2021 Conscious Cuisine Lecture/Cooking Demonstration

2021 Conscious Cuisine Lecture/Cooking Demonstration

This program was part of the 2021 Health meets Food: The Culinary Medicine Conference. To register for this year's conference click through to: https://culinarymedicine.org/conference/

Chef Cary Neff is devoted to cuisine that is both satisfying and healthful. Chef Neff revolutionized healthy cooking with the introduction of Conscious Cuisine®. A quest to utilize food as medicine to demonstrate wellness thru conscious effortsto select, prepare and enjoy nutrient dense foods that excite the senses with satisfying flavors and immune boosting goodness. Chef Neff is a fierce advocate in combating food insecurity, engagement with local and national food banks by creating delicious recipes of most readily available plant-based ingredients. Re-inventing Americas dinner plate by using properly portioned animal proteins as a tasty compliment to provide unparalleled flavor and balanced nutrition. His New York Times best-selling cookbook, Conscious Cuisine, reflects this “savoring the moment” philosophy with recipes that are delicious, elegant, and easy to prepare.

As an independent culinary consultant and president of Culinary Innovations and Neff Group consultant services as well as Conscious Food Solutions, Chef Neff heads a think tank of talented food scientist, dietitians, chefs and physicians dedicated to re-invent food industries servicing healthcare, education, senior care, and hospitality food service. Demonstrating how to purchase foods, consciously, how to develop menus and recipes mindfully by focusing on the power of food to deliciously satisfy and nourish.

Trained in classical French cooking at Chicago’s venerable Washburne Trade School while apprenticing under the tutelage renowned chefs and award-winning restaurants and hotels. Chef Neff has enjoyed a fascinating culinary career. Formally, serving as the Vice President of Morrison Healthcare/Compass One. In addition, Chef Neff held positions as executive chef at the 8700 Restaurant, in Scottsdale, AZ, and has served as both the general manager and executive chef of the historic Wrigley Mansion Club in Phoenix. He was also the first chef for the Scottsdale Princess Resort, playing an instrumental role in obtaining the coveted AAA Five Diamond and Mobil Four Star awards; he also held prestigious positions at such respected Chicago establishments as the Ritz Carlton-Four Seasons Hotel and the Park Hyatt Hotel.