Del Sroufe

Del Sroufe is the lead author of Forks Over Knives, The Cookbook, on the New York Bestseller list for more than 30 weeks; Better Than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant based diet and; The China Study Quick and Easy Cookbook and; The China Study Family Cookbook. Chef Del Sroufe currently works as Culinary Specialist at The T. Colin Campbell Center for Nutrition Studies. He works with those who are looking to adopt a whole food, plant-based diet CNS Kitchen can be found at www.cnskitchen.nutritionstudies.org Del’s cooking career began when he was just eight years old; learning to cook on the weekends along with his father. By the age of thirteen he was flaunting his culinary talents by preparing family dinners, much to his mother’s delight. After high school Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. Selling suits and ties did not polish Del’s wing tipped shoes so he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s popular vegetarian restaurants, The King Avenue Coffeehouse. Del spent the next eight years there, expanding his culinarty skills and learning the art of vegan baking. In 1997 Del opened his vegan bakery, Del’s Bread, where he created, prepared and served delicious vegan pastries, breads, pot pies, calzones, smoothies and other assorted delicacies to the delight of his Columbus based clientele. In 2001, Del transitioned from his bakery business to start a vegan Personal Chef Service, preparing eclectic plant-based cuisine to his already captivated audience. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years with his students. In 2006, Del joined Wellness Forum Foods as Executive Chef, where he continued the tradition of delivering great tasting plant-based meals to clients locally and throughout the continental United States. Del further expanded his culinary skills by exploring whole food, plant-based reicpes made with healthy ingredients and without oil, a controversial cooking style at the time. Del also taught cooking classes and spoke at venues around Columbus, and around the country, telling his personal health story, and sharing what he has learned about cooking in a whole food kitchen.