Pizza Issue – Vegan Culinary Experience
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Vegan Culinary Experience – Aug 2012 by Chef Jason Wyrick
About The Author
Chef Jason Wyrick
Jason Wyrick is the executive chef and publisher of The Vegan Culinary Experience, an educational vegan culinary magazine with a readership of over 35,000 and the owner and executive chef of Devil Spice, Arizona’s only dedicated vegan catering company.
In 2001, Chef Jason reversed his diabetes by switching to a low-fat, vegan diet and subsequently left his position as the Director of Marketing for an IT company to become a chef and instructor to help others. Since then, he has been featured by the NY Times, has been a NY Times contributor, has been featured in Vegetarian Times, has been featured in Edible Phoenix, and the Arizona Republic, and has had numerous local television appearances.
He has catered for companies such as Google, Frank Lloyd Wright Foundation, and Farm Sanctuary, has been featured in the Scottsdale Culinary Festival’s premier event. He has been a guest instructor at Scottsdale Culinary Institute, and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program.
He has worked with Dr. John McDougall, Dr. Gabriel Cousens, and Dr. Neal Barnard. Recently, Chef Jason co-authored a NY Times best-selling book with Dr. Barnard entitled 21-Day Weight Loss Kickstart.
For more information on Chef Jason, visit VeganCulinaryExperience.com