Jason Wyrick is the Executive Chef of The Vegan Taste, the first nationwide meal delivery service founded in 2006. He is the author of Vegan Mexico and Vegan Tacos, the NY Times Bestselling co-author of 21 Day Weight Loss Kickstart and Powerfoods for the Brain, and the food editor for NY Times Bestseller Living the Farm Sanctuary Life. In 2001, Chef Jason reversed Type II diabetes and lost 120 pounds by going vegan. He left his position as the director of marketing for a tech company and became a chef so he could use his experience to help people live healthier, compassionate lives. Since then, he published the world’s first vegan food magazine, The Vegan Culinary Experience, has been featured in the NY Times, Vegetarian Times, VegNews, the Washington Post, and other prominent publications, and has traveled the world leading vegan food tours and classes. He is the first vegan instructor to teach in the prestigious Le Cordon Bleu program and at Scottsdale Culinary Institute and has catered for prominent organizations such as Humana, Google, Farm Sanctuary, PeTA, and the Frank Lloyd Wright foundation. You can learn more about Chef Jason Wyrick, his journey of health and compassion, and his meal delivery service at www.thevegantaste.com.