Please join Chef Paul Vugteveen at Pierce Cedar Creek Institute on Saturday May 7 to learn about vegan cooking.
Vegan diets offer a variety of health and environmental benefits, and interest in them has grown rapidly in recent years. Chef Paul Vugteveen will highlight several vegan recipes, including how to make vegan cheese and meat alternatives that can be used in favorite recipes.
Date: Saturday, May 7
Time: 1:00 p.m. to 3:00 p.m.
Cost: Members $20 | Non-Member Adults $25
Program limited to 20 participants. Preregister here.
Chef Paul Vugteveen is originally from Zeeland, MI. Paul Vugteveen is the Chef at Pierce Cedar Creek Institute in Hastings, MI. He gained much of his cooking experience at the JW Marriott in Grand Rapids, MI, then spent 2 years as an artisanal pastry chef at Zingerman’s Bakehouse in Ann Arbor, MI. He also worked as a Bread Baker at Avalon International Breads in Detroit, MI, specializing in naturally leavened breads. He also spent more than two years growing organic vegetables at Brines Farm in Dexter, MI.