Mark Reinfeld is a widely acclaimed chef, author of seven books, gourmet recipe developer, and culinary consultant and trainer, drawing upon over 20 years of preparation experience in innovative vegan and raw food cuisine. Since 2012, he’s served as an Executive Chef for North American Vegetarian Society’s Vegetarian Summerfest.
Mark was the founding chef of the award-winning Blossoming Lotus Restaurant in Kaua'i. Through his Vegan Fusion company, he offers consulting, chef services, culinary workshops, chef trainings and teacher trainings internationally. He has also received Vegan.com’s Recipe of the Year award, and Aspen Center for Integral Health's Living Foods category Platinum Carrot award, which recognizes America's top "innovative and trailblazing healthy chefs."
Classes for the 2017 Cruise
Food Activism: Bridging the Gap Between Nutritional Knowledge and Life-Changing Action
According to increasing evidence, plant-based diets are better for the health of both people and the planet, leading to a dietary revolution. The more people who enjoy plant-based meals, the better it is for all of us. The key to having more people embrace this lifestyle is to have the food taste amazing. In this discussion, Mark will reveal practical tips he has discovered over the last 20 years on how you can greatly expand your creativity in the kitchen. He will share how to view recipes as templates, so that one recipe can transform into thousands. Strategies are discussed on how to best share this information with friends, family and members of your community so that they too can be part of the revolution.