#44: Chef Del Sroufe - Cooking Up a Storm with Chef Del
Chef and Author, Del Sroufe
We were overwhelmed with the positive response of last week’s episode with Chef Ken Rubin, so we decided to keep that momentum going this week with Chef Del Sroufe. If his name isn’t familiar, his work will be. He authored, Forks Over Knives: the Cookbook, The China Study Quick and Easy Cookbook, and Better than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant-based diet.
Not only does he share some of his favorite practical cooking tips for common staples in your home - beans, potatoes, veggie stock, and even low-fat recipes for delicious cheese substitutes and guacamole (that you won’t want to miss), BUT - he also talks openly about his own struggles with health and weight.
Like many of us, Del has fallen victim to overstress, overeating, and finding comfort in the wrong foods. Sound familiar? He’s in the middle of his own personal reset just like many of you, so let’s do it together with love and empathy. His transparency may just be what you need to help you right now.
Episode Resources:
Tips for this episode - get the PDF file here.
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ABOUT CHEF DEL
Del’s cooking career began when he was just eight years old; creating dishes from whatever he could find in his father’s kitchen. By the age of thirteen, he was flaunting his culinary talents by preparing family dinners, much to his mother’s delight. After high school, Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. Selling suits and ties did not polish Del’s wing-tipped shoes so he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s premier vegetarian restaurants, The King Avenue Coffeehouse, and began to establish himself as a leader in the industry.
In 1997 Del opened his own bakery, Del’s Bread, where he created, prepared, and served delicious vegan pastries, breads, potpies, calzones, smoothies, and other sorted delicacies to the palate of his Columbus based clientele. In 2001, Del transitioned from his bakery business to start a vegan Personal Chef Service, preparing eclectic plant-based cuisine to his already captivated audience. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years with his students.
In 2006, Del joined Wellness Forum Foods as Executive Chef, where today he continues the tradition of delivering great-tasting plant-based meals to clients locally and throughout the continental United States. Del continues to teach cooking and health classes and is a keynote speaker at local venues and events around the country.
Del is the author of Forks over Knives: the Cookbook, on the New York Bestseller list for more than 30 weeks; Better than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant-based diet and; The China Study Quick and Easy Cookbook.
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