BLOOMINGTON HILLS, MI — Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His discoveries later continued with his travels to India, where he learned traditional food preparation methods. Whether he’s discussing vegetarian cultures and traditions (he studied in India as a teenager), the benefits of green papaya (it’s a good source for papain, a natural digestive enzyme), or countertops (the more, the better), for Vutetakis the bottom line is quality.
Vutetakis is an award-winning vegan chef/restaurateur who has been an integral part of the plant-based food revolution since the early 1980s. His business acumen and entrepreneurial approach have brought success to many projects. In addition to his consulting company site, Veg Traditions, he shares his vast food knowledge and delicious vegan recipes on his popular blog and his cookbook, Vegetarian Traditions: Favorite Recipes From My Years at the Legendary Inn Season Cafe.
Looking to impress your guests at the holidays, or for a delicious dessert to make any random occasion special? Check this impressive pie recipe from Chef George.
Awe-Inspiring Bourbon Pecan Pie
Crust for one 9-inch pie crust
