Vanessa Percher has been professionally cooking since 2005. Vanessa’s Celiac Disease diagnosis early on in her career changed the way she perceived food and which motivated her to go to India to study Ayurvedic nutrition & healing through food. Over the years, she has merged her knowledge of Eastern Ayurvedic cooking with her professional Western cooking background that also includes a degree from the St-Pius Culinary Institute, certificates in Nutrition from the Alive Academy of Natural Health, participation at the Natural Gourmet Institute in New York City as well as a Certificate in Plant Based Nutrition from Cornell University Center for Nutrition Studies.
Vanessa offers private chef services, catering services, cooking classes, consulting services and recipe development to restaurants and food distributors. In January 2013, Vanessa opened her first commercial site named Chef Veganessa.
Vanessa always keeps up with the latest food science and is a strong advocate of the gluten free whole grain plant based diet and believes that food shouldn’t just taste good and be visually appealing, it should be most importantly highly nutritious. Vanessa hasn’t gone unnoticed –her healthy eating philosophy and food related advice has been written about in various Montreal newspapers including the Montreal Gazette, various blogs, including written articles for the Montreal Luxury Report, Pure Magazine, Urban Expressions and has been featured on the Montreal CBC Daybreak Radio Show.