Wednesday, February 1, 2006 at 2:00 pm

Cheney Dining Room, Lowe Building, Manchester Community College

Award-winning vegan chef Ken Bergeron will demonstrate how to create delicious vegetarian meals filled with flavor, color and texture.  A renowned culinary expert, Chef Bergeron brings exciting new techniques to preparing vegan meals and introduces creative and attractive meatless dishes for all to enjoy.  Audience food sampling will be available.

Bergeron is a Certified Executive Chef and has been a member of the American Culinary Federation since 1988.  He was chosen Favorite U.S. Vegetarian Chef in the fall 2002 issue of VegNews, a national vegetarian magazine.  In 1991, he won the first gold medal awarded to a vegan presentation for savory foods and pastry at the culinary arts salon in the U.S.  His entry at the 1992 Culinary Olympics in Frankfurt, Germany was the first vegetarian presentation to win a gold medal.  Bergeron supervises the food presentations at the annual North American Vegetarian Society (NAVS) summerfest festival.  Additionally, he conducts vegan workshops and lectures for organizations and companies throughout the U.S.

Bergeron's book, Professional Vegetarian Cooking was awarded the "Best Professional Book in English" at the 1999 World Cookbook Fair in Versailles, France.

For more information on the guest author series, please contact Jayne Pearson at 860-512-2785.

THIS EVENT IS FREE AND OPEN TO THE PUBLIC