.
©2007-2011 Vegan Culinary Academy, LLC All Rights Reserved
Our Instructors
Chef Ray Duey, CEC (Guest Instructor)
Chef Ray Duey of Woodbridge, California, uses apples, melons and other fruits and veggies as his medium to work artistic magic for students. In one example, students learn to take a green apple, slice layers and arrange the pieces to first resemble a butterfly, then, just minutes later, a swan.
Duey, a Certified Executive Chef and member of ACF California Capital Chefs Association has spent the last two decades developing his skill and creating fruit-and-vegetable carvings for weddings, events, classes, and seminars. In 2004, he opened Chef Ray Presents, where he teaches the specialized art form to a wide variety of professionals across the United States. Duey has received numerous awards in national and international competitions, In addition, he also is Corporate Executive chef at Buffet Euro, San Francisco, California. For more information visit his website at: http://www.chefgarnish.com/
Chef Christensen, formerly a nurse, made her career change to culinary over twenty years ago when she created her own restaurant serving vegan lunches. Located in Lake county and known as Nature's Bounty, the restaurant has grown and become known for its organic Bounty Burgers, hearty soups, fresh-squeezed juices and salads.
Ten years ago, Chef Sharon took on new responsibilities as the Executive Chef at the former Weimar Institute of Health and Education and Head of Vegan/Vegetarian Culinary Arts Program at Weimar College. In 2005, she completed coordination of Educational Assurance and Recognition by the American Culinary Federation.
Being a Certified Executive Chef with the ACF and a Certified Nutritionist, Chef Christensen is well aware of what it takes to have first-class vegan culinary instruction. As Director of the Vegan Culinary Academy, she will provide the setting for high quality instruction, demonstration of skills, and individualized coaching to assist each culinarian in achieving his or her culinary goals.
Working as a team, William and Janice are passionate about Raw Cuisine. They frequently hold seminars, workshops, and classes to share the benefits of preparing soups, entrees, desserts, breads, and other gourmet dishes entirely from raw fruits, nuts, grains, and vegetables. They have an ongoing interest in food development. Examples of their work can be found in the Bill's Best seasoning line as developed for Nutriline Foods, Inc.
A graduate of Orlando Culinary Academy, Chef Cook is also a career changer. Having a B.A. in sociology, he spent many years in social work before deciding to become a chef. With a background in restaurant and institutional cooking, Chef Cook is very articulate demonstrating cooking skills acquired at a French Cordon Bleu world famous school. Currently he is the head chef of the Albion Extension campus of Pacific Union College.