Dan Marek – Director of Plant-Based Culinary at Rouxbe Online Culinary School.
Chef Dan Marek builds classes for Rouxbe with chef’s like Jacques Pépin and organizations like the French Pastry School among others. He also in charge of plant-based instruction which includes building new plant-based courses, hosting live events and content development.
Prior to Rouxbe, Dan worked for Whole Kids Foundation where he developed the Healthy Teachers Program which inspired teachers to become better mentors through food, and the Healthy Food Service Program which helped school districts switch to scratch cooking. The Healthy Staff Program has trained nearly 30.000 teachers and food service workers with a fun, interactive class that breaks down simple nutrition into digestible information that everyone can use. He trained entire food service staff in districts like Boston, San Francisco, Austin, Arlington and at least a dozen other large districts.
Before to his role with Whole Kids Foundation, Dan worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Rouxbe online culinary school, Austin Community College, The Natural Epicurean, and Cordon Bleu. He is also a regular volunteer cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.
Dan has been a board member of Slow Food for over 8 years, was on the board for the Institute of Child Nutrition for a full three-year term, and Conscious Capitalism for three years. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.