Vegetarian Awakening Conference

In April 2006, I attended the First Annual Vegetarian Awakening Conference held at Grand Rapids Community College in Michigan. I am a natural foods chef and educator, and have been a vegetarian for 30 years. This conference was a one-of-a- kind event for home chefs and professionals.

Presented in a forum devoted to looking at the future of vegetarianism, the depth and diversity of thinking about food was truly unique. Top vegetarian and vegan chefs were invited to give cooking demonstrations and to take part in panel discussions regarding the direction of this cuisine. We examined current trends, new ideas, and even honed our culinary skills. The 140 participants experienced the vegan cooking lifestyle that is sweeping across North America. The highlights of the conference were the cutting edge demonstrations, which taught both essential and exotic techniques for vegetarian meal preparation. I sampled 10 types of chocolate, scored a mango, and made seitan cutlets.

Health Diagnosis Changed His Direction

Chairperson Kevin Dunn told us he was a “chef first, vegan second.” He stressed the importance of flavour and presentation. As a graduate of the Culinary Institute of America in Hyde Park, New York, he travelled and worked across the country. At the age of 35, he was diagnosed with diabetes and heart disease. It became his mission to redevelop many classical dishes into healthier vegan alternatives that would satisfy anyone’s palate.

Chef Dunn stressed how important it was for students in the culinary management program to be well educated in all types of cuisines, including vegetarian, vegan, and raw. With university campuses demanding 40 percent of their food to be vegetarian, the trend towards eating lower on the food chain can only go higher.

The Missing Link

We all know that a diet high in animal fats, proteins, and cholesterol can lead to many health problems. Health organizations such as the American Cancer Society and the heart and diabetic associations have stated that diet and lifestyle play a major role in developing certain illnesses and diseases. More research than ever is being conducted on the link between health and diet.

That is why this groundbreaking conference was so important. It contained the missing link–how to prepare delicious, sustainable, fast vegan food for consumers and food professionals.

The Canadian chef, Bryanna Clark Grogan, offers culinary vacations and workshops for students and professionals. As a food writer, author, and chef for over 35 years, she has seen the demand explode for tasty, nutritious vegan foods. Visit her website at bryannaclarkgrogan.com.

For information about next year’s conference, visit vegetarianawakening.com.