Ken Bergeron

I also would like to submit Bio information for my all vegan recipe book

Professional Vegetarian Cooking. I think the info will help people

especially if the book is viewed as Vegan. In 1999 I and my publisher

were afraid to use the word Vegan in the title because it was considered

too radical. Not now!

Author Bio follows Thank You!

Ken Bergeron Vegan Certified Executive Chef

by the American Culinary Federation

chefkenbergeron@att.net

Over 35 years experience as a vegetarian and vegan chef

Founder It’s Only Natural Vegan Restaurant, Middletown, CT

Author of: The 100% vegan recipes

Professional Vegetarian Cooking 1999. Awarded “ Best Professional Book in English” at the 1999 World Cookbook Fair, Versaille, France

Chosen Favorite U.S. Vegan Chef, 2002 in “Best of” issue of VegNews national magazine.

First ever Gold medals all vegan ( no vegan or vegetarian winners prior) awarded for savory foods and pastry at culinary arts salons in the U.S. (1991,1994) and at the "Culinary Olympics" in Frankfurt, Germany, 1992. All Raw Foods Platter at the 2002 Connecticut Chefs' Association Culinary Salon.

CT Chefs Association Chef of the Year 1996

Leadership and Professionalism Award CT Chefs 2017

Chef for North American Vegetarian Society “Summerfest" 1993-2011.

Places that I have conducted workshops, include

Bates College, Smith College, Williams College University of CT

Manchester Community College, Culinary Institute of America

The Escoffier Society of Toronto

CIGNA Insurance Hartford, CT, and Philadelphia, PA 1993 t0 2006

Eastern States Exposition , Harvest New England cooking program