Chef Dan Marek is a leading expert in plant-based culinary specialising in instruction and content development. He has worked as a leader in plant-based cuisine, transforming school food, online culinary instruction, writing, and recipe development.
Plant-Based Only
Catering, Consulting, Cooking Classes, and Apparel.
Plant Based Only hosts Dan's catering business, cooking classes, and the apparel company Rooted Tees.
Plant Based Only catering is available for private suppler clubs, parties, events, and company delivery upon request. Check out the full menu for ideas on menus, but a consultation is always recommended.
Supper Clubs are hosted at the customer's home or a rented space and is a full service event for a small party (usually 6-10 people at each event). Please use the contact tab at the end of the page for more info.
Dan also hosts a variety of plant-based cooking classes that are available at you home or a rented space. There is also a "Chef's Table" option where Dan sets up a 'cooking show' like experience at your house and shows you how to cook a meal in your own kitchen. All options are hands on except the Chef's Table.
Rooted Tees is Dan's apparel company selling t-shirts with a purpose - "Because Vegetables Need Advertising Too."
A host of designs are available and a new one comes out each month. Rooted Tees is also proud to host the apparel collection for the Sarno Brother's Wicked Healthy brand. Custom orders are also available after consultation.
Whole Kids
Foundation
Gardens, Salad Bars, Education.
HEALTHY TEACHERS& FOOD SERVICE
Dan helped design and run the Healthy Teachers and Healthy Food Service Programs that were designed to provide teachers and school staff with nutrition inspiration and healthy cooking techniques to transform their own wellbeing, serve as healthy role models for their students, and be the change agents in their own communities.
GARDEN GRANTS
Created in partnership with FoodCorps, the School Garden Grant program provides a $2,000 monetary grant to a K-12 school, or a non-profit working in partnership with a K-12 school, to support a new or existing edible garden on school grounds.
SALAD BARS
Salad bars are a viable component of a federally reimbursed school lunch. The cost for one freestanding, mobile salad bar grant is $2,625. This includes everything a school needs to get started: the bar, chill pads, pans and tongs. Each salad bar can serve a school for 10 years, which makes it incredibly cost effective!
Rouxbe Online Culinary School
The leading online culinary school offering courses for home-cooks and professionals.
Jacques Pépin: A Legacy of Technique
Created by Jaques, Dan and the Jacques Pépin Foundation, this course will teach you how to "cook more like Jacques" by decoding and explaining the principles underlying the techniques that inform his cooking.
The Blue Zones Cooking Course
Inspired by the recipes of the best-selling Blue Zones Kitchen cookbooks, Dan designed this course to have author Dan Buettner lead you through a step-by-step cooking course full of plant-forward recipes.
Plant-Based Pro
Building on the foundation of the course built by chef Chad Sarno, Dan updated this course known as the most comprehensive plant-based course ever created.
Culinary Foundations for Business
This program provides comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world. Upon completion, your cooks will be well down the path of building a strong culinary foundation necessary to excel in your kitchen and their career.
Plant-Based Menu Planning
One of my most popular live events on menu planning for the week
Plant-Based St. Patrick’s Day
Check out this video from my Rouxbe Live Event
Plant-Based Holiday Meals
Check out this video from my Rouxbe Live Event