Cooking since the age of 15 Douglas fell in love with the kitchen instantaneously.  He felt a deep and sincere love for all things food related.  Camaraderie, hard work, attention to detail and the constant creativity were all factors in drawing him to continue his goals and move on to Chef School.

After attending George Brown Culinary Chef Program, Douglas took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen.

After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change.  Not realizing then how much food is a factor in all aspects of life, he found himself overweight and unhappy.  It was at this point that he watched an undercover video from PETA (people for the ethical treatment of animals) that his life would change forever.  After witnessing such atrocities he made a choice to become vegetarian.

Over the course of the next 6 months (while working on a grill in a steakhouse) Douglas began to transform his diet and his life forever.  Slowly weight began to peel off and he began to feel a lightness he never experienced before.  By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light.  Pairing this with a deep concern for the planet and the welfare of all it’s inhabitants the next most logical step was to become vegan.

Since then Douglas has taken healthy, organic, plant based cuisine to a whole new level.  Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible.

Douglas has experience in, but not limited to:

-public cooking demonstrations

-teaching of all aspects including group or one on one

-plant based cooking competitions, iron chef theme

-private cooking in home

-consultations on all levels of plant based cuisine

-experience in developing healthy, organic recipes

-inspirational public speaking in relation to ethics, environment and health

-catering events of all sizes

Douglas McNish’s first cookbook, Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes, will be published this Spring. Copies of the book will be available for sale at the Niagara VegFest. Visit Douglas McNish’s website at http://www.dougmcnish.com/