Wednesday April 28th



Join world-renowned chefs and doctors, in conversation about the things you care about most. 


Episode No. 1 (of 6-part series)


Feeling anxious or stressed? It might be what you had for breakfast. 

Our food choices directly impact our mood, clarity, energy levels, and ability to focus. Nutrients inform our bodies how to function at the cellular level, and what we eat impacts our gut bacteria which sends chemical signals to our brain. If we don't get the right information, our metabolic processes suffer and our health declines leading to the development of disease like arthritis, chronic inflammation, depression, anxiety, diabetes, obesity, autoimmune disease, and heart disease. 


When chefs become doctors and doctors become chefs, we can literally learn to cook our way out of illness and overcome the fear and overwhelm of dietary choices by getting more personal with our kitchens. We can align our foods to feed our health and get incredible flavor and variety all at once.


We searched high and low to curate the most compelling group of evolutionary chefs, doctors, and change-makers into dialogue once a week to discuss their latest inspirations, passion projects, and cutting-edge visions for the future of food as medicine.


In this series you’ll get LIVE, direct access to world-renowned experts at the top of their game along with the remarkable opportunity to ask the questions you’ve always wanted answered. It’s time to live a more biologically integrated life, empowered with the tools to navigate our way to a more optimal state of health. 


"The first wealth is health." ― Ralph Waldo Emerson


To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.” ― Buddha



Why are all the major chefs moving towards a focus on health?


A quick glance at the latest news, book launches, and restaurant openings of the world’s top chefs will show a clear trend toward health: individual health, ecological health, and environmental sustainability. 


A major evolution is occurring where renowned chefs are now cooking for health as top priority, not only for the individual benefits and higher quality of life, but for the benefit to earth and future generations. The old cheffing paradigm of maximizing primarily for taste and appearance no longer seem as relevant in this new time. 


This 6-week online series celebrates the Evolutionary Chef as one that adapts to the new era we find ourselves living in, boldly innovating the delicious meals of today for the more abundant, healthy and loving future we know is possible.


Join us for 6-weeks and awaken the Evolutionary Chef in you! 


"Let food be thy medicine and medicine be thy food."Hippocrates



Mark Bittman has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series.

In 1997 the New York Times asked Bittman to create a weekly column, “The Minimalist,” which ran for thirteen years. In 2008, he wrote a Times “Week in Review” piece called "Rethinking the Meat-Guzzler" introducing millions of Americans to the connections among the overproduction and over-consumption of meat, chronic disease, and global warming.

This inspired Bittman to produce his two essay-driven books, Food Matters and VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health ... for Good, both of which were Times bestsellers (VB6 debuted at No. 1).

Simultaneously, he developed a new role at the Times, becoming the country's first weekly opinion writer at a major publication to concentrate on food while beginning a five-year stint as the Sunday Magazine's lead food writer.

Bittman has continued to produce books in the How to Cook Everything series, the general cooking bible for three generations, and has hosted or been featured in four television series, including the Emmy-winning Showtime series about climate change Years of Living Dangerously and Spain ... On the Road Again, with Gwyneth Paltrow.

He was a regular on the Today show from 2005 to 2010 (and still appears occasionally) and has been a guest on countless television and radio programs including Jimmy Kimmel Live!, Real Time with Bill Maher, and NPR’s All Things Considered, Fresh Air, and Morning Edition; his 2007 Ted Talk, “What’s wrong with what we eat,” has been viewed five million times. He was distinguished fellow at the University of California, Berkeley and a fellow at the Union of Concerned Scientists; he remains a fellow at Yale and is now on the faculty of Columbia's Mailman School of Public Health. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

Bittman is also the editor-in-chief of The Mark Bittman Project, a newsletter and website focusing on all aspects of food, from political to delicious. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.

Schedule


  Wednesday, April 28th
Available in days
days after you enroll

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$25

The Evolutionary Chef: Episode One - Mark Bittman

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Click this link and gain access to each speaker’s favorite recipe and exclusive pre-recorded cooking demos.