Looking to enhance your cooking skills and get inspired? Our famous chefs, cookbook authors, and coaches from around the world offer free vegetarian, vegan, and raw food demos.
A food explorer, Dev Nishtha was always curious about other cuisines. She didn’t think her vegetarianism was her handicap but her strength to research and substitute in order to make the wonderful culinary world accessible not only to herself but to vegetarians and vegans everywhere. She became a YouTuber to share this same love. Her specialty is Indo- Chinese and Indian cuisine.
Chef: Alison Jim for Purium: The Transformation Company
About the speaker
Alison is an enthusiastic mother of 2 young boys, a devoted wife, and a collaborative entrepreneur. She works in the creative arts, recovery, and is passionate about spirituality, health and the environment. Alison is honored to share her mission-based company, Purium, an organic, plant-based, whole food nutrition that is grown from regenerative soil. The company’s conscious commerce empowers people with natural solutions and innovative business models, all the while strengthening the planet via regenerative agriculture and sustainable practices.
Chef: Jyothi Rao, M.D. for the Book Publishing Company
About the speaker
Dr. Jyothi Rao has been practicing medicine for over 20 years. She received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, Dr. Rao practiced medicine in New York and Maryland.
A strong proponent of holistic medicine, Dr. Rao is certified in Medical Acupuncture from UCLA.
She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of
cardiac and pulmonary disease, and certified in anti-aging and regenerative medicine. Dr. Rao is the coauthor with Dr. Monica Aggarwal of BODY on FIRE: How Inflammation Triggers Chronic Illness and the Tools We Have to Fight It (2020), an updated revision of their self- published book Finding Balance (2016). For more information visit her website raowellness.com.
Shanti Stephens Schramm co-founded Manna Kitchen in 2019. Raised vegetarian since birth, she was deeply influenced by her parents’ pioneering efforts in the organic movement and vegetarian activism. In 1966, her parents opened Vancouver Canada’s first vegetarian restaurant, and Shanti grew up in the numerous establishments they subsequently founded. After completing her college education, she successfully managed her family’s restaurant. Following her marriage in 1994 she moved to Chicago. Shanti and her husband Markus Schramm co-founded Manna Organics, a certified organic commercial bakery in Lisle, Illinois specializing in artisanal nut butters and sprouted whole grain breads. Demonstrating their commitment to plant-based cuisine, they launched Manna Kitchen, the first vegan restaurant in the western suburbs of Chicago. Manna Kitchen serves its diverse customers international vegan comfort foods, catering to vegans and non vegans alike. Stop by the Manna Organics booth to pick up a menu, coupon, and for free samples.
Linda Kordich(co-founder of the Juiceman Company with her husband Jay Kordich, Wellness Coach, and author) has been a vegetarian since 1966 and Vegan since 1990. She has been coaching and teaching juicing since 1974 and was the co-founder of the Juiceman Company which was responsible for inspiring millions of people on television for several decades. She married Jay Kordich in 1981, known by millions as the Juiceman and Father of Juicing for 36 years until his death at 93 in 2017. She was also the co-author of Jay’s #1 New York Time’s best-selling book, the Juiceman’s Power of Juicing which sold several million copies as well as being responsible for selling millions of juicers throughout the USA. She’s been on many national tv talk shows and radio programs inspiring others to juice and live a plant-based diet. Since then, she’s produced, designed and published their beautiful book, Live Foods / Live Bodies and their multimedia Living Health Program, as well as producing her Juicing Masterclass to help inspire others to become juice therapists. She’s now 68 years old and the mother of two boys, 38 and 40, who are both committed vegans.
An accomplished vegan chef, wife, and mother of four, Dr. Acooba Scott earned her doctorate in Education from UCLA and has maintained a plant-based lifestyle for over 35 years. Through classes, demos, and coaching, Dr. Scott uses her training in education, love for cooking, and passion for vegan living to support people wanting to live a plant-based lifestyle. In addition to being a certified foodie, Dr. Scott is an avid chocolate lover and is sometimes accused of being a total coffee snob.
Savraj was drawn to the art of cooking since her teens. Not only fascinated by the colorful flavors, she also began to study Thought Vibrations and their effect on both the food and its consumer. Born into a vegetarian family, she transitioned to a fully plant-based & gluten-free lifestyle once noticing her kids reacting negatively to certain foods. This led her to create healthier versions of traditional recipes for her kids to enjoy and learn the healing properties and power of whole foods.
Today she enjoys creating & sharing recipes through her Instagram @foodsinmykitchen for all to benefit from. https://www.instagram.com/foodsinmykitchen
Mary has been a vegetarian for over 50 years, raising 3 vegetarian children who all inherited her love of cooking. She became vegetarian as part of a non-violent lifestyle that included meditation. Mary loves to share her ideas, cooking tips, and recipes at cooking classes, food demos, in blogs, and on recipe sites. For at least 10 years, she coordinated the food demos at Veggie Fest before retiring in 2019.
RayGlend,a Chicago native is the manager of the Veggie Fest Presents cooking class at the Science of SpiritualityInternational Meditation Center where he has been volunteering and practicing meditation for the last 18 years. In 1970 Ray started his journey with a vegetarian lifestyle. His love for fitness and compassion for animals inspired him to become a plant base chef three decades ago.He is on the advisory community garden team with about 100 plus gardeners, andextremely passionate about showing people the benefits of growing their own organic food. In 2023 Ray and his collaboratorswere granted the Chicago Excellent Garden award that recognizesthe hard work and contribution of individuals making our city a healthier and more sustainable place. He also nurtures children’slove for nature and curiosity byproviding them withopportunities toget their hands dirty in the garden.Mr. Glend loves to learn about international cuisines. He is an avid reader of cookbooks & magazines. He was featured in Jamaican Eats magazine out of Canada for his recipe on Jamaican patties.He has been happily married for 22 years andis a great dancer according to his wife. They are the proud parents ofthree adultchildren, all of themwork in the foodbusiness.He enjoys researching, studying holisticapproaches to health and coaching people on a healthy lifestyle.He hasparticipated in many Chicagomarathons,several ultra marathons and race-walking competitions, and hastravelled extensively throughout the world.
With over 12 years of experience in thevegandiet industry.,VeganPlateis proud to say that we have one of the most deliciousveganfoods you can find around town. We are a small family-owned, business and ensure that all of our foods are served with the highest quality and the most authentic Thai flavors.
Roslyn Dudley was born in Roanoke Virginia where she grew up with her grandparents. There she acquired her love for cooking while helping to prepare family meals with her grandmother. She became a vegetarian almost 40 years ago when tofu became a go-to staple of the vegetarian diet. She started transforming some of her childhood dishes like cornbread, mustard greens, and turnip greens. More recently her dishes have evolved to incorporate vegan ingredients like cashew ricotta cheese, tempeh BBQ ribs, and flax seed meal egg substitutes. Cooking demos, cooking for her family and friends, cooking for retreats, for intimate gatherings, and being a newspaper contributor are a few of her culinary accomplishments. In 2018 she released her first cookbook, Vegan Cooking for the Soul.
Chef: Jyothi Rao, M.D. for the Book Publishing Company
About the speaker
Dr. Jyothi Rao has been practicing medicine for over 20 years. She received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, Dr. Rao practiced medicine in New York and Maryland.
A strong proponent of holistic medicine, Dr. Rao is certified in Medical Acupuncture from UCLA.
She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of
cardiac and pulmonary disease, and certified in anti-aging and regenerative medicine. Dr. Rao is the coauthor with Dr. Monica Aggarwal of BODY on FIRE: How Inflammation Triggers Chronic Illness and the Tools We Have to Fight It (2020), an updated revision of their self- published book Finding Balance (2016). For more information visit her website raowellness.com.
During the day, Carmen is a dedicated schoolteacher, nurturing young minds with a deep passion for Second Language Acquisition. Her commitment lies in fostering students’ confidence and proficiency, facilitating continuous growth. With over a decade of experience, she has expertly guided learners of various ages, from children to adults, in mastering the Spanish language. Beyond the classroom, she transforms into a passionate self-taught cook with a profound love for plant-based cuisine. Join her on a culinary journey that seamlessly blends education with the art of plant-based cooking, where each dish serves as a flavorful lesson in wholesome, sustainable living. Today she presents her interpretation of two preparation traditionally served during the December holidays in her native Colombia.
Jill and Kathy are life-long friends and co-founders of Plant Life Journey Retreats. They both grew up on the Standard American Diet and have since discovered the Huge benefits of WFPB for themselves. They run beautiful beach-side immersive cooking & wellness retreats to help people on their health journey. The retreats are an affordable and timely way to learn KEY nutritional science, cooking tips and tricks to empower you towards your optimal health. Kathy was one of two main executives to run a family business for over 28 years. She is a creative recipe developer & supportive listener. Kathy enjoys cooking nutrient dense, delicious meals for her husband and two sons. Jill wrote and produced a 90 minute DVD called, Change Your Food, Change Your Life. She is a certified food educator, Food For Life Instructor and Yoga teacher. Faith, (Healthy) Food, People and then everything else, is how she strives to prioritize her life.
An accomplished vegan chef, wife, and mother of four, Dr.Acooba Scott earned her doctorate in Education from UCLA and has maintained a plant-based lifestyle for over 35 years. Through classes, demos, and coaching, Dr. Scott uses her training in education, love for cooking, and passion for vegan living to support people wanting to live a plant-based lifestyle. In addition to being a certified foodie, Dr. Scott is an avid chocolate lover and is sometimes accused of being a total coffee snob.
Luv Butter specializes in irresistibly delicious plant-based butter spreads. All our products are also dairy-free, gluten-free, soy-free and vegan! Our mission is to provide the world with the greatest tasting butter alternatives to assist those with or without dietary restrictions and add great flavor to all their favorite foods!In a world that loves butter, but butter does not always love them back, we provide an option for those looking for a great tasting butter alternative without the risk of ruining their day. With a variety of flavors to choose from, everyone in the family will find an option that will appease their taste buds!
RayGlend,a Chicago native is the manager of the Veggie Fest Presents cooking class at the Science of SpiritualityInternational Meditation Center where he has been volunteering and practicing meditation for the last 18 years. In 1970 Ray started his journey with a vegetarian lifestyle. His love for fitness and compassion for animals inspired him to become a plant base chef three decades ago.He is on the advisory community garden team with about 100 plus gardeners, andextremely passionate about showing people the benefits of growing their own organic food. In 2023 Ray and his collaboratorswere granted the Chicago Excellent Garden award that recognizesthe hard work and contribution of individuals making our city a healthier and more sustainable place. He also nurtures children’slove for nature and curiosity byproviding them withopportunities toget their hands dirty in the garden.Mr. Glend loves to learn about international cuisines. He is an avid reader of cookbooks & magazines. He was featured in Jamaican Eats magazine out of Canada for his recipe on Jamaican patties.He has been happily married for 22 years andis a great dancer according to his wife. They are the proud parents ofthree adultchildren, all of themwork in the foodbusiness.He enjoys researching, studying holisticapproaches to health and coaching people on a healthy lifestyle.He hasparticipated in many Chicagomarathons,several ultra marathons and race-walking competitions, and hastravelled extensively throughout the world.
Growing up in the small town of Bali, Indonesia, Kadek Supartini was involved in cooking in her mom’s food business from an early age. When she was 15 years old, she attended the SMKK school to study food science. At the age of 17 she moved to NYC where she attended the Institute Of Culinary Education. She worked as a private chef for over 20 years before becoming the executive chef at Manna Kitchen in Lisle, Illinois from 2019- 2021 and is the current creative director for Manna Kitchen.
