his interest in creating things waned He went into middle management at Tesco’s, not knowing how he got there in his mid-20s and realised it wasn’t where he wanted to be Russell then became a driving instructor as his Stepdad owned a driving school and his mum was a driving instructor He realised that he wanted a flexible job and to be self-employed Fasting and juicing had a big impact on his skin health He realised he had an outlet for creativity around food Russell started creating recipes, shooting photography and becoming a food blogger Several participants on a documentary about juice fasting in Thailand mentioned clearer skin, and Russell travelled to the same retreat centre. Putting personal experience above scientific proof  The lack of information about acne and nutrition, despite the strong connection between them The stigma about being a man who ate healthily  Karen Knowler ( https://twitter.com/KarenKnowler ) ran The Fresh Network,  Raw Food by Matthew Kenney and Sarma Melngailis was one of the first books on this topic The blog evolved into online and in-person courses It’s not necessary to be 100% raw Amy Levin- raw chocolate and desserts  https://www.amylevin.co.uk/ Pleasure and joy from the presentation and taste of food Removing limitations around food choices Eat Like an Adult - https://www.eatlikeanadult.com/ came about from feeling restricted as just ‘The Raw Chef’ Minimalist Baker https://minimalistbaker.com/  Eat Like an Adult is for ‘busy people who want to eat right’ , nourishing wholefood recipes that don’t take a lot of time to prepare Michael Pollan phrase ‘eat food, not too much, mostly plants’  Colour and the enjoyment of food Blue Zones https://www.bluezones.com/ The shared experience of eating together is nourishing in itself Morphogenic field “You’re only one meal away from being a healthy eater” Avoid giving yourself a hard time or judging yourself The effects of deprivation and indulgence “Personal responsibility is where the power is” Intestinal flora can predispose you to sugar cravings and obesity Many people now have the link that a treat doesn’t have    Resources: Eat Like and Adult: IG https://www.instagram.com/eatlikeanadult/?hl=en FB https://www.facebook.com/eatlikeanadult www.eatlikeanadult.com The Raw Chef: https://www.instagram.com/therawchef/ https://therawchef.com/

For some of us, our passions are not only limited to one thing. However, sometimes when a particular one sticks out, we tend to just focus on it as a career and forget the others. Proving that you don’t have to trade all of your passions for one is Jason Wrobel – chef, musician, actor, and practitioner of yoga, pilates, weight training, meditation, and more. In this episode, Jason shares his rollercoaster path from his childhood up to now. Breaking out of the mechanistic environment of Detroit into the land of opportunity in Los Angeles, Jason set out on a path to pursue his passion for music and acting, and later discovered the world of raw food. After going vegan, he transitioned into being a chef by enrolling in a fully raw vegan culinary school in Northern California called Living Light Culinary and then working for Matthew Kenney. Before long, he grew to be an influential person in the health and wellness space with his own cooking show and a cookbook deal. Just when everything seems to go well as a celebrity chef, Jason started getting burnt out and frustrated. Find out how he bounced back to finding where his creativity is leading him to and learn the lessons he picked up along the way. Love the show? Subscribe, rate, review, and share! Here’s How » Join the This Might Get Uncomfortable community today: wellevatr.com Wellevatr Facebook Wellevatr Twitter Wellevatr Instagram

Sustainable, nutritious and delicious. Award-winning Chef and restaurateur Matthew Kenney is a true visionary in the mission to create beautiful, sustainable, nutritious and globally accessible plant-based cuisine. Classically trained in French cooking, Matthew's connection to the planet and holistic health brought him to a plant-based lifestyle, igniting his vision of Crafting the Future of Food for a healthier world. On today's episode, Matthew joins Serena to discuss how he approaches food choices with the intent to align with what is best for the planet and those who inhabit it.   LEARN more about Matthew Kenney at: Website: http://www.matthewkenneycuisine.com FB: @matthewkenneycuisine IG: @matthewkenneycuisine LI: @matthew-kenney SUBSCRIBE to SERENA LOVES TV: Youtube: https://www.youtube.com/c/ChefSerenaPoon?sub_confirmation=1 FOLLOW CHEF SERENA: IG : https://www.instagram.com/chefserenapoon/ TW: https://twitter.com/chefserenapoon FB: https://www.facebook.com/chefserenapoon/ LEARN MORE: http://www.serenaloves.com/about-1

Gorazd Potočnik, slaščičarski virtuoz, lastnik Sladkozvočje Gorazd je svoje znanje začel nabirati po različnih restavracijah, nato pa so ga v slaščičarni Rustika prevzele sladice. Rustika je že pred petnajstimi leti slovela po inovativnih sladicah, pekovskem pecivu in vrhunskem, kremnem gelatu. Svoje znanje je nabiral pri mojstrih v Italiji, Franciji in prebiranju literature, kar počne še danes. Je perfekcionist, zato svoja živila pozna do podtankosti. Zase pravi, da je strasten čokoholik. V Sloveniji je začel trend monoporcijskih sladic, ko je ustvarjal za kavarno Lolita v Ljubljani. Leta 2015 je snemal svojo oddajo Gorazdova slaščičarna na POP TV, v Bosni je posnel dve seriji oddaj o sladicah na Hayat televiziji. Leta 2017 je vodil oddajo Pregreha brez greha, kjer je ustvarjal sladice brez belega sladkorja in moke (LCHF, keto). Vzpostavil je tudi svojo blagovno znamko, kjer lahko najdete čokoladne namaze, praline, čokolatine in tartufe, ter pestro izbiro tort. Zaradi svojih bogatih izkušenj svetuje restavracijam, jih izobražuje, vodi kuharske tečaje. Vmes se je zaradi očetovstva umaknil, a sedaj prihaja nazaj z novimi, svežimi idejami in pripravljen na nove, sladke izzive. Barbara Radojlovič, lastnica, Barbarella Barbara je lastnica Barbarella Arkade Bistro in Barbarella Juicebara v Ljubljani. Včasih je delala v marketingu, a jo je pot zaradi zdravja pripeljala do presne in veganske prehrane. Je goreča zagovornica zdravega načina življenja, hrana pa je njena strast v zasebnem in profesionalnem življenju. Rastlinska, zdrava hrana je danes večini zelo poznana, a pred desetimi leti je s svojim blogom in recepti orala ledino v Sloveniji. Ima certifikat iz presne akademije pri svetovnem mojstru Matthew Kenney v Oklahomi (ZDA). Barbara je tudi avtorica veganske kuharske knjige Alkimija čistih okusov. S svojimi domiselnimi in kreativnimi kombinacijami nam še danes približuje svet zdravih jedi in sladic.

Matthew Kenney is an American celebrity chef, entrepreneur, author, and educator specializing in plant-based cuisine. He is an author of 12 cookbooks and is the founder of the companies Matthew Kenney Cuisine and Matthew Kenney Culinary, a plant-based diet education and wellness business offering courses in several countries and online In 2012 Kenney formed Matthew Kenney Cuisine, a California-based lifestyle company offering a variety of plant-based services and products, including hospitality, education, media, products and services. The company now has 18 restaurants across the globe with another 14 opening in the next year. Matthew and his team really are Crafting The Future Of Food. Matthew is also a well-known speaker and appears at several events throughout the world each year to share his vision for a future improved by a broader adoption of the plant-based diet. He has appeared at 2 highly watched TEDx events (Links below), and has served as a keynote speaker at hospitals, universities and charity organizations. Thank you Matthew for what you are doing to make our world a better place. You are a true change-maker. Contact Matthew Kenney Messenger Email: contact@matthewkenneycuisine.com Twitter Tumblr Instagram TEDxAmericanRiviera TEDxOKC

I am so excited to have Matthew Kenney who is one of the world’s leading plant-based chefs, the author of twelve cookbooks, and a culinary director and CEO of Matthew Kenney Cuisine. Listen in as Matthew shares all the facets of his company and how you too can turn your kitchen into plant-based haven.

These days everyone has gone vegan which is pretty easy to thrive as on a personal level...but what's it like to be a first adopter in the meat heavy food industry with a mission to change the world through plant based restaurants? Meet Matthew Kenney owner of some of the worlds most loved plant based restaurants from Bogota to Russia and his relentess drive to shift the mindset of the average eater. Let's get connected! Morgan Lynzi  http://instagram.com/MorganLynzi http://twitter.com/Morganlynzi Well Damn  http://instagram.com/welldamnlifestyle http://YouTube.com/Welldamn Matthew Kenney http://instagram.com/MatthewKenneyCuisine http://instagram.com/plantfoodandwine

Matthew Kenney is one of the most well-known chefs in the plant-based space. With a number of restaurants in the U.S. and overseas, Matthew is undoubtedly a pioneer in the world of high-end plant-based cuisine. But he is interested in much more than just making great food, he also values the importance of teaching individuals to cook healthy, sustainable meals for themselves. In fact, his new book PLANTLAB: Crafting the Future of Food, is focused on helping home cooks create delicious, beautiful food. Show notes for this episode: https://eftp.co/matthew-kenney   Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Since a very young age, Nathi Alarcon has been a go-getter.  She knew at 7 years old that she wanted to pursue a career in medicine and worked hard to achieve that goal.  What she wasn’t expecting was being derailed in college with an auto-immune disease that eventually changed the course of her life.  Her passionate nature took her down a path of healing and eventually lead her into the kitchen where she discovered the power and connection of food.   Today she is the co-owner of Fresh and Easy, the first cold-pressed juice bar and restaurant in Colombia as well as Cold Pressed Raw right here in Brickell. As if that wasn’t enough, she also teaches at the Matthew Kenney school on the weekends and is training for a half ironman. Talk about a go-getter! Nathi’s outlook on life is infectious and we hope you will be as inspired by her story and mission as we are. Jeanette + Alex For behind the scenes photos, show notes and more visit www.plantedinmiami.com Follow us on Instagram, Facebook, Twitter, Pinterest and YouTube @plantedinmiami

Today Garance sits down with renowned chef, Matthew Kenney, at his restaurant in Venice, CA., Plant Food + Wine. Matthew created a name for himself as a restauranteur who is classically trained in French cuisine but went on to embrace raw and vegan food and recently founded PlantLab, an integrated lifestyle brand with a culinary [...]

We help busy moms and dads have more energy, sleep better and spend more quality time with their family through custom built resiliency solutions based on the art of Chiropractic care and nutritional medicine. Call or text message our clinic today with your health question: 734-335-0533 www.michiganfamilywellness.com Check out our wellness culture video here: https://youtu.be/orEPhy8ePXUNikki Sharp is an internationally known wellness expert, health coach, and best-selling author. She is the creator of the #1 mobile app and best-selling book The 5-Day Real Food Detox, a revolutionary approach to cleansing your body while losing weight. Nikki has studied at the Institute of Integrative Nutrition, Institute of Optimum Nutrition, and the College of Naturopathic Medicine where she gained vast knowledge in subjects ranging from sports nutrition to raw food, & nutrition for everyday living. She has studied under Matthew Kenney, attending the plant-based culinary chef program and is a 200-hour Yoga Alliance certified instructor. Nikki's Website

Dedicated to Elevating Your Health & Family Wellness Lifestyle CLICK HERE FOR THE MFW SURVEY   Nikki Sharp is an internationally known wellness expert, health coach, and best-selling author.  She is the creator of the #1 mobile app and best-selling book The 5-Day Real Food Detox, a revolutionary approach to cleansing your body while losing weight.   Nikki has studied at the Institute of Integrative Nutrition, Institute of Optimum Nutrition, and the College of Naturopathic Medicine where she gained vast knowledge in subjects ranging from sports nutrition to raw food, & nutrition for everyday living.   She has studied under Matthew Kenney, attending the plant-based culinary chef program and is a 200-hour Yoga Alliance certified instructor.   Nikki's Website   Family Wellness Practical Applications: -Do A Gratitude Log -Eat Bitter Foods -Take Time To Breathe -Vagus Nerve Exercises: Gargle with water Sing when no one is listening Humming fires the Vagus nerve Initiate a gag reflex.  Do not attempt this right after you've had a meal.  Slowly depress the back of your tongue with your finger or a dull object, like a spoon.  The gag reflex is a function of the Vagus Nerve.  This stimulates your parasympathetic nervous system. -Add Chiropractic Adjustments to improve your digestion signaling, and as part of your Family Wellness Lifestyle   Diagram of Bitter Receptors & how Bitter foods improve digestion.  This is unique to the taste of bitterness.  Sweet, salty, savory, etc do not fire the neurologics of digestion in this way.           

Rachel Wood, a client of IFPA-certified fitness trainer and co-host Marci Kenon, lost 100+ pounds before they met. Rachel shares about the unhealthful manner in which she dropped an enormous amount of weight in a fairly short period of time. Rachel says she still suffers health consequences from that dark period. Rachel then transitioned from the Standard America Diet (SAD) to a vegan lifestyle after reading "Raw Food/Real World: 100 Recipes to Get the Glow" by Matthew Kenney, Sarma Melngailis and Jen Karetnick. Please tune into the story of this great overcomer and one of the most focused and determined people co-host Marci Kenon has met.

Namaste Yogis, This is Andrew Sealy here to welcome YOU to The YOGA REVEALED PODCAST!   I hope you are hungry for more knowledge because today we have the one and ONLY Matthew Kenney on the podcast! Matthew is renowned worldwide chef who cultivates his creativity in the kitchen from his devout practice of Yoga.  Matthew Kenny owns 26 vibrant food businesses worldwide and is the creator of critically acclaimed vegan restaurant "Plant Food and Wine" in Venice CA. Today You’ll learn 3 steps to help you adopt a more wholesome diet of healthy nutritious foods. Listen close as we debunk myths about the vegan diet and reveal the truth behind THE YOGA OF EATING.   Get ready to gorge yourself on culinary Art, as Matthew Kenney reveals his yogi chef heart on this exciting episode of the Yoga Revealed Podcast!   Thank you for tuning into the Yoga Revealed Podcast.  You can learn more about Matthew Kenney and his amazing culinary creations at http://matthewkenneycuisine.com/   Make sure to check out his amazing resteraunt Plant Food and WINE in Venice California for a fresh perspectice on vegan food that actually taste AMAZING!   AND special treat Yoga Revealers!  BE ON THE LOOKOUT FOR THE YOGA REVEALED BOOK CLUB launching THIS MONTH with special recommendations and reviews from real Yogis just like YOU!  We have a passion for expanding our knowledge and growing a conscious community with your participation So make sure to sign up for our newsletter for Exclusive behind the scene footage and updates.  Namaste… Until next time Yogis,  Live Light Shine Bright! Namaste Yogis, This is Andrew Sealy here to welcome YOU to The YOGA REVEALED PODCAST! See acast.com/privacy for privacy and opt-out information.

We chat with celebrity chef, restaurateur, and cookbook author Matthew Kenney, weighing in on his latest culinary projects and his commitment to plant-based living. Then we meet Sarah Woodcock, a devout abolitionist vegan who explains this philosophy and her organization, The Advocacy of Veganism Society (TAVS).

Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011. Having grown up on the coast of Maine and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. As a raw food chef, Kenney’s application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading plant-based cuisine to the mainstream. Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more! Learn more at www.FoodHealsNation.com

“I’m doing everything possible to make sure that chefs really see themselves as responsible for delivering not just taste, but health. Chefs can be drug-dealers—some of the food they’re putting out there is worse than drugs—or they can be healers.”Matthew KenneyHe's written twelve cookbooks. He's opened dozens of restaurants. And he's teaching a new generation of culinary talent across the globe. But Matthew Kenney isn't just another celebrity chef. Matthew Kenney is crafting the future of food.Beyond the kitchen, Matthew is a public speaker, educator, and entrepreneur specializing in plant-based food. He has authored 12 cookbooks and is the founder of Matthew Kenney Cuisine, an integrated lifestyle company as well as the Matthew Kenney Culinary Academy, a series of state-of-the-art education centers offering vegan culinary courses both online and in person that emphasize the use of whole, organic, unprocessed, plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine.Over the years, Matthew has launched a panoply of eating establishments ranging from the hautest of haute cuisine to take-out casual — everything from Santa Monica's M.A.K.E. and New York's Pure Food & Wine (both now closed), to Plant Food & Wine in both Venice and Miami,Make Out in Culver City, California and the recently opened and utterly amazing 00 + Co. plant-based pizzeria in New York City's East Village. When in Belfast, Maine visit The Gothic.Plant Café is coming to Bahrain this fall and Matthew has something brewing for summer in Montecito, California.It's one thing to cook great food. It's another thing to cook great plant-based food. But it's astonishing to please the masses with incredibly delicious and nutritious plant-based meals without cooking anything at all. However, what most impresses me most about Matthew is not his culinary talent. It's his commitment to changing the cultural conversation around food. And in turn, change the world.Today I sit down with Matthew in the wine room behind Plant Food & Wine Venice to get to the bottom of everything except the wine (don't worry I didn't drink any). Specific topics explored include:* misconceptions of the raw food lifestyle* the benefits of the raw food lifestyle* Matthew's journey to embracing the raw food lifestyle* what Matthew learned working in NYC's best kitchens* the challenge of preparing raw cuisine for modern clientele* the practicality of eating raw; and * how to increase plant-based awareness through better educationBut at its core, this is a conversation about the future of food — and the incredible influence a high profile chef has on forging public opinion and taste when it comes to cuisine, culture and health.I sincerely hope you enjoy the exchange.Peace + Plants,Listen & Subscribe on iTunes | Soundcloud | StitcherCheck out our new online course: See acast.com/privacy for privacy and opt-out information.

Stephanie Kordan is also known as "The Sensual Foodie" - food writer, photographer, artist, mom, and creative spirit. In this episode we discuss: Her fiancee Eddie Lin and what it's like when a woman eats snake. Vegan Foods: Kite Hill Cheese, Matthew Kenney's M.A.K.E., Crossroad's Chicken and Waffles. How to slow down/take pleasure in your food, and what's on the menu for a romantic date night. Her first blog - how that evolved into her current site, her YouTube Channel, and eating burritos in the car. The Garlic Aioli at Lola's in New Orleans. Our mutual love of Nigella Lawson. Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

Matthew Kenney is a experienced consultant, combat-vet and veteran's advocate.Go to GhostBed.com/drinkinbros and use code DRINKINBROS for 50% off EVERYTHING (Mattresses, Adjustable Base, Pillows & More) – plus a 101 Night Sleep Trial and Mattresses Made in America.Go to https://1stphorm.com/DrinkinBros to get your Micro-Factors and have a chance to be the Drinkin' Bro of the month with every orderSupport this podcast at — https://redcircle.com/citizen-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy