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Happy New Year!
We look forward to sharing another year with you. Please read on to learn about an upcoming Healing Retreat on the Island of Dominica, one that includes two days of cooking lessons with Chef Mark Reinfeld and many other activities to restore your body and soul! We are excited to share a recent review of the book from Publishers Weekly:
"Mark Reinfeld (The 30 Minute Vegan, The 30 Minute Vegan's Taste of Europe) may be the male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal."
In other news, Mark's article, Vegan is the New Kosher, is listed as a 'popular blog' on ReformJudaism.org. Please feel free to add your comments to the discussion to keep the debate on this important topic alive.
*** Reduced Tuition Positions ***
New York, New York 10-day Immersion,
March 3rd, 2014
Dishwasher Position - $500 Tuition
Portland, Oregon, 10-day Immersion,
May 5th, 2014
Dishwasher Position - $500 Tuition
London, England 5-day Immersion,
July 14th, 2014
Dishwasher Position - $500 Tuition
Portland, Oregon, 10-day Immersion,
August 11th, 2014
Assistant Position - $1000 Tuition
Dishwasher Position - $500 Tuition
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Read on for a schedule of upcoming workshops and immersions. To register for any of these life transforming events, please email info@veganfusion.com and include the location of the event in the subject line.
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Les Bohemes' Healthfulness Retreat
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 Les Bohemes' Healthfulness Retreat 
April 27th - May 4th, 2014
Imagine yourself on the magical island of Dominica in the Caribbean. Starting your day with fresh coconut water and sweet locally picked fruits. How about a refreshing swim under warm mineral waterfalls? Sounds amazing right? Then consider going on a Healthfulness Retreat. This special retreat features two days of cooking instruction by Mark Reinfeld. In addition to the vegan cooking workshops, you will enjoy daily yoga classes, hikes to the beautiful waterfalls as well as other classes and workshops geared towards creating a healthy life.
The full retreat is for seven days on the tropical Island of Dominica. Enjoy 7 nights in a relaxing private cottage at the Jungle Bay Resort and Spa - A complete vacation for the mind, body and soul!
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10-Day Vegan Fusion Culinary Immersions
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10-Day Vegan Fusion Culinary Immersions
Miami Beach, FloridaJan 13th - 17th & 20th - 24th, 2014
New York City, New York
March 3rd - 7th & 10th - 14th, 2014 Portland, Oregon
May 5th - 9th & 12th - 16th, 2014
Portland, Oregon
August 11th - 15th & 18th - 22nd, 2014
Prepare to transform your life as you immerse yourself in the world of vegan and raw food cuisine!
Whether you are a trained chef, foodie, novice or homemaker, we guarantee that you will learn the skills to create a lifetime of health:
- Experience greater confidence in the kitchen
- Save money by learning how to prepare more delicious and healthy cuisine on your own
- Learn new tips and tricks that will greatly enhance your culinary abilities
- Connect with others who share a similar interest in vegan and raw foods
- Deepen your knowledge of the healing qualities of vegan foods
- Discover new ideas for presentation that will transform an ordinary meal into a gourmet experience
Week 1 |
Monday
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Vegan Soups
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Tuesday
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Salads & Dressings
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Wednesday
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The World of Grains and Beans
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Thursday
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Tofu, Tempeh & Seitan Dishes
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Friday
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Casseroles and Sauces
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Week 2 |
Monday
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Wraps, Spreads, Sandwiches and Rolls
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Tuesday
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Vegan Desserts
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Wednesday
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Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
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Thursday
| Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream | |
Friday
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Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies
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COST: $1500/student Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual
*REDUCED TUITION POSITIONS AVAILABLE*
New York, NY 3/3/14
Dishwasher - $500 tuition
Portland, OR 5/5/14
Dishwasher - $500 tuition
Portland, OR 8/11/14
Assistant - $1000 tuition
Dishwasher - $500 tuition
Please email info@veganfusion.com for more information about these positions "I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine intensive participant **This program is a comprehensive introduction to the techniques and recipes of vegan and raw food preparation. It is recommended for novice cooks up to classically trained chefs who are interested in learning to work with vegan ingredients. If you have a lot of experience working with vegan and raw foods, please email us to see if this training is the right fit for you.** **There will be a dishwasher at these intensives who will handle a majority of the dishes. Given the amount of food we prepare, and in the spirit of cooperation, everyone will be asked to assist with dishes and clean up** |
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Cooking Healthy Lessons Online Training
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COOKING HEALTHY LESSONS
Welcome to the Vegan Fusion Online Culinary Course
Through these lessons you will be empowered to reclaim your health and renew your confidence.
The course is based on the 10-day trainings Mark continues to offer around the world. This is the next best thing to being there in person. Each day of the training has been turned into an online lesson.
You will receive an in-depth chef training manual that will guide you through all of the recipes. There are videos and descriptions of the techniques utilized to support you and to empower you to make real changes in your cooking abilities.
TO LEARN MORE AND FOR INSTANT ACCESS TO OUR ONLINE TRAINING, PLEASE VISIT COOKINGHEALTHYLESSONS
Proceed at your own pace and you will learn all of the skills and techniques you need to become a world class culinary artist.
We take the mystery out of cooking healthy. The course consists of 10 in-depth lessons that cover a broad range of recipes. We include both cooked and raw food items, with the last three lessons devoted to the art of raw food preparation.
Take our online training...
- Attain your optimum health potential
- Save money while wowing your family and friends
- Feel better, look better and perform at your peak
- Have more fun and be more creative in the kitchen
- Experience the satisfaction of knowing you are making a positive impact on our planet
If you are interested in your health and well being, learning how to prepare healthful foods is the #1 activity you can do for yourself and your family to have a healthier life. Our Online Vegan Chef Training includes:
- The complete 22 individual videos as a professional course with many culinary secrets
- A 153 page manual and cookbook chock full of recipes, tips and secrets that will amaze you
- Gifts, resources and treats worth hundreds of dollars
- Special announcement center with Webinar trainings that feature leaders in the field of health and wellness
- One Full Year FREE Membership to Cooking Healthy Lessons
While the 10-day training costs $1500, we are offering this special online version for only $97
This includes one year of membership in Cooking Healthy Lessons and a 10% discount on most of Mark's workshops and immersions. We will be providing additional recipes, videos, and special bonus gifts from leaders in the field of health and wellness.
VISIT COOKINGHEALTHYLESSONS
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5-Day Vegan Fusion Culinary Immersion
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5-Day Vegan Fusion
Culinary Immersion
This special event will go from 11AM until 4PM each day will feature the highlights from the longer 10-day Vegan Fusion Culinary Immersion.
London, England
July 14th - 18th, 2014
COST: 850 British Pounds/student
Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual
Vegan Soups/ Salads & Dressings
Day Two
The World of Grains and Beans/Tofu,
Tempeh & Seitan Dishes
Day Three -
Casseroles and Sauces/Wraps, Spreads,
Sandwiches and Rolls
Day Four -
Vegan Desserts/Raw Cuisine 1 - Smoothies, Pates,
Pasta & Pudding
Day Five -
Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Ice Cream/Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Live Pies
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| Vegan Fusion Teacher Training |
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Vegan Fusion Teacher Training
Miami Beach, Florida January 25th - 27th, 2014 New York, New York March 15th - 17th, 2014 Portland, Oregon May 17th - 19th, 2014 * ONLY ONE SPACE REMAINING * Madison, Wisconsin June 16th - 18th, 2014 London, England May 17th - 19th, 2014 ** Cost is 800 British Pounds ---
ONLY ONE SPACE REMAINING **
Portland, Oregon August 23 - 25th, 2014
"The teacher training course was fantastic! We learned everything we would need to organize and present a cooking class. After taking turns demonstrating a recipe, I feel very confident that I could teach vegan cooking to either a few friends or a class of strangers in a relaxed and friendly way. As with all of Mark's classes, it was fun and delicious!"- Susan Hanson
Whether you are looking for a new stream of revenue, interested in doing outreach in your community, or both, please consider joining the Vegan Fusion teacher training course.
In this teacher training, we will go over all the basics of conducting a cooking class in your community. We will go over menu development, shopping list creation based on number of students and yield of recipes, advertising and promotion for the class, preparing for the class, conducting the class, working with an assistant, fielding questions and everything else that goes into conducting a successful class.
We will shop together on the second day and each participant will get to conduct a portion of the class for the others.
This teacher training is the second level of a Vegan Fusion certification program. The certification process has three levels:
Level One - successful completion of a 10-day Vegan Fusion Cuisine Intensive, or comparable real life experience preparing vegan and raw food cuisine.
Level Two - successful completion of a 3-day Vegan Fusion teacher training program.
Once a person successfully completes the certification process, we will offer them assistance in setting up a class in their community. We will work together to schedule and promote the class nationally through the Vegan Fusion Newsletter, social media etc. Vegan Fusion will handle registration and payment. The instructor will receive a flat fee payment for conducting the class. The payment will be determined by the number of students attending the class.
COST: $950/person for the 3-day intensive.
This includes the training, the teacher training manual, and daily meals on each day. If you are interested in securing a spot or for more information, please email info@veganfusion.com. "Mark's easy going and patient style made my experience of the Vegan Fusion Teacher Training positive and invaluable in terms of my confidence cooking with an audience. Mark has a natural way or offering suggestions for improvement. His sincere desire to help his students improve and gain confidence in our abilities was apparent throughout the entire training. I feel inspired after this weekend and grateful for Mark's devotion to the vegan movement." - Rachel Zgonc, Vegan Fusion Teacher Training participant |
| 2 Day Workshops | |
Vegan Fusion 2-Day Workshop
Boca Raton, Florida
February 22nd & 23rd
11AM - 5PM
Madison, Wisconsin
June 14th & 15th, 2014
11AM - 5PM
In this part hands-on/ part demo style workshop, you will learn how to prepare a vegan feast that will wow even the most omnivorous of your friends and family
Our stellar gluten-free menu includes a selection of both cooked and raw food vegan cuisine
Day One
Spinach Stuffed Mushrooms
Creamy Broccoli Bisque
Raw Pesto Pasta Puttanesca
Coconut Curry Tempeh over Quinoa Pilaf
Raw Chocolate Mousse with Macadamia Cream.
Day Two
Sun-Dried Tomato Flax Crackers with Cashew Cheese
Raw Carrot Ginger Soup
Coconut Spinach Rice
Walnut Crusted Tofu with Golden Gravy
Organic Mixed Greens with Toasted Pecan Vinaigrette Chocolate Dream Pie
COST: $295/person
includes recipe hand-outs and daily gourmet vegan feasts
To Register: Please email us and mention Madison, Wisconsin in the subject line. A welcome letter with additional information will be emailed once registration and payment is confirmed.
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Thai Coconut Soup with Lemongrass
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 Thai Coconut Soup with Lemongrass Recipe Courtesy of Mark Reinfeld Recipe from The 30 Minute Vegan Soup's On!
Serves 6 to 8 Ingredients: 4 cups of vegetable stock or water 2 (15-ounce) cans coconut milk 3 (6-inch) lemongrass stalks 1 tablespoon peeled and minced fresh ginger OR 1 (1-inch) piece of galangal root, sliced 2 garlic cloves, pressed or minced 2 teaspoons seeded and diced hot chile pepper 5 large Kaffir lime leaves OR 3 tablespoons freshly squeezed lime juice 3 large Shiitake mushrooms, sliced thinly 1 cup thinly sliced carrot 1 cup small broccoli florets ¾ teaspoon sea salt, or to taste 2 tablespoons wheat-free tamari or other soy sauce ¾ cup of snow peas sliced in half lengthwise Directions: -
Place the vegetable stock and coconut milk in a 3 quart pot over medium heat. Crush the lemongrass and place in the pot along with the ginger, garlic, chile pepper, Kaffir lime leaves, shiitake mushrooms, and carrot, and stir well.
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Cook for 10 minutes, stirring occasionally. Add the broccoli florets and cook for 10 minutes, stirring occasionally. If you have more time, and for best results, allow to cook for an additional 10 minutes, to allow more of the lemongrass and Kaffir lime leaves to permeate the dish.
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Add the remaining ingredients and stir well. Remove the lemongrass, Kaffir lime leaves and galangal, if using, before serving.
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Testimonials
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Please read what participants are saying about Mark's workshops and trainings
"The workshop was fun, genuinely life changing and affirms the caring approach to nutrition I've been searching for." -
Kim Hyland, 2-day workshop participant
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"Mark makes his classes fun and involves all of the students, filling the time with prepping tips, food alternatives, vegan lifestyle tips, and food facts. He is very accommodating to various dietary needs and allergies when preparing the foods to show that a vegan lifestyle can be for everyone." -
Lori Arrechea, 2-day workshop participant
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"Mark is an excellent teacher. He has made the 'world of vegan' less intimidating and very doable. In two days, he has expanded my repertoire immensely. I am very grateful and excited to pursue this lifestyle. Its delicious!" -
Paige Buonocore, 2-day workshop participant
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"Mark's expertise in the kitchen and the design of this course is outstanding. Equally important to note is the level of generosity and desire to meet everyone where they are that Mark expresses in his kind, humorous way. To me this is the most powerful inspiration for change in the world. I know that my kitchen skills have improved and so has my every day choices of how to consume and be a better humanitarian."
Heather, 10-day Vegan Fusion immersion participant
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"Your course is life-changing and I cannot thank you enough. This endeavor of yours is a great gift and desperately needed!" -
Grace, 10-day Vegan Fusion immersion participant
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"This time we have all spent together has touched and changed me forever. -
H.C. , 10-day Vegan Fusion immersion participant
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"I would recommend this workshop to anyone even remotely curious about vegan or raw cuisine....or even just for a fun time and some great meals!! I look forward to doing a 10-day training." - Lisa Portnoff, 2-day workshop participant
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"The class will give you nutritional knowledge, a myriad of vegan and raw food preparations tips and lessons, confidence, and enough experience that you can return home to your kitchen and begin to prepare professional, tasty, attractive and nutritional meals for self, family, and friends. It is a must do!" -
Donna Nikzi, 10-day Vegan Fusion immersion participant
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"The Vegan Fusion immersion is excellent for all levels from beginner cook to advanced chef! Mark is really easy going and knowledgable and created a super relaxed learning environment." -
Darby Jack, 10-day Vegan Fusion immersion participant
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"I learned so much and Mark has a very special spirit for teaching" -
Barb, 10-day Vegan Fusion immersion participant
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"Thanks for such an inspirational course! Your humor and easy going attitude made it a truly wonderful learning experience."-
D.J., 10-day Vegan Fusion immersion participant
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"Thank you for giving me wings to fly in my kitchen and out in the world. Bringing the message of compassion, nutrition and tantalizing taste. You are so appreciated! -
D.N., 10-day Vegan Fusion immersion participant
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"We have been fed wonderful food and enough knowledge to prepare a lifetime of banquets and with delightful camaraderie. Thank you for the precious time you honored us with. -
S.B., 10-day Vegan Fusion immersion participant
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"Perfect food, perfect instructor, perfect class. Well worth your time and money." - Robin Malaussena, 2-day workshop participant
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"The training is inspiring, delicious, easy and fun. Who knew vegan cooking could be taken to such an extraordinary level. Mark is a genius with food!" -
Shelly Triplet,2-day workshop participant
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"Like making meals for a 5-star restaurant" -
Becky Moody,2-day workshop participant
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"Mark is a fabulous instructor and chef. His relaxed style is very conducive to learning. He covers a wide array of recipes from all over the world. I've taken bot the 10-day chef training and the holiday workshop. I would highly recommend any of his trainings - and cookbooks!" -
Edith Schultz, 2-day workshop participant
and 10-day Vegan Fusion Cuisine immersion participant
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"The training far exceeded my expectations. I am not an experienced cook and I felt comfortable with all of the recipes." -
Sierra Modro,2-day workshop participant
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"This is an amazing course, especially for a non-vegan to realize how good vegan food really is!" -
Emma Kettering,2-day workshop participant
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"Mark demystifies vegan and raw food preparation techniques making healthy eating accessible, which is just what the general public needs." - Corinne Loveland, 2-day workshop participant
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"I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" -
Katie Cain, 10-day Vegan Fusion Cuisine immersion participant
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My two weeks spent at Vegan Fusion classes offered an amazing array of plant-based recipes alongside a comprehensive vegan culinary education. From soups and salads, to grains and beans, cooked foods and raw, I have learned more about vegan food preparation than I ever thought possible in such a short time. Mark is a most talented chef, who brings wit and creativity to the kitchen and much nourishment to the table. And the best part has been in the eating! - Diana Blend, 10-day Vegan Fusion Cuisine immersion participant
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"Mark has created a great 2-day workshop that is great for vegans and non-vegans alike. My mother and I traveled to Colorado from Portland and it was worth every penny! Thanks Mark!" - Theresa Heim-Stohler, 2-day workshop participant
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"Three days goes by way too fast! I am truly inspired and motivated to delve into recipes i did not previously consider. My new motto after this workshop is NO FEAR. This was an amazing and unforgettable opportunity that I plan to never forget (at least until my mind fades)." - Jo Tozzi, 3-day workshop participant
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"Having been a professional chef on luxury yachts for the last eight years, I felt pretty comfortable preparing food for most cuisines and dietary restrictions, and thought this would be a fun way to get a few more recipes under my belt. This class was so much more, with a cloud sized dollop of inspiration on top! I learned so many helpful techniques and flavor combinations that I have already started creating recipes and writing my own vegan cookbook. I can not say enough about Mark's kind and thorough teaching or my awesome classmates. Learning, laughing, eating, cooking, coming together and sharing - I'm tempted to do the class again, just for kicks!" - Nicole Poirier, Seattle Vegan Fusion Cuisine immersion student
"This has been such a transforming experience. The knowledge that I have gained and the people that I was able to share this time with - it has been such a blessing. It is truly amazing, the power of ten days. I feel excited. I feel inspired. I feel ALIVE. Thank you!" - Kelly Hollins, Seattle Vegan Fusion Cuisine immersion student
"Taking this class brings each recipe and chapter of Mark's books alive and you are able to learn first hand all the details and special tricks to make each dish special. This is a truly unique opportunity to learn from a master chef the reason why The 30-Minute Vegan made the Amazon top 100 selling book list. Mark is precise, clear and calm in showing us the way of making absolutely extraordinary vegan meals. Every day is spent in a fun and engaging learning environment. Mahalo Mark!" - Dave Niekerk, Seattle Vegan Fusion Cuisine immersion student
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"I cannot put a value on this training. It has and will touch and change every part of my life for the better. I have learned skills I can use cooking for my family of six or in a work environment. I have developed ideas for business and enriched my love of humanity, the environment and myself!" - Lisa Ward, Kaua'i Vegan Fusion Cuisine immersion student
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"The workshop is not only great for experienced vegans and vegetarians, but also for anybody who is just interested in healthy living. Even as a non-vegetarian, I learned so many incredible recipes that I can't wait to try!" - Aki Morita, Kaua'i Vegan Fusion Cuisine immersion student
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"I've been vegan for many years. This chef intensive has given me the confidence and hands-on experience to support my healthy lifestyle and the health of my clients. My awareness and understanding of vegan food preparation and presentation make this training a big success for me. I highly recommend it." - Rivers Cynthia Blake, Kaua'i Vegan Fusion Cuisine immersion student
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"The Vegan Fusion training has provided the opportunity for me to better my health, the health of the environment, and to develop potential business opportunities. The course was so packed full of information, it's given me a holistic base of training from which to approach food preparation. Mark is very friendly and focused on extending his knowledge to his students. The ability to interact with him and ask specific questions that I had was invaluable to my overall understanding of cooking. I feel this course was a great investment in my quality of life for generations to come! "- Kristin ten Broeck, Kaua'i Vegan Fusion Cuisine immersion student
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"I was introduced to vegan dishes with new and exciting flavors. I am happy to say that my cooking abilities have gone up greatly, inspiring me to cook better and healthier food for my family and friends." - Kellie Pleas, Kaua'i Vegan Fusion Cuisine immersion student
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"I have never had a bland meal since I attended the training!! I am now willing to experiment and take risks in my own cooking ideas showing me that I have gained a lot of cooking confidence. I am also experiencing a true shift in health as I work closely with the new techniques and recipes. My family has now committed to eating vegetarian at least five times a week and we are now drinking one green smoothie a day. I notice that when we eat out I am also choosing vegetarian food as it is just becoming what my body wants. This is just the beginning of a long and beautiful relationship with vegan foods and flavor-filled cooking." - Victoria Markham, Kaua'i Vegan Fusion Cuisine immersion student
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"Thank you so much for such an awesome, transformational, enriching, class! All the info is really beginning to set in and I am having so much fun with food and the kitchen! I wanted to let you know how much I enjoyed and appreciated the course! The world of food and cooking has a whole new set of glasses to look through....I get the biggest joy out of creating something yummy and sharing it with my family. Walking into the health food store is a totally different, amazing experience full of ideas, fun, and inspiration. The course runs much deeper than on the surface, and will be enriching loved ones and myself for a lifetime and more! Mahalo Nui Loa for spreading your love and passion of Vegan Cuisine" - Fawne Frailey, Kaua'i Vegan Fusion Cuisine immersion student
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| In the News | | |
Check in here for the latest in Vegan Current Events
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Vegan Fusion Vision
| |  Our Mission is to promote the benefits of the vegan lifestyle for the preservation of our health and the environment and to create a more peaceful world.
Teaching others how to prepare stellar vegan cuisine is our way of bringing about positive change on the planet - a change that can be felt immediately and for generations to come.
Mark Reinfeld
Award-winning chef, entrepreneur and author of Soups On!, The Taste of Europe, The 30 Minute Vegan, The Taste of the East, The Complete Idiot's Guide to Eating Raw, and Vegan Fusion World Cuisine
"...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
Mark is the winner of Vegan.com's 2011 Recipe of the Year Award and has more than 20 years of experience preparing creative vegan and raw food cuisine. He was the executive chef for the North American Vegetarian Society's 2012 and 2013 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 five 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". For more information, please visit www.veganfusion.comBo Rinaldi
Chef, Entrepreneur, Restaurateur and Modern Day Visionary
Bo Rinaldi has over 30 years of Innovation in Food and Technology as a founder, leader and visionary pioneer of the organic food movement. A best-selling co author of cookbooks such as Vegan Fusion World Cuisine, The Complete Idiot's Guide To Eating Raw and now his latest work, The Complete Idiot's Guide To Green Smoothies, he enjoys sharing his knowledge with the vast worldwide audience.
Bo has combined decades of passion and enthusiasm in helping guide everyone he meets in understanding the wonders of creating healthy, natural and delicious fare. Bo has been a vegan since 1960 and has managed, partnered or owned many companies in the organic movement, most notably now the Blossoming Lotus Restaurants, Vegan Fusion Chef Trainings, www.CookingHealthyLessons.com and Pure Prescriptions. As a Chef, CEO Level Consultant and leader in the natural foods industry, Bo eagerly shares his creative energy, expertise and insights in the innovative projects and outreach he is a part of globally, and is engaged in the organic foods and technology arenas where transformation, innovation and sustainable business models are key factors to success. Please visit www.blossominglotus.com to see some of his latest outreach. Bo has been featured on CNN, NPR, The Thom Hartmann Program, The Aware Show and Healing With The Masters, as well as in articles in the NY Times, Newsweek and Fast Company. Bo enjoys conducting online webinars, public speaking engagements and presenting at health food conventions, as well as working closely with the leading researchers in the industry such as Dr. Michael Greger, Dr. Colin Campbell, Dr. Caldwell Esselstyn and in the past, Dr. William Connor.
A world traveler who delights in creating healthy cuisine using techniques from all the world's cultures, Bo enjoys speaking and sharing his lifelong passion of a the wonders of a plant based lifestyle with everyone he meets.
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