Centered Chef: another veggie-friendly resource | Bleader

Centered Chef: another veggie-friendly resource


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  • Centered Chef
Ryan Hutmacher was in sales management when he had what he calls "a quarter-life crisis": "I was making lots of money for other people, but I wasn't happy in corporate life." So at 24 he quit and enrolled in Kendall College's culinary program. After that he spent some time in France, where he came to appreciate that food could be both satisfying and healthy. "I weighed 50 pounds more at the time than I do know," says Hutmacher, who has since gone in to compete in triathlons, a marathon, and an Iron Man competition. He worked as a caterer and personal chef for a time, then in 2008 he started Centered Chef, a West Loop culinary studio and cooking school with the motto "Educate, entertain, and inspire wellness." There's a waiting list for tonight's class, Back to the Basics 101: Vegetables, but upcoming classes include Lighter Side of Pizza and Gluten-Free Baking. Centered Chef also offers combined yoga and cooking classes—for example, beginning yoga followed by knife skills. Hutmacher says the sessions usually run about $100 and are "an intensive but casual" two and a half hours long.

Read more from Vegetarian Week:

Kevin Warwick's cover story, "Eat Your Veggies," a collaborative guide to vegetarian and vegan Chicago

The case of the media pioneer who didn't shut up and eat his veggies, by Michael Miner

"'But you can eat turkey!'", by Kate Schmidt

"Seriously, hold the honey: Should vegans stick to their guns?" by Kevin Warwick

"On flexitarianism, a Thanksgiving first, and various levels of vegetable-based obsession," by Mara Shalhoup

"One bite: Phoenix spicy tofu stir-fry," by Mike Sula

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