“To see the five French Mother Sauces adapted for vegan cuisine opens a NEW culinary chapter that would delight my great-grandfather.” — Michel Escoffier

Veteran Executive Chef, IKA Culinary Olympic Gold Medalist, and vegan pioneer, Chef Ron Pickarski believes that vegetarianism is essential to a healthy balanced diet, that it will become the prominent cuisine of the 21st century, that classical cuisine should be translated to vegetarian and vegan cuisine, and that educating personal and professional cooks is necessary to address increased global demand.

That is why he authored and self-published a comprehensive easy to understand, vegetarian plant based textbook cookbook written to easily be integrated as an supplement into existing culinary curriculums to educate both professional chefs and inspired cooks on the basics of vegetarian cuisine.

This cookbook offers a new exquisite vegan cuisine focused on ancient, traditional, and modern vegan proteins, plant-based ingredients, and cooking techniques unique to vegan cuisine. With more than 400 recipes and 1200 variations, this cookbook addresses vegan proteins (Seitan, Tofu, Tempeh, beans, and meat style proteins), classical French and modern American pastries, many gluten-free choices, limitless center of the plate and classical mother sauce options, complementary salads and sides, and elegant non-dairy desserts.

As culinary educator, Chef Ron explores the story of vegetarianism. The book addresses different vegan protein sources, ingredients used in vegan cooking today, plus modern and ancient ways to create and prepare entrées and pastries. He adapts classic recipes including steaks, cutlets, pâtés, and duxelles, offers smoking options and more, and translates the five French Mother Sauces into vegan cuisine with an array of variations. With more than 100 desserts Chef Ron presents non-dairy pastry creams, ice cream made in a blender, and introduces the chemistry of vegan pastries.

Want to learn and experience the cuisine and improve your vegan culinary skills, create innovative classical and modern vegan menus, and reduce food and labor cost? Buy the book with 35% discount. It is the best investment you will ever make in learning vegetarian cuisine.

Chef Ron elevates vegan food from everyday fare to simple sophistication already in demand by today’s consumers. With health as a driver and a vocal audience supporting culinary change, The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks is now a necessary resource for every home and professional kitchen.

“

…—this may be the future of classical cuisine.” Chef Louis Perrotte, Former Chairperson of the World Association of Chef Societies, Continental Director of the Americas, American Culinary Federation Vice President, CEC, AAC, HOF

“Invaluable…Chef Ron shows his mastery of vegan and vegetarian cuisine, teaching the core principles of vegan protein nutrition, special techniques, and flavorful food.” Chef Helmut Holzer, CMC

“A dedicated professional, Chef Ron brings a marvelous creativity to reinterpret the classics with his vegetarian culinary skills. I am honored to endorse this book.” Chef Hilmar Jónsson, former Vice President, World Association of Chefs Societies, CMC, AAC

“Chef Ron’s book is a valuable and necessary tool for all who want to fully understand this new twenty-first century cuisine—animal-free with classical standards and classical taste.” Chef Alfonso Contrisciani, CMC, MC, WGMC, ACE, AAC

“Chef Ron is a true pioneer and leader through his creative innovative approach to outstanding world-class vegetarian cuisine! The heart of this book reflects his passion, showcasing vegan dietary principles with basic cooking fundamentals along with modern techniques and methods that are dedicated to vegetarian culinary excellence for all to enjoy and savor.” Stafford T. DeCambra, CEC®, CCE®, CCA®, WCMC, AAC® Chairman, American Academy of Chefs®, American Culinary Federation

More details about the book below. Shop now at http://www.eco-cuisine.com/

Publisher: Eco-Cuisine Inc. – March 7, 2016

ISBN: 978-0-692-41536-8

Hardcover, 400 pages

$59.95 ($39.95 / 35% discount special price only at Eco-cuisine.com)

Book available exclusively from Eco-Cuisine.com

Contact: Ron Pickarski, 303-402-0289, [email protected]

A fantastic and unique network between the 5 Nordic countries (Norway, Sweden, Iceland, Finland and Denmark) which has existed in 76 years. Nordic Chef Association is a very active organization and the corporation has never been better and closer than now, and all countries has huge benefit from it.

The key to success lays within the respect for the different countries and their chef organizations, we all push each other forward and exchange experience to have better organizations and results.

NKF has a board with 2 representatives from each country, we elect a NKF president at the congress each second year, in the current period it is Uffe Nielsen from Denmark.

One of our focus areas are our national teams, where we help and exchange experience on logistic, organization and structure, when we are not competing in competitions. It helps and strengthened us to be among the best in the world.

Latest success for NKF is starting our Nordic youth forum, it is a strong network, and has during the past years gained hundreds of new young chefs, for our Young Chef Clubs.

NKF have each year help the competition, Nordic Chef of the Year for both junior and seniors, since 2014 the waiters has joined us in Nordic Waiter of the Year. Tit is a well-recognized competition between each “chef of the year” from the 5 countries, with focus on Nordic food and gastronomical culture.

NKF is proud to have a good and close corporation with our sponsors, as sponsor you are part of our “Nordic family” as so, we network and support each other, to be the best we can be. we work together on joined stands at different fairs, to promote our fantastic products and the Nordic spirit.

Politically we stand shoulder by shoulder, and internationally we speak united, for better results and influence.

NKF has part in defending and develop the great results the Nordic countries has achieved thru “Nordic kitchen” with some of the best national teams, global chef winner, Hans Bueschkens trophy, and some of the most innovative restaurants in the world.

NKF will remain strong and keep pushing, in the years to come, with 9000 members, strong national teams, inspiring young chef clubs and corporation and exchanging knowledge across our borders, we are ready for the future.

What is the Nordic Chef Association (NKF)?