Lean Chef En Route

07/22/2023

I can't thank you enough for all for your support that put me in the first place for three weeks!!! I fell from 1st place in the last hours of Group round. I finished 2nd but that's not the end of the world, now that I get a second chance. I first entered this contest because I saw winning this would open doors to getting a business/ funded/ popup concept relaunched and publish a cookbook and memoir. I returned to college and graduated from Georgetown University in May 2022. last year.

I'm gonna go along with the contest until the Quarter-Finals round, that is making the cut this Wildcard round, which ends tomorrow, 7/23. During Quarter-Finals, I will get to submit my best presentation and plating for Chef Carla Hall to review. The best plating award is worth $5 K and it's the only merit-based award, not directly tied to popularity, luck, and knowing people who can donate money. After that, the votes will be reset to zero, which is a good time for me to decide whether I would even bother with the next rounds of the contest. There are storefront grants of $25,000 to $50,000, yes, not loans that have to be repaid, a couple cities are offering. So I figure pursuing these grants after making into the Quarter-Finals with a chance to get recognized for plating/ presentation would be a more efficient use of my time and energy.

In 2012, I won the grand prize in a recipe contest by and I got $500, a one-page Q & A/ profile feature. I also want to dedicate more time to seeking and applying for creative nonfiction proposal/ manuscript grants particularly for immigrant writers. The cookbook will be easy enough with significant time investment on my part, but a memoir won't be finished until next year.

For now, all I ask of you is to keep getting your free daily votes in, unless during the Double Votes promo if you have the means, to put me in the #1 spot. This Wildcard round will be quick, 7/23 7pm PDT/ 10 pm EST.
https://favchef.com/2023/seth-e-canada-2

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One chef will win $25k, an advertorial feature in Taste of Home, and a cooking experience with Carla hall.

01/09/2017

01/09/2017

Some of the contestants didn't know who the influential black chef and author was.

11/05/2016

His facts on how ranch dressing is made maybe wrong but he's on point about America's obsession with "trashy" food in general. Many local folks in Pittsburgh, perhaps in many other places in the US, a grilled factory-farmed chicken breast atop chopped iceberg lettuce, shredded cheddar cheese and covered in ranch dressing is considered "healthy." I guess it's healthier than Primati Bros' processed ground meat patty sandwich on white bun with piled-high coleslaw and American fries that give overall healthier French a bad name. I should thank my lucky stars and the universe everyday for having me develop a champagne taste on beer budget due to life circumstances and having to cook only for clients/ customers who understand every dollar they spend on my food is well worth their lives.

Fancy restaurants need to stop experimenting with this revolting milk-rot.

11/05/2016

11/05/2016

You might have bragged at some point in your life about your new stationary or car. Well, that’s nothing as compared to what this chef [...]

11/03/2016

Cilantro is one of the most effective and gentle detoxifiers of heavy metals and other toxic contaminants. It is excellent for extracting mercury from your body’s organs. Heavy metals have been linked to serious health problems such as cancer, heart disease, brain deterioration, emotional problems,…

09/30/2016

WE DID IT!!! With your support, 250 copies of the cookbook are sold. I have two options to either collect the payout or keep campaign live for additional pre-orders. I will keep it live for a month or so while working on my proposal and media outreach. I foresee a very productive life at the desk in the next few months upon return from bicycle travel. I will push for the release of the cookbook by summer 2017.

And Melanie Eager, Nutritionist and Health Coach Interviewed Me for Vegan Athlete of the Week blog feature. I'm a chef who makes a writing career out of cross-country cycling, combining three things I love.

Who are your biggest motivators in life?

One of the few chefs I admire and look up to is Jose Andres, Spanish-born chef who came to America with hardly any money in his pocket when I was a young man. He now owns several restaurants in Washington, DC and Chicago and is a James Beard Award winning chef. When a chef who does cook and eat meat told Anderson Cooper on the 60-Minute show that, “Vegetables are sexy,” that is something. He then said meat tastes good for a minute before it starts to get chewy.

To my knowledge, no vegan/ vegetarian chef has won a James Beard Award in America. Perhaps that day will come soon.

Is there anything else that you’d like to add?

Note that I do not make a habit of eating “enriched” wheat, soy-based products and corn. Living in the United States and knowing that ingredients that are banned in other Western countries are still legal here, I feel that it’s better safe than sorry when it comes to these food items. Unless these are certified organic or certified GMO-free, I assume they are not and avoid them. I also avoid refined sugar as I’m getting natural fructose from fruits.

Mya is a wonderful Vegan Athlete currently cycling across 10 states in the USA

09/29/2016

Sold more than 200 copies in advance! Last call to reserve your copy of my upcoming cookbook. Release date in summer 2017.

Compiled by a chef who turned accidental vegan in 2013, when her health issues were remedied by wholesome plant-based diet, more than 100 recipes come with back stories and a chapter on health benefits of mindful eating . Also included are root-to-stem raw preparation and cooking tips from the waste...

09/16/2016

Oops, one recipe published twice! On FriendsEAT.com and Pittsburgh City Paper http://www.pghcitypaper.com/pittsburgh/personal-chef-brilliant-brownies-by-a-brainy-bicyclist/Content?oid=1939388 a couple months ago. See mouthwatering pics and check back for more recipes on my blog http://beatingheartbikerhiker.com and be the first to know when I return to Pittsburgh after cross-country bikepacking. I have ridden more than 3,000 miles (of 4,262 miles total) through 9 states.

Mya Zeronis is a chef who weighs 98 pounds. She's currently riding her bicycle from coast to coast. She's also working toward certification in Nutritional