Matthew Kenney is an American celebrity chef, entrepreneur, author, and educator specializing in plant-based cuisine. He is author of 12 cookbooks and is the founder of the companies Matthew Kenney Cuisine and Matthew Kenney Culinary, a plant-based diet education and wellness business offering courses in several countries and online.
Video Matthew Kenney
Early life
Kenney was born in the U.S. state of Connecticut, and grew up on the coast of Maine. After graduating from the University of Maine with a degree in political science, he became a chef. He attended the French Culinary Institute, now the International Culinary Center, learning classical culinary techniques. Upon graduating (1990), he worked at various kitchens in New York City.
Maps Matthew Kenney
Career
Kenney opened his namesake restaurant "Matthew's" in 1993 in New York City. He became Food & Wine magazine's "1994 Best New Chef". He opened the restaurants Mezze, Monzu Canteen, Commune and Commissary.
In 2004, Kenney and partners opened a vegan restaurant, Pure Food and Wine, in New York City. Kenney left that venture in 2006 to launch his own lifestyle company and continued writing books on the subject of plant-based cuisine.
In 2009, Kenney opened his first culinary academy in Oklahoma City. In 2012, he moved the renamed Matthew Kenney Culinary Academy to Santa Monica, California and relocated his company to Los Angeles.
In 2012 Kenney formed Matthew Kenney Cuisine, a California-based lifestyle company offering a variety of plant-based services and products, including hospitality, education, media, products and services.
Books
- 1997: Matthew Kenney's Mediterranean Cooking: Great Flavors for the American Kitchen
- 2003: Big City Cooking: Recipes for a Fast-Paced World
- 2005: Raw Food/Real World: 100 Recipes to Get the Glow ISBN 0-0607-93554
- 2008: Everyday Raw ISBN 1-4236-0207-2
- 2009: Entertaining in the Raw ISBN 978-1-4236-0208-8
- 2010: Everyday Raw Desserts ISBN 1-4236-0599-3
- 2011: Everyday Raw Express: Recipes in 30 Minutes or Less ISBN 1-4236-1891-2
- 2012: Raw Chocolate ISBN 978-1-4236-2105-8
- 2013: Everyday Raw Detox (with Meredith Baird) ISBN 1-4-2363015-7
- 2013: Everyday Raw Gourmet ISBN 1-4236-3480-2
- 2014: Plant Food (with Scott Winegard and Meredith Baird) ISBN 1-4236-3062-9
- 2014: Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat ISBN 1939629365
- 2017: PLANTLAB Cookbook with Regan Arts
References
Source of article : Wikipedia
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