Chef Tal Ronnen
Southern California based Chef Tal Ronnen won nationwide acclaim as Oprah Winfrey’s chef during her 21-day vegetarian and vegan diet and is the author of the New York Times bestseller, The Conscious Cook. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide, is currently the consulting chef of LYFE Kitchen in Palo Alto, California, and a collaborating chef at The Wynn and Encore hotels in Las Vegas.
A longtime fan of Lucini, Chef Tal uses Cinque e' Cinque to make a savory chickpea cake full of roasted mushrooms and tops it with arugula dressed in a tangy vinaigrette. The result - a vegan dish so appetizing no one will miss the meat. Read on for an interview with Chef Tal and click here for the recipe...
Where do you look for inspiration in the kitchen?
In all of the fresh and seasonal produce we bring in to the restaurant.
What three ingredients are you never without?
Garlic, shallots, salt & pepper.
What is your favorite “day-off” from the restaurant meal?
Peanut butter and jelly sandwiches!
Do you prefer sweet or savory?
What is one skill that is essential for every home cook to know?
Getting all of your ingredients organized before you start preparing the dish – measured, weighted, etc.
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