Food Demos

Dr. Acooba Scott is an accomplished vegan chef, wife, and mother of four. Dr. Scott earned her Doctorate in Education from UCLA and has maintained a plant-based lifestyle for over 35 years. Through classes, demos and coaching, she uses her training in education, her love for cooking, and her 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. Find and connect with her online at www.acooba.com and www.veganworkshops.com or on Instagram: @acoobascott and on Facebook / @acoobaji.

Chef William Haskins for Nature’s Path comes to us from The Chopping Block, a well known cooking school in Chicago. Chef Haskin brings both depth and soul to the kitchen – shaped by rural roots, a reverence for nature, and a passion that took hold the moment he realized food could mean more than just a paycheck. Originally from near LaCrosse, Wisconsin, William got his start in kitchens during high school but found true inspiration working under a passionate chef in a small Italian restaurant. That moment changed everything, leading him to culinary school at Western Culinary Institute in Portland, Oregon, and into a lifelong pursuit of cooking that’s as much about connection as it is about technique. He has a soft spot for comfort foods like biscuits and gravy, but his heart lies with handmade pasta, expertly cooked meats, and the simple joy of garlic, flour, eggs, salt, and olive oil. William sees cooking not as a rigid craft, but as a deeply human, ever-evolving experience. He believes in discovering food rather than creating it—letting the moment, the ingredients, and the people shape the outcome. His style is rooted in exploration, whether he’s free diving in open water, backpacking through the wilderness, or foraging ingredients on a walk through the woods. He brings that same spirit of curiosity and connection to every class, encouraging students to taste everything, try something new, and find joy in the process. For William, the perfect meal isn’t just about flavor – it’s about building memories, telling stories, and creating something meaningful together.

Linda Kordich has been a vegetarian since 1966 and vegan since 1990. She has been coaching and teaching juice therapy 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 / Father of Juicing for 36 years until his death at 93 in 2017. She was also the co-author of Jay’s #1 NYT’s bestselling 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 the beautiful book, Live Foods / Live Bodies and a multimedia Living Health Program. She’s now 68 years old and the mother of two boys, 38 and 40, who are both committed vegans.

Linda now lives with Carl Loveday, who helped her produce her Juicing Master Class designed to inspire others to become juice therapy teachers. Carl and Linda work together as coaches and are both authors.

Surendra Rawat is a chef rooted in the majestic Himalayan mountains of India. Growing up amidst the breathtaking beauty of the mountains, he developed a passion for cooking, nurtured by helping his family tend to their vegetable garden on the mountain slopes. As a young chef, he honed his skills in Noida, near New Delhi, working his way up from humble street restaurants to luxurious five-star hotels. His culinary journey took him across 5-6 northern Indian states, where he discovered the rich diversity of regional flavors and dialects. This experience gave him a profound understanding of North Indian cuisine, where every 50 miles brings a new twist.

In 2017, his expertise led him to the United States where he joined India Palace Restaurant as its Executive Chef. Located in Wheaton, Illinois, India Palace is a culinary gem that serves authentic Indian cuisine, with a specialty in North Indian dishes. Founded in 2003 by experienced chef Ganga Rawat, who has over 40 years of global experience, this restaurant has been a community staple since its opening.

At the upcoming Veggie Feast, Surendra Rawat will be preparing some exciting dishes, including finger millet bread stuffed with black lentil, a traditional Himalayan delicacy of mushroom, and an instant vegetable pickle. These dishes will add a new dimension to the Veggie Feast, offering attendees a chance to experience something new and delicious. Surendra is looking forward to sharing his passion for Indian cuisine with the community and learning something new together.

India Palace is known for its diverse menu, featuring popular dishes such as Saag Paneer, Dal Makhani, Garlic Naan, Baigan Bharta, Uttaranchali Roti, and Aloo Matar. The restaurant takes pride in preparing dishes according to customers’ preferences, adjusting spice levels from mild to extra spicy. With a strong emphasis on vegetarian and vegan options, India Palace offers a variety of plant-based dishes that are both flavorful and satisfying. You can find India Palace at 242 E Geneva Rd, Wheaton, IL 60187, or reach out to them at (630) 681-8002 for reservations or inquiries. I’ll see all of you there on Veggie Feast!

Jill Keb and Kathy Taylor 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 a WFPB life 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 as well as 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 with Physicians Committee and certified Yoga teacher. Faith, (Healthy) Food, People and then everything else, is how she strives to prioritize her life. To learn more about Jill and Kathy’s WFPB Retreats, visit www.PlantLifeJourney.com.

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.

Alison Jim from Purium, The Transformation Company, is an enthusiastic mother of two young boys, a devoted wife, and a collaborative entrepreneur. She works in the creative arts, in 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. Alison is accompanied by Chad Stephens who is in charge of prepping and portioning the samples. He is a former professional chef with current Cook County and IL Heath Department Food Sanitation Manager certification.

Chef Rodolfo Cuadro of Bloom Plant-based Restaurant in Chicago, Illinois has a deep knowledge of Latin American food, influencing the restaurants Cuadros has been rapidly opening since 2019, when he debuted Amaru. In 2021, he added Bloom Plant Based Kitchen, followed by Lil Amaru in Time Out Market in 2022.

Amaru (1904 W. North Ave., Bucktown) allowed Cuadros to begin creating his take on Latin food. It tells the story of his growing up Hispanic and American and taps influences from West Africa, Spain, the Caribbean, and South America. Case in point: octopus with poblano Sriracha sauce paired with spicy Spanish-style potatoes. While Amaru is centered on slow cooking, Lil Amaru (916 W. Fulton Market, West Loop) focuses on the “crispy, crunchy, salty beauty of Latin American street food,” like Cuban sandwiches and fried rockfish tacos. It, too, reflects Cuadros’s upbringing.

Born in New York, Cuadro spent most of his childhood in Colombia before returning to the United States in his teens. He first worked as a dishwasher, but as his English improved, so did his status in the kitchen. And when he began working for Miami chef Douglas Rodriguez (a.k.a. the Godfather of Nuevo Latino Cuisine), Cuadros found his calling. “For the first time, I could see myself in what I was cooking,” he says. “It was validation that my culture mattered.”

Cuadros brought that lesson to Chicago, heading up the kitchen at Carnivale for six years. Cuadros was mulling about how to grow beyond Amaru when the pandemic hit. “I wanted to slowly introduce people to vegetables,” Cuadros says. “But the pandemic forced us to think that if this is something we believe in, then we have to go all in.”

He started with Bloom (1559 N. Milwaukee Ave., Wicker Park), where Cuadros serves daikon bulgogi and yuca gnocchi. Cuadros’s forward-thinking cuisine has garnered praise — culminating in 2022 as a James Beard semifinalist for best chef in the Great Lakes region. He also earned a Michelin Bib Gourmand for Bloom.

About Bloom Plant-based Kitchen, where vibrant, Chef-driven vegan cuisine meets sustainable innovation. Led by James Beard Award nominated Chef Rodolfo Cuadros, Bloom offers an elevated plant-based and vegan menu with both à la carte and seasonal tasting experiences. Enjoy a full craft cocktail menu featuring zero-proof creations. Join us for weekend brunch, reserve a seat at the Chef’s Counter for an intimate culinary journey, or simply relax in the most environmentally sound restaurant in the Midwest. At Bloom, we don’t just serve food — we celebrate the art of conscious dining.”

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 free samples.

Mirielle Hill was born and raised in the Upper Peninsula of Michigan, in a country setting with small towns, horses, pets, and even chickens. When she moved to Illinois, she became a vegan at 16 until 22 years old, and now maintains a primarily plant-based diet. She describes herself as an eclectic-spiritual- hippie girl. Since her father was sick most of her life, Mirielle learned the important link between food and health. Hired at Manna Kitchen in 2020, she worked her way up from line cook to head chef, developing her skills and contributing her unique style to plant-based cooking.

Dame Dia for Native Foods is a seasoned veteran with 15 years in the restaurant industry, making significant strides at Native Foods (Chicago locations at 218 S. Clark). His journey is one of remarkable growth and resilience, starting as a dishwasher in Queens, NY, advancing to General Manager at Red Lobster, and later overseeing multiple eateries at JFK Airport’s Terminal 5. Since joining Native Foods in 2018, Dame’s dedication and experience have been invaluable in contributing to the success of the Native Foods in Chicago.

About Native Foods
A fast-casual, all-vegan restaurant chain founded in 1994 by Chef Tanya Petrovna, Native Foods focuses on chef-crafted, 100% plant-based dishes, and has grown from its beginnings in Palm Springs, California, to a nationwide culinary presence with locations in California, Colorado, and Illinois. The company emphasizes “down-to-earth delicious” and “100% craveable” food. The. Founder and inspiration behind Native Foods, Chef Tanya Petrovna, opened the restaurant with a vision of creating a restaurant that celebrated healthy, balanced, and nutritious meals using 100% plant-based ingredients. The restaurant’s core philosophy revolves around celebrating taste, texture, and companionship, with a strong emphasis on using fresh, seasonal, and organic ingredients. Native Foods has evolved from a single restaurant in Palm Springs to a chain with locations across multiple states and is now an employee-owned company.

Vegan Yassa Chicken:
This tangy and savory dish features plant-based chick’n marinated in a rich Senegalese-flavored sauce, slow-cooked with caramelized onions, lime, and bell peppers. Served over jasmine rice, this West African-inspired favorite is packed with bold flavors and vibrant textures.