Devolving Palate
About
"Reigning in your palate, taste bud by taste bud, one recipe at a time. " Chris Constantino is a San Francisco Bay Area native and has been an off and on Vegan since 1993. With a background in Beer and Wine making supply sales he is an accomplished brewer and vintner with several amateur fermenting awards under his belt. The Alameda County Fair has awarded him numerous ribbons for pickles, jams, spice rubs, and more and the San Francisco Giants and Tecate Light named his Chili recipe the best in 2009. He is a graduate of Mark Reinfelds Vegan Fusion Academy: Essentials of Raw Food Fundamentals and Plant Based Cuisine courses and has taken online cooking classes with Alice Waters. His recipes are as quirky and original as his personality, utilizing Air Fryers, Instant Pots, Vitamix and Food Dehydrators to make Vegan cooking fun, healthy and accessible to everyone, young and old.
I love teaching, cooking and eating unique dishes!!!
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Let's get you comfortable cooking healthy Vegetarian and Vegan meals. I specialise in instapot, airfyryer, and vitamix cooking and juicing.
Whats comfort foods do you like? We can make something plant based that you will love!
What education and/or training do you have that relates to your work?
I am a certified Vegan Fusion chef/instructor and have taken numerous cooking classes and won tons of ribbons at the Alameda county fair.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I need to teach a 2 hour class to 15 people to pass a culinary program that I am enrolled in and am willing to do it for free!
We can make almost anything you want , just name it.
I love making
Vegan Middle Eastern Dinner Plates including Falafel, Hummus, Tzatziki, and more.
Grilled Taco -kabobs
Pizza/focaccia
Bulter Soy curl BBQ chicken sliders
Almond Milk from scratch.
meaty carne de soya chili
Soy chorizo enchiladas
Vegan Mayo
and more. way, way more.
How did you get started teaching?
I owned a business that specialized in brewing beer at clients houses and evolved from there.
What types of students have you worked with?
Moms, Dads, young and old, large parties and 1 on 1 classes.
Describe a recent event you are fond of.
I recently took a class about opening a restaurant from the home kitchen. I actually listened to the class while I jumped behind the counter and helped prepare lunch for the class! https://foodnome.com/
What advice would you give a student looking to hire a teacher in your area of expertise?
If you want to cook with meat please choose another Chef. I have taken BBQ'ing classes and ocassionally eat meat but my passion is cooking with vegetabes, fruits, grains and unique/cutting edge Vegan products.
What questions should students think through before talking to teachers about their needs?
Am I ready to learn how to cook and eat healthy plant based meals?