I’m a professional nature foods chef, with 30 years experience working in restaurants, catering, cooking for groups on retreat, and giving cooking classes. My first chance to work in a professional kitchen was unforgettable–I was an apprentice in a tiny vegan macrobiotic restaurant in Osaka, Japan. My many thanks to Yoshi-san, the chef who put up with the antics of an uncouth gaijin for more than 13 months. While I’m not strictly vegan or vegetarian, almost everything on this blog is, because that’s what interests me, that’s where my passion lies. For nearly 25 years, I’ve been head chef for the Gourmet Vegetarian Dinners in Palo Alto, and for 15 years, I’ve been the chef at the Saratoga Springs Retreat Center, Upper Lake, Ca. Please join me on this journey to find a way of eating which is fully satisfying, both delicious and health sustaining. Questions and comments are welcome. Gary Alinder
CONTACT: Email me (Gary): Alindersf@aol.com
–Catering for small and medium size groups
–Cooking for groups on retreat
–Cooking classes, both group and private
Please contact me for more detailed information.
“Our whole group was delighted at every meal (me too!) to find the best vegetarian foods and perfectly cooked meat and seafood options. The veggies were always firm, not mushy – and there was no end to amazing desserts. Every soup was world class. The whole grain bread was incredible. Food is big for our group and people were flat-ass impressed:)” –Patrick Numair, group leader, in an email after a retreat he sponsored at Saratoga Springs Retreat Center.
All contents © 2009-2012 by Gary Alinder
PHOTO: By Gerard Lum