Draft:Ron Pickarski

Pickarski was originally known as Brother Ron during his time as a Franciscan monk, serving as executive chef at a Franciscan monastery from 1973 to 1980.^[3] He gained international recognition by competing in the International Culinary Olympics in Germany, where between 1980 and 1996 he won seven medals (gold, silver, and bronze) for plant-based cuisine, becoming one of the first professional chefs to achieve such honors using vegetarian ingredients.^[4]

Pickarski is the founder and President of Eco-Cuisine, Inc., which develops plant-based ingredients and trains chefs in vegan culinary methods.^[5] He has focused on creating wholesome, low-fat vegan foods, including ready-to-use mixes for seitan and baked goods, all vegan and kosher certified.^[6]

In addition to his work with Eco-Cuisine, Pickarski has consulted independently as a plant-based culinologist and product developer, working with chefs, hospitals, universities, and manufacturers to bring sustainable vegan options into foodservice operations. He collaborated with chefs and culinary teams at Rice University to refine professional vegan offerings.^[7] He has also provided guidance to college and hospital foodservice leaders on cost-effective and efficient integration of vegetarian and vegan options.^[8]

Pickarski has authored four vegan cookbooks, including *The Classical Vegetarian Cookbook*, a comprehensive 400-page text offering over 400 recipes and adaptations of French mother sauces for plant-based cooking.^[9][10] Other works include *Friendly Foods* (1991), *As You Like It Cookbook* (2001), and *Eco-Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking* (1995).

• Seven medals (gold, silver, bronze) in the International Culinary Olympics (1980–1996)
• First vegetarian chef to earn Certified Executive Chef (CEC) from the American Culinary Federation^[11]
• Named “Pulse Chef of the Year” by the United Nations Food and Agriculture Organization (UN FAO) in 2016^[12]

Pickarski has been featured in culinary magazines such as Vegetarian Times, Art Culinaire, USA Today Weekend, and major newspapers including the Boston Globe, Miami Herald, Chicago Sun-Times, and Los Angeles Times. He has appeared on television and at conferences and contributed articles to national culinary publications.^[13]

• In the [WWW.ACFCHEFS.ORG/SIZZLE Spring 2012 issue] of Sizzle, Pickarski stated that “vegetarian is a cuisine and should be studied as such.”^[14]
• The September 2015 issue of National Culinary Review highlighted Pickarski’s bronze medal win and his preparation of vegan dishes at the American Academy of Chefs induction.^[15]
• The November/December 2015 edition of National Culinary Review featured the release of *The Classical Vegetarian Cookbook* and profiled Pickarski’s vegan recipe development.^[16]
• The July/August 2016 issue reported Pickarski’s recognition as “Pulse Chef of the Year” by the UN FAO.^[17]

• Pickarski, Ron (March 7, 2016). The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks. Eco‑Cuisine Inc. ISBN 978‑0‑692‑41536‑8.^[18][19]
• Pickarski, Ron (July 1, 1995). Eco‑Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking. Ten Speed Press. ISBN 978‑0‑89815‑635‑5.^[20]
• Pickarski, Ron (1991). Friendly Foods. Ten Speed Press. ISBN 978‑0‑89815‑377‑4.^[21]
• Pickarski, Ron (January 1, 2001). As You Like It Cookbook: Imaginative Gourmet Dishes with Exciting Vegetarian Options. Square One Publishers. ISBN 978‑0‑75700‑013‑3.^[22]

• List of vegans
• Plant based cooking
• Veganism
• Vegetarian cuisine
• List of vegetarian and vegan companies