Crystal Bonnet Queen of Raw Desserts Crystal Bonnet is an International raw food chef, instructor & cookbook author. As a graduate of the plant-based and raw food nutrition programs at Matthew Kenney Culinary Academy and the Pure Joy Academy, Crystal has worked hard to learn the importance of the culinary aspect and nutritional elements of living foods. It is this information Crystal shares with her students so that they will have as much knowledge as necessary to understand raw foods and their health benefits.
By Danielle Maupertuis Danielle is a Belgian Vegan Pastry Chef. She has worked for 5 star hotels as an Executive Pastry Chef in the UK and abroad.
H
i! This is Danielle Maupertuis, Vegan Pastry Chef.
In our previous issue, I briefly mentioned a new generation of Vegan, Plant-based, Raw Food Chefs (among them, I am pleased to say, quite a few young women!) Today, I am delighted to introduce one of the most
talented International Raw Food Chefs, Crystal Bonnet. As a Pastry Chef myself, when I first saw pictures of her desserts, I was thrilled by her creativity, her sense of finesse and presentation. Also, I was impressed by her professionalism in building her online courses.
So Crystal, I am very pleased to share this moment with you and learn a bit more about your journey, experience, challenges.
70 I Plant Powered Planet
