Food Demos

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.

Must-attend Food Demos

Chef: Dr. Acooba Scott, Accoba’s Kitchen

Elegant Tofu Pâté Appetizer

Chef: Dr. Acooba Scott, Accoba’s Kitchen

About the speaker

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. 

Chef: Savraj Khanna, Healthy & Wholesome Kitchen

Red Lentil Soup & Mixed Berry Banana Muffins

Chef: Savraj Khanna, Healthy & Wholesome Kitchen

About the speaker

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  

VeggieFest-Food-Demo-Tofu-Ricotta-Moong-Dal-Crepes

Chef: Dev Nishtha

Tofu Ricotta stuffed Moong Daal Crepes

Chef: Dev Nishtha

About the speaker

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: TBA, Better Balance

Vegan Mac & Cheese & Hot Dog

Chef: TBA, Better Balance

About the speaker

BIO TBD

Chef: Dr. Acooba Scott, Acooba’s Kitchen

Savory Miso Soup with an Umami flavor

Chef: Dr. Acooba Scott, Acooba’s Kitchen

About the speaker

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.  

VeggieFest-Food-Demo-Kale-Pesto-Butter-Beans

Chef: Kadek Supartini, Manna Kitchen

Kale Pesto with Butter Beans

Chef: Kadek Supartini, Manna Kitchen

About the speaker

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. 

Chef: Ray Glend

Black-eyed Pea Loaf for a Family Dinner

Chef: Ray Glend

About the speaker

Ray Glend, a Chicago native is the manager of the Veggie Fest Presents cooking class at the Science of Spirituality International 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, and extremely passionate about showing people the benefits of growing their own organic food. In 2023 Ray and his collaborators were granted the Chicago Excellent Garden award that recognizes the hard work and contribution of individuals making our city a healthier and more sustainable place. He also nurtures children’s love for nature and curiosity by providing them with opportunities to get 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 and is a great dancer according to his wife. They are the proud parents of three adult children, all of them work in the food business. He enjoys researching, studying holistic approaches to health and coaching people on a healthy lifestyle. He has participated in many Chicago marathons, several ultra marathons and race-walking competitions, and has travelled extensively throughout the world. 

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Chefs: Celina and Robbie Green, Luv Butter

Grilled Cheese and Sweet Potato Mash

Chefs: Celina and Robbie Green, Luv Butter

About the speaker

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! 

VeggieFest-Food-Demos-Butternut-Squash-with-Bell-Pepper-and-Tomato

Chef: Roslyn Dudley

Butternut Squash with Bell Pepper and Tomato

Chef: Roslyn Dudley

About the speaker

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.  

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Chefs: Kathy Taylor & Jill Keb

Tofu Walnut Balls with Southwest BBQ Sauce

Chefs: Kathy Taylor & Jill Keb

About the speaker

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. 

Chef: Carmen Suarez

Cabeza de Gato with crispy tofu, hogao and cashew suero

Chef: Carmen Suarez

About the speaker

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. 

Chef: Sam, Vegan Plate

Pad Thai Bean Sprouts (nut-free)

Chef: Sam, Vegan Plate

About the speaker

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.  

Chef: Gaetan Charest

Vegetarian Lasagna with Summer Veggies

Chef: Gaetan Charest

About the speaker

tbd

Chef: Mary Pomerantz, Innergy

Spreads for Summer Celebrations

Chef: Mary Pomerantz, Innergy

About the speaker

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. 

Chef: Linda Kordich, Healthy Juicing

Watermelon & Cantaloupe Juices

Chef: Linda Kordich, Healthy Juicing

About the speaker

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.  

Chef: Gaetan Charest

Shepherd’s Pie, a Holiday Favorite

Chef: Gaetan Charest

About the speaker

tbd

Chef: Tracy Nawara, Innergy

Almond Butter Cookies

Chef: Tracy Nawara, Innergy

About the speaker

Tracy Nawara-Shifflet is a writer, editor, and lover of all things food! She is the production chef at Innergy, where she and her team create delicious vegan “hands and pans” recipe videos. In her free time, Tracy and her husband love trying new restaurants and hanging out with their wiener dog, Vienna. 

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