This series of 4 classes will focus on preparing healthy foods that taste great using a variety of plant based ingredients (fruits, vegetables, grains, beans, legumes) without having to be in the kitchen for hours. A variety of dishes, including appetizers, entrees, sides and desserts will be made and shared each class. This is a demonstration class, with everyone gathering in the kitchen at the Neighborhood House in Northeast Harbor, 3 to 4 different dishes will be prepared during each class for everyone to share. Recipes for all of the dishes will be distributed at the beginning of each class so folks can follow along and ask questions as we go. Depending on the menu for the day, Stefani may ask interested participants to help prepare the dishes and help with clean up after class. Stefani wants everyone to know - “I am a chef nor a professional nutritionist ,and will not be giving any advice, just sharing my knowledge of foods and my experience with my plant based diet.
About the instructor
Stefani Berkey eats only plant-based foods – fruits, vegetables, beans, grains and legumes – no meat of any kind, no fish, and no dairy. Family heart disease and inherited high cholesterol started her on this journey over 8 years ago. She has taught a variety of cooking classes over the years. having started cooking while at University of Denver studying Hotel Restaurant Management. From there she went to Cordon Bleu Cookery school in Europe, and then moved to Seattle where she had a variety of professional cooking jobs, from butcher to banquet chef to private caterer. While in Seattle she also started doing cooking demonstrations and teaching a variety of cooking classes. After moving to Maine 35 years ago, she did catering and taught cooking classes at UMaine conferences and Institutes for several years. Although she does not cook professionally any longer, her love for cooking and learning about foods has continued. She has taught a variety of classes through Adult Education, Cooking Matters, Tiller & Rye (a health food store in Brewer), and most recently (before Covid) teaching a series on plant-based cooking at RSU 14 in Sullivan.