Chef Jason Wyrick is the executive chef of The Vegan Taste. In 2001, Jason was diagnosed with diabetes in his mid-20s and was told he would have to be on medication for the rest of his life. Instead, Jason became vegan, reversed his diabetes in eight months, and lost over 100 pounds over the course of two years. Along the way, he learned about factory farming, which cemented his decision to become vegan. He also learned that food had to be outstanding, or no one was going to eat it! He then left his job as the director of marketing for a computer company in order to become a chef and help others learn how to eat healthfully, compassionately, and well. Since then, he has co-authored the New York Times Bestselling book 21 Day Weight Loss Kickstart with Neal Barnard, M.D., and has taught alongside Dr. Barnard, Dr. John Mc-Dougall, and Dr. Gabriel Cousens. Jason became the first vegan culinary instructor in the world-famous Le Cordon Bleu program through the Scott-sdale Culinary Institute, founded the world’s first vegan food magazine, The Vegan Culinary Experience, has presented for the American Dietetic Association and the American Diabetes Association, Humana, The Wellness Community, Farm Sanctuary, and is a regular guest at the Scottsdale Culinary Festival.
He has catered for prestigious organizations, including Google, the Frank Lloyd Wright Foundation, PETA, and Farm Sanctuary, and has been featured in the New York Times, and on both local and national television. He has taught hundreds of vegan cooking classes across the United States and has taught internationally in both Costa Rica and Italy. His recipes have appeared in Vegetarian Times and have been featured in several of Dr. Barnard’s books. Most of all, Chef Jason loves good food and sharing it with others.
Find Chef Jason Wyrick online at:
Website:www.thevegantaste.com
Facebook:www.facebook.com/thevegantaste
Twitter:www.twitter.com/thevegantaste - @thevegantaste
Instagram:http://www.instagram.com/thevegantaste