Where: Hallwylstrasse 24, 8004 Zürich
When: January 24, 2019
Time: 18:30 – 20:30 hrs
Doors open: 18:00 hrs
Price: CHF 89.00
About the workshop
You can view a vegan diet either in terms of what it excludes or what it includes. Most people make the choice to embrace a vegan lifestyle on their own and immediately see all that it includes. For others, the choice is sometimes forced upon them, say for medical reasons, and it is hard to look beyond the meat and dairy lifestyle that seems so comforting. But everyone who makes this choice has to begin somewhere, and that is often the biggest obstacle.
Jack’s path to a healthy, plant-based lifestyle was not exactly planned. After years of thinking a healthy lifestyle meant purchasing and preparing organic meats and dairy…with the occasional sweets of course, Jack’s life suddenly changed one afternoon during a ‘very normal’ jog. A few weeks later and a life-changing diagnosis, he was forced to make a change of lifestyle – and a quick one too! Jack embraced a lifestyle that virtually eliminated saturated fats, and that change led Jack on a path toward ‘veganism.’
In this workshop, Jack will share more details of his journey and what he learned along the way. He will speak about the nutritional misconceptions often attributed to a vegan diet, the different levels of going vegan, tips on how to make a successful transition, how to convert favorite recipes, traveling tips and the unexpected side effects of a healthy, plant-based lifestyle.
This workshop is appropriate for everyone…just bring along an open mind, all your questions, and of course, an appetite!
Jack is partner/food instructor for Laughing Lemon Food & Wine, a private company offering educational courses in food and wine, recipe development and exclusive catering services. Jack is also contributing editor to the Overcoming Multiple Sclerosis cookbook and he has produced a number of cooking videos. He is currently working on his new project – a plant-based (and subscription-based) electronic cookbook with tons of recipes, tips and useful information. Jack’s professional cooking experience includes a number of years working in gourmet restaurants throughout Northern Italy, Switzerland and France. His extensive culinary education includes a degree from the prestigious New England Culinary Institute in the USA, a master’s certificate from the Italian Culinary Institute and a number of highly technical certificates. Most recently, Jack earned a professional certificate in Professional Plant-Based Cooking from Rouxbe Cooking School. Jack and his wife have used their extensive knowledge and experience in teaching since 2004.
You can find out more about Jack by visiting this link: https://myfreshattitude.com/introduction/