Issue link: https://digital.copcomm.com/i/648009
4 2 F NICKY FORK LAST ISSUE, WE LOOKED AT A CHEF WHO CATERED to all of us vegetar- ians of the world; this time around, we take it a step further with Chef Matthew Kenney, who specializes in raw and vegan fare. His interest in food began at an early age: "I've always had an interest in nature and in food, much of which stems from growing up in Maine," says Kenney, who is now largely based in Los Angeles, but with restaurants from Maine to Miami. "Some of my earliest memo- ries include foraging with my family. Even at a young age, I was interested in healthy food; I was always looking to learn about ingredients I had never seen before. I knew my future was in food, so I enrolled in the French Culinary Institute in New York." PHOTO: ANNA SCHWABER Chef Matthew Kenney's Plant Food + Wine—located in Venice, CA—works with roughly 15 suppliers to craft its innovative plant-based menu. Chef Matthew Kenney spreads the word about the raw food diet through his numerous res- taurants, several cookbooks and Matthew Kenney Culinary, an academy built to teach about plant-based cuisine and its preparation. PHOTO COURTESY OF MATTHEW KENNEY CUISINE by Emily Coleman As Intended CHEF MATTHEW KENNEY LEADS THE RAW FOOD REVOLUTION