Knowledge Base › Dan Marek - Ask Me Anything (Office Hours)

Is culinary RX a short version of the Forks over knives course?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on November 22, 2022

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

View Event Details

Question

Phyllis Melton Giddings

Is culinary RX a short version of the Forks over knives course?

Answer

No, it's not they're completely there are two completely different things. The Forks Over Knives course is there are a couple of them they're you know specifically directed on no oil plant-based cooking and they're you know talking about, you know, really looking at the lifestyle as a whole according The Forks Over Knives, you know Canon and you know, that's very close to what is developed in culinary RX culinary RX was developed more for doctors to be able to prescribe to two people that have come to them and looking to be able to make a lifestyle change. They're very similar in the style where culinary RX does lean hard into Whole Food plant-based. It's not a hundred percent no oil, but it's pretty close to it and you're gonna see a lot of the same things overlapping but you are going to see more of a focus on Information from doctors and culinary RX and why you should be making the change as whereas and forks of our knives you're going to see a little bit of that but more focus on the techniques and cooking than you would you know, it's just more of a focus on the cooking aspect of it. or culinary RX is I don't want to say it's like a 50/50 but it definitely has a lot more emphasis on the on the health reasons and health issues to be able to look at a whole food plant-based diet.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.