Chef Eddie Garza – Salud & Sabor

Patrick interviews Chef Eddie Garza, a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for The Humane Society of the United States. Eddie and his work... See More

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Chef Eddie Garza – Salud & Sabor Chef Eddie Garza – Salud & Sabor

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Patrick interviews Chef Eddie Garza, a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for The Humane Society of the United States. Eddie and his work to reform food systems in Latinx communities have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People en Español, Telemundo, Univision, MiTú Network, Travel + Leisure Mexico, Sin Embargo (Mexico), TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more!

On today’s podcast, Chef Eddie shares his personal story of growing up in the Mexican-American border town of Brownsville, Texas, a region plagued by childhood obesity, diabetes, and heart disease. Like many of his childhood peers, Eddie struggled with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old. It was when he transitioned to a plant-centric diet that Eddie was able to naturally lose over 150 pounds and reverse his declining health. We discuss his 2 GREAT vegan Mexican cookbooks – “Salud! Vegan Mexican Cookbook” and “The 30 Day Vegan Meal Plan for Beginners” – Some information on vegan meat and dairy replacements as well as his tips for making great Chile Rellenos, using his favorite vegan egg substitute – This while discussing the many benefits of living a plant-based lifestyle!

Patrick interviews Chef Eddie Garza, a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for The Humane Society of the United States. Eddie and his work to reform food systems in Latinx communities have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People en Español, Telemundo, Univision, MiTú Network, Travel + Leisure Mexico, Sin Embargo (Mexico), TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more!

On today’s podcast, Chef Eddie shares his personal story of growing up in the Mexican-American border town of Brownsville, Texas, a region plagued by childhood obesity, diabetes, and heart disease. Like many of his childhood peers, Eddie struggled with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old. It was when he transitioned to a plant-centric diet that Eddie was able to naturally lose over 150 pounds and reverse his declining health. We discuss his 2 GREAT vegan Mexican cookbooks – “Salud! Vegan Mexican Cookbook” and “The 30 Day Vegan Meal Plan for Beginners” – Some information on vegan meat and dairy replacements as well as his tips for making great Chile Rellenos, using his favorite vegan egg substitute – This while discussing the many benefits of living a plant-based lifestyle!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. He is the Corporate Chef for Le Chef Bakery and formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.