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Ronald PickarskiExecutive Chef - Vegan CulinologistEco-Cuisine

Ronald A. Pickarski, C.E.C. 125 Pleasant St., #611 Brookline, MA 02146 PROFESSIONAL EXPERIENCE 1993 to present President, Executive Chef/Consultant; Eco-Cuisine, Inc.; Hallandale, Florida Food Service and Food Technology Consulting Service, educational demonstrations and seminars for the public and food service professionals. Specialty is Gourmet Vegetarian Cuisine 1991 to present Co-Founder, Vice President of Research and Development; Food Integrated Technologies; Brookline, Massachusetts Reduced-fat food product development for national and international markets 1987 to present Food Consultant; Deakins Restaurant Concepts; Brookline, Massachusetts Research and development of concept and natural foods menu for prototype restaurant, 226 seats. Retained as consultant. 1986 Food Service Director, Educator; East West Foundation; Coconut Grove, Florida Macrobiotic natural foods, 150 seats 1985 Executive Chef; Valentina's Corner Restaurant & Bakery; North Miami, Florida Research and development of natural foods menu, opened restaurant, 40 seats 1984 Culinary Educator; South Miami, Florida MacArthur South High School (cooking); Robert Morgan Vocational Institute (baking) 1983 Executive Pastry Chef; Turnberry Isle Resort and Club; North Miami, Florida Classical French and Swiss pastries, 80-200 served daily, 80 seats 1982 Executive Chef; Unicorn Village Restaurant; North Miami, Florida Full service natural foods restaurant and bakery, 100 seats 1980 to 1981 Executive Chef; Renaissance Restaurant; Milwaukee, Wisconsin. Designed kitchen, developed natural foods menu, trained staff, opened restaurant, 80 seats 1973 to 1980 Executive Chef; St. Paschal's School, Order of Friars Minor; Oak Brook, Illinois Developed daily and special diet menus to serve 50 to 60, purchasing and inventory control, baking and butchering, and preparing special banquets for up to 250 people AWARDS 1993 Achievement of the Year; Epicurean Club of Boston, chapter of the ACF "For his pioneering efforts in creating and promoting healthful Culinary Arts" International Culinary Olympics; Frankfurt, Germany: 1992 1 Silver and 1 Gold medal; Florida Natural Foods Team (Founder, Captain, Competing Chef). First ever gold medal won in the history of the Culinary Olympics with presentations comprised solely of plant-based foods 1988 2 Silver Medals; American Natural Foods Team (Founder, Captain, Competing Chef) First ever Silver medalist with presentations (pastries and savory foods) comprised solely of plant-based foods 1984 1 Bronze Medal; Natural Foods Team (Founder, Captain, Competing Chef) Cold buffet foods comprised solely of plant-based foods 1980 1 Bronze Medal; Natural Foods Team (Founder, Captain, Competing Chef) The first medal won in the history of the Culinary Olympics for a presentation comprised solely of plant-based foods National Culinary Salons: 1993 Best of Show, Silver Medal; Massachusetts Restaurant Association Culinary Salon My presentation was comprised solely of plant-based foods 1981 5 Silver and 5 Bronze Medals; Milwaukee Culinary Salon, Wisconsin My presentation was comprised solely of plant-based foods 1976 3 Gold, 2 Silver and 1 Bronze Medal; Chicago Culinary Salon, Illinois Vegetarian pastries, wedding cake and sugar sculpting EDUCATION and CERTIFICATION 1990 Certified Food Service Executive (C.F.E); International Food Service Executives Association 1985 Culinary Arts Teacher Certification; State of Florida Completed academic classes at Florida International University; Miami, Florida 1982 Certified Executive Chef (C.E.C.); American Culinary Federation (ACF) First vegetarian chef to become certified by the ACF 1976 Certified Nutritional Consultant; Midwestern Association of Natural Healing Arts Basic elements of nutrition and herbology. 1975 Certified Meat Cutter (butcher); PBS Enterprises; Oak Brook, Illinois 1973 Chef/Graduate; Culinary Arts, Washburne Trade School; Chicago, Illinois Graduated at the top of my class in 1973 MEDIA EXPOSURE Print: 1991 "Friendly Foods" Gourmet Vegetarian Cookbook; Ten Speed Press; Berkeley, California 1986 to 1989 Total Health Magazine; Bi-monthly cooking column 1985 to present Wrote occasional articles for East West Journal, Natural Health Journal, New Age Journal,and Vegetarian Gourmet Magazines. 1982 Vegetarian Times Magazine; Monthly cooking column Features in Art Culinare, The National Culinary Review, USA Today Weekend, Miami Herald, Chicago Sun Times and Los Angeles Times, etc. Electronic: 1993 "The Healthy Gourmet" pilot National TV cooking show released for funding; Wpbt2; Miami, Florida 1992 Television appearances on The Low-Cholesterol Gourmet, and The Home Show 1991 "Friendly Foods Techniques" Video; Eco-Cuisine, Inc.; Hallandale, Florida 1984 to 1985 Regional Vegetarian TV Cooking Show; Hallandale, Florida

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