In this episode we have one of the world’s leading chefs and pioneer of plant based cuisine, Matthew Kenney. He has more than 40 plant based restaurants globally and was twice nominated as one of the American’s rising star chefs by the James Beard Foundation and was named one of America’s best new chefs by Food and Wine Magazine. Matthew tells us about when and why he started his plant based journey, and then what led to him creating his plant based restaurants and plant based culinary school, which has students from all over the world.
Becoming a chef 1:10
Starting plant based restaurants 5:49
The physical benefits he experienced 9:28
Matthew’s routine 15:24
The obesity epidemic 18:23
The culinary school 23:44
His inspiration and the future 28:12
Tips for people starting 34:59
Find Matthew 38:55
“I still feel like they always say, ‘Oh healthy food, or plant based, it doesn’t taste as good.’ and I think the moment people realize that it actually tastes better, because that’s truly what I believe, that’s when you really just change your perspective and they can start changing some habits.” 17:29
https://www.matthewkenneycuisine.com/