This entry was posted on Tuesday, February 17th, 2009 at 3:00 am and is filed under 100% raw, Cashews, Eating, Health, Raw lifestyle, Revvell, Wellness, detoxification, healing, lifestyle, living food, nourish, nurture, nutrition, personal power, plant-based diet, raw food, raw food chef, raw foods, self-empowerment. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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An interesting interview with Matthew Kenney who is a magnificent chef. He’s traditionally trained so I asked how he got from being a traditional chef to becoming a raw chef. I had to ask how chef’s figure out what ingredients go together, what’s the best temperature to dehydrate foods; what’s the difference between coconuts and the ways to use them; what projects he’s got going on and we talked about his books.
Matthew is the author of raw food books, Raw Food, Real World; Everyday Raw and the soon-to-be released Entertaining in the raw as well as the upcoming Everyday Raw Desserts.
Enjoy!
February 17th, 2009 at 4:49 pm
Intriguing interview….I enjoyed it very much. It’s so nice to hear from Matthew as he shares a glimpse into his elegant, esthetic world. I couldn’t be more delighted about the Oklahoma project!
February 18th, 2009 at 4:40 am
Thanks for bringing us this interview Revvell. I live near Cafe 118 in Florida and after going there several times I have been wanting to hear from him. And my wish was granted
February 28th, 2009 at 3:24 am
[...] Revvell of Rawin Radio interviews Raw Food Chef Matthew Kenney :: listen [...]