Debbie Devore 
​Title & Subject Matter of presentation:
Summer Pickling Ideas with an Asian Twist. Three ways with cucumbers, water kimchi, jalapeño pickling, and ways to incorporate their use into sandwiches, noodles and slaw.   

Debbie Devore, founder of Almost Vegan Cooking School, began teaching  cooking classes in her home kitchen in 2011 with an Introduction Cooking Curriculum for Plant-Based Foods. Thousands of students in the Denver area and literally around the world, through her website, have gained a deeper appreciation for plant-based foods. You will learn through Debbie how enlightened cooking will improve your health and become a catalyze for healing our world. 
Live cooking events are held frequently in her home kitchen in Centennial, Colorado. Her students also learn online through an educational cooking series that is designed to inspire and help anyone transition successfully, to a diet loaded with plants.  Almost Vegan Cooking School has been featured in the Denver Post, the Aurora Magazine, Colorado Public Radio's Thanksgiving Holiday Cooking Special and nationally syndicated news. In 2017 Debbie developed a Lunch and Learn Program for companies that has been very successful. 
This year’s summer cooking class program features the ever popular "Super Fun Asian Cooking Series,” featuring their guest chef Jenny Park.
almostvegancookingschool.com

FOOD PRESENTERS
Alphabetical Order By First Name

Saturday, July 22
10:30 AM - 11:30 AM

Saturday, July 22
1:15 PM - 2:00 PM

Saturday, July 22
2:30 PM - 3:30 PM

Sunday, July 23
12:30 PM - 1:30 PM

Saturday, July 22
12:00 PM - 12:45 PM

Justina Walls
Title & Subject Matter of presentation:
WRAP IT, STUFF IT, HEAT IT, EAT IT!  FAST, CHEAP AND EASY – THE FOOD, THAT IS!

Are you one of those people who wants to eat plant based, wants to eat healthy, yet doesn’t want to spend much time, effort or money on food?  Does the phrase “chop and sauté” make your eyes roll into the back of your head?  If so, this class is for YOU!  We will demo three different types of dishes and teach you how to vary them to create endless possibilities!  This class will show you how to make tasty and healthy food with no more than a pair of scissors and a can opener, ten minutes and a few bucks.  What’s not to love!  This class was designed specifically in response to a few friends who continually said “but it’s too hard, it takes too much work, it takes too much time, it’s too expensive – and I want to eat plant based food that tastes good and is healthy too!”  
Vegetarian since 1983 and vegan since 1990, Justina taught herself how to cook from reading veg cookbooks after she was inspired to change her own lifestyle by a velvety-brown-eyed cow.  She wrote the cooking column for the now defunct Vegetarian Society of Colorado for many years.  After she met her husband, Glenn McCarthy, the two taught classes together at Colorado Free University and other venues, including private homes.  They are at the helm of the 19-year old Mile Hi Vegetarians group that is under the umbrella of Mile Hi Church in Lakewood, Colorado.  They both are addicted to vegan cookbooks (hey, there are worse addictions!) and they eat very well, every day! 
Justina Walls is Forks Over Knives Plant Based Certified by Rouxbe Cooking School as well as Certified in Plant Based Nutrition by T Colin Campbell Center for Nutrition Studies through eCornell.  From her prior life, she also holds a BA in Criminal Justice from UTA as well as a JD degree from DU.  Happily retired from past pursuits, she now does only what she loves.


Saturday, July 22
4:00 PM - 5:00 PM

Alan Roettinger
​Title & Subject Matter of presentation:
“The Three Sisters Soup” (from Extraordinary Vegan)
“Nibby Mocha Ice Cream” (from The Almond Milk Cookbook)

Allan is a writer, food designer, blogger, and public speaker. He has served clients as a private chef in the United States, Europe, and Australia. Raised in Mexico City, he acquired a taste for exotic food early on and soon developed a passion for flavor and beauty that drives his diverse, creative culinary style.



Jeffrey Lammer, Executive Sous Chef, Vital Root
Title & Subject Matter of presentation:
Sunflower Seed Risotto With Roasted Summer Vegetables

Jeffrey Lammer decided to pursue his passion for cooking professionally after discovering Rootdown for Dinner one night.  He is a graduate of the Escoffier School for Culinary Arts in Boulder Colorado where he focused on locally sourced seasonal ingredients.  Feeling that Vegans  have been given a bad rap, Jeffrey labors continuously to make plant based food that will inspire, nourish and amaze both Vegan and Omnivores alike.


Vegan Mos
​​Title & Subject Matter of presentation:
Vegan General Tso's Chick'n from NYC Vegan

Michael Suchman and Ethan Ciment founded and run the popular blog
VeganMos.com. Through their recipes, they show that eliminating animal products does not mean giving up your favorite familiar foods. Together they were named one of the top 10 male vegan bloggers for 2015 by VegNews magazine and won a 2016 Bloggy Award as one of the top vegan blogs to follow from the same magazine. The Vegan Mos regularly speak and hold food demos at veg fests around the county and are often featured guests on the Our Hen House podcast, which reaches over 30,000 listeners worldwide.  Their first cookbook, NYC Vegan: Iconic Recipes for a Taste of the Big Apple will be available May, 2017. Michael is a certified Vegan Life Coach and educator through Main Street Vegan Academy. He is also a certified Food for Life instructor through the Physician’s Committee for Responsible Medicine. Ethan is a podiatric surgeon in Manhattan who serves on the board of directors of Woodstock Farm Sanctuary. They share a home in Brooklyn with their two vegan dogs.





Mark Reinfeld
 “…The male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal.” – Publishers Weekly
Title & Subject Matter of presentation:
Healing the Vegan Way - recipes and tips from Mark Reinfeld's latest book, Healing the Vegan Way, voted #1 book for vegans in 2016 by philly.com. Recipes included Gold Turmeric Milk and Hemp Energy Balls

Mark, the winner of Vegan.com’s Recipe of the Year Award, has more than 20 years experience preparing creative vegan and raw food cuisine. He was the executive chef for the North American Vegetarian Society’s 2012 – 2016 Summerfest, one of the largest vegetarian conferences in the world. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the author of seven books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i”.  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award, given to America’s top “innovative and trailblazing healthy chefs”.
​Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for “Best Vegetarian Cookbook in the USA”.
In addition, Mark coauthored The 30-Minute Vegan, The 30-Minute Vegan’s Taste of the East, and The Complete Idiot’s Guide to Eating Raw. He is the author of The 30-Minute Vegan’s Taste of Europe, The 30-Minute Vegan’s Soup’s On! and his latest book, Healing the Vegan Way,  selected as “#1 Book for Vegans in 2016” by Philly.com. 
He currently offers online vegan cooking lessons at CookingHealthyLessons.com, as well as vegan cooking and raw food preparation consulting, cookbooks, recipe development, cooking classes, workshops, chef trainings, intensives, and retreats in both North America and Europe. If you would like to learn more about Vegan Fusion Cuisine please sign up for our Vegan Fusion Newsletter and RSS Feeds or contact Mark Reinfeld directly.



Sunday, July 23
3:30 PM - 4:30 PM

Sunday, July 23
2:00 PM - 3:00 PM

Chef Ron Pickarski 
​Title & Subject Matter of presentation:
BBQ Seitan with Caramelized Onions and Yellow Beans and Peanut butter Mousse
American Natural Foods and Vegan Gold Medal from the International Culinary Olympics (IKA)
Ron became a progressive chef in the art of translating Classical French and Modern Cuisine into vegan or vegetarian cuisine using plant-based natural and/or organic ingredients.  His premise is that Vegetarianism is a cuisine.  In 1978, Chef Ron decided that the world stage of the International Culinary Olympics (IKA) would be a viable event to give vegetarian cuisine a contemporary and upscale image.  From 1980 to 1996, he led his American Natural Foods team to win seven medals (gold, silver, and bronze) using only vegan plant-based foods and was the first chef in the history of that prestigious event to do so.
After completing 20 years of Culinary Olympic Competition, Ron’s goal was to translate what he and his team accomplished at the IKA into American food service operations.   That led him to founding Eco-Cuisine, Inc. in 1991, as a values-based culinary vegan vegetarian business platform to operationally and cost effectively integrate a modern interpretation of vegetarian cuisine into the US Food service industry. Today, Eco-Cuisine food products can be found nationally in food service operations. The company’s products and services are a means by which he is bringing  to bear his belief that vegetarianism is an innovative 21st century cuisine, beyond pasta primavera, and is feasible with minimum skill, labor and food cost. 
The United Nations declared 2016 The International Year of The Pulse and chose ten chefs who are accomplished pulse chefs to represent their country or region.  They Chose Chef Ron to represent North America whose work with pulses is taking them to the center of the plate as mainstream proteins to replace meat. As a Food Technologist (culinologist), Chef Ron’s specialty is research and development of all-natural, vegan or vegetarian savory and dessert food products that are great tasting and nutrient dense. He understands from 52 years in professional kitchens (41 years vegan) the chef’s challenge to match great tasting cuisine with the need for cost effectiveness, ease of production and nutrition.
Chef Ron has made numerous television appearances, written three cookbooks and many articles for national periodicals. He has been featured in Vegetarian Times, Art Culinaire, The National Culinary Review, USA Today Weekend, Boston Globe, Miami Herald, Chicago Sun Times, Los Angeles Times, etc.  For more biographical information, please see the extensive interview at
http://www.cookingschools.com/interviews/ron-pickarski/ 
Ron will be selling and autographing his recent book on Classical Vegan cuisine that was endorsed by Escoffier’s great grandson? There is a video link promoting the book which is being used in Culinary Schools in both the US and Europe. Book Video for Inspired (personal) cooks and professional chefs https://www.youtube.com/watch?v=Rcxrgay3h8A

www.eco-cuisine.com


JL Fields
Title & Subject Matter of presentation:
The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors

​JL Fields is the founder and culinary director of the Colorado Springs Vegan Cooking Academy. She is a vegan lifestyle coach & educator, Food for Life instructor, chef instructor in the culinary program at the University of New Mexico-Taos, personal chef, career coach, and a corporate consultant offering wellness training, brand representation, and strategic planning services.

JL is the author of The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors, and coauthor of the forthcoming The Main Street Vegan Academy Cookbook: Over 100 Plant-Sourced Recipes Plus Practical Tips for the Healthiest, Most CompassionateYou (Ben Bella, December 2017). She is the author of Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes and co-author of Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet, co-creator of The Real World Vegan Meal Plan, producer and host of the weekly radio program Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette. JL lives in Colorado Springs with her husband Dave Burgess and Oliver, their rescued cat.


Sunday, July 23
11:00 AM - 12:00 PM