Contributors

Matthew Kenney found he had a passion for food and the restaurant business, and after completing college, enrolled in The French Culinary Institute.

He went on to become an acclaimed chef, opened several restaurants, has written several books, and is an entrepreneur.

Through his culinary career he discovered his dietary preference leaned toward a plant-based diet. Matthew was introduced to raw food when a friend invited him to a raw food restaurant. That was the pivotal experience that opened a new world of culinary exploration, so well expressed by Matthew’s style and passion for delicious raw food.

Articles by Matthew

Frozen Pumpkin Flan with Cinnamon Foam

Jim Hickok was introduced to raw food while a culinary student at Johnson & Wales University, Denver.

After graduation he studied for a time with herbalist Brigitte Mars. He also developed a raw food program for Whole Foods Market. His repertoire of forty items included customer favorites like Raw Zucchini Hummus with Mediterranean Flax Crackers and Frozen Lemon-Date-Sesame Treats.

After leaving Colorado he worked in restaurants in New York and Las Vegas including Emeril’s Fish House and Bobby Flay’s Mesa Grill.

At present he is the owner of Toast of the Town, which provides personal chef services and culinary classes in Southern California.

Articles by Jim

The Fundamentals of Choosing A Chef’s Knife

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