Chef Jason Wyrick is the executive chef for The Vegan Taste website. After being diagnosed with diabetes in 2001, Jason adopted a vegan lifestyle, lost 100 pounds, and reversed his diabetes. Since then, he has co-authored the NY Times bestselling book 21 Day Weightloss Kickstart with Neal Barnard, MD, became the first vegan culinary instructor in the world-famous Le Cordon Bleu program, and founded the world's first vegan food magazine, The Vegan Culinary Experience. Of Mexican and American heritage, Jason has presented for the American Dietetic Association, American Diabetes Association, Humana, The Wellness Community, and Farm Sanctuary. He is a regular guest at the Scottsdale Culinary Festival, and has catered for organizations as prestigious as Google, the Frank Lloyd Wright Foundation, PETA, and Farm Sanctuary. He has traveled throughout Mexico and taught hundreds of vegan cooking classes all across the United States and has taught internationally in both Costa Rica and Italy. His recipes have appeared in Vegetarian Times and have been featured in several of Dr. Neal Barnard's books.
"Between this dish and Wyrick's many other variations on the vegan-taco theme, our Meatless Mondays (and Tuesdays, and Wednesdays...) are looking a lot more interesting." (Cookbooks 365)
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