Bio

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I’m Marie Gonzalez, owner and chief vegetable whisperer of Kitchen Revolution. I believe that the Philippines is ready for whole foods, plant-based cuisine. My job is to make it look and taste sexy and bring it out to the limelight.

I started Kitchen Revolution in 2008 when I was a new-born vegan and found myself in a conundrum: where can I find yummy, plant-based food in Manila? Unfortunately (or fortunately), in my own kitchen. Disappointed with lackluster vegetarian options offered in local food establishments, I launched Kitchen Revolution as the Philippines’ first vegan baking business because I realized that if I craved for cake, I’d have to bake it myself. I worked for the corporate world by day and frosted desserts by night. After a year and a half of this tango, I finally hiked up my pants, temporarily closed the business, and went to culinary school.

I love cooking for my carnivorous family and friends and seeing their look of amazement when they take a bite of my food and exclaim, “This is amazing, I can’t believe this is vegan!” Through Kitchen Revolution, I hope to inspire people to make healthier and compassionate food choices and to demystify vegetables in the Philippines.

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I earned my culinary degree from the Natural Gourmet Institute for Health and Culinary Arts, a health-supportive classical culinary school based in New York City. I trained at Pure Food and Wine (a raw vegan restaurant) and Dirt Candy (a vegetarian restaurant), both in New York. Apart from my culinary education, I have a BA in Communication Arts and a BS in Marketing Management from De La Salle University. I also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study.

A sought-after and inspiring teacher on vegetarian cooking, I have appeared on the ABS-CBN News Channel’s Green Living, GMA News TV’s Mars, TV5’s Good Morning Club, and Studio 23’s Urban Myx.

I have been featured in or written for the Philippine Star, the Philippine Daily Inquirer, and the following magazines: Sunday Inquirer, Appetite, Esquire, Cosmopolitan, Men’s Health, Women’s Health, Southern Living, and Zen Health. I am also a regular columnist for Yummy Magazine. 

vegetarianism = environmentalism

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3 responses to “Bio

  1. Brilliant! See you soon! Why we never met? I have been a vegan but stopped when I arrived in Manila from London because I was so depressed with eating and having allergies everyday, I ended up eating junks and sweets! Regret so much…I need/want to go back to my vegan diet. Perhaps, doing your classes may help. Btw, do you use sugar…? Nikki

    • kitchenrevolution

      Hi Nikki,

      Nice to hear from you! Aww, I’m sorry you ended up eating a lot of junk and sweets (although have to say, junk tastes so good but is so bad). I’ve been there. Don’t rely too much on sugar though, because sugar does lead to moodswings (been there, too!).

      I do sometimes use raw sugar in my classes if I believe that muscovado sugar or coconut sugar has too much of an overwhelming taste for the dish. For example, in Kid friendly Food class, we experimented with making ketchup from scratch using muscovado and it didn’t come out right. I seldom use agave nectar because it can be quite expensive, especially for all of us on a budget!

      Hope I get to meet you soon. Come to one of my classes!

  2. Trish

    Please, please let me know if you ever get to Subic Bay Freeport. We are vegan healthy eating types and my husband loves to cook. Local restos do make an effort to make vegetarian dishes but of course this is from a remove the meat w/ no substitute. We’d love to see a culinary revolution in our area and there are a couple small vegetarian restos but it is fast food not real food. Yats in Clark has vegetarian but it is “gourmet” as in not healthy. I’m so happy you are making an effort to educate people. Few realize how much it will change their health. Thank you.