Our program and chefs get rave reviews:
"The VegAdvantage program has made an invaluable contribution to our special events, and we recommend it highly. HSUS has used VegAdvantage for small events like our pre-awards parties in Hollywood and massive events like our 5,000-attendee Animal Care Expo, to everything in between. They work closely with the venues, assisting chefs with both pre-event menu planning and on-site cooking and presentation. I was even told recently by an attendee at one of our VegAdvantage-catered events that it was the best conference food he'd ever had."
—Wayne Pacelle, president and CEO of The Humane Society of the United States
"Our most sincere thanks and gratitude to Veg Advantage and Chef Lex Townes. You provided us with a wonderful meal and great ideas for meat-alternative fare for our students and opened up a whole new world of resources for us. Even months after the visit from Chef Lex, students still ask about him and want to know when he is going to return. I encourage any qualifying entity to take advantage of Veg Advantage."
—Al Roberts, food-service director, St. Joseph School
"The Veg Advantage's professional staff and chefs helped us formulate tasty vegetarian options for our customers using many ingredients we already work with. Their chefs also introduced our kitchen staff to many vegetarian alternatives we now use in many new dishes. I would recommend their free consulting service to any restaurant regardless of the type of cuisine they serve since vegetarian cuisine is such a strong growing trend."
—Angelo Favarolo, Amalfi Ristorante, Norfolk, Virginia
"I would just like to thank Veg Advantage for all you do to help me keep our students, staff, and all the other customers we have on a daily basis happy with a wide assortment of vegan and vegetarian products. Thank you also for keeping in touch and for your help with recipes. Thank you from all of us here at Spalding University!"
—Tonetta D. Bronaugh, Director of Food Services, Spalding University
"Tal Ronnen's exquisite vegan cooking comes out of his expertise and innate understanding of flavors and ingredients. His dishes appeal to anyone who loves good food. His sauces have a velvety texture and sublime depth of flavor that blur the line between vegan and non-vegan cooking. His desserts are the stuff dreams are made of. The food Tal prepares is, quite simply, fantastic."
—Robin Robertson, cookbook author and former restaurant chef
"On January 19, 2005, we had the pleasure of working with Tal Ronnen on the Veg Advantage tasting here at the Grand Hyatt Denver. This event is a tasting of vegetarian products for restaurant and food service providers. Tal was a pleasure to work with and was very helpful in making sure we had all the products we needed and instructions on all of the preparations. The planning and preparation were very informative and educational for both my staff and [me]. If you are given the opportunity to have this event at your property, I would highly recommend doing so."
—John Treusein, Executive Chef, Grand Hyatt Denver
"From helping us find suitable ingredients to giving us insight into what vegetarians desire and require, Veg Advantage worked with us every step of the way to create easy and exciting vegetarian menu options."
—Mad Dogs, San Antonio, Texas
"In our business, if the guest flops, we flop. Not only does Tal hit his mark every single time ? we never have to worry about prepping him for a segment. He also makes vegan and vegetarian meals interesting-to the point that he has all the die-hard 'meat eaters' on our staff scrambling for pen and paper to copy down his recipe."
—Luke Duecy, Anchor, WRIC-TV
"As a chef, I was pleasantly surprised by the event we produced with Chef Tal Ronnen. I wasn't quite sure what to expect and was pleased to hear a mission from Tal which made sense and was respectful of everyone's right to choose. We worked together to produce a menu which was totally vegan utilizing his recommended products and recipes which were of great quality and sound in principal. I would happily suggest that you welcome Tal and his event as well as take the opportunity to learn about a type of cooking with which all too many chefs are unfamiliar. I have always embraced the vegan diet as a potential market segment, as I am sure we have all had requests from our customers to produce such meals. Tal's professionalism and respect for your kitchen will be irreproachable and I am sure your staff can learn something new about our business of nourishing people."
—Brad Barnes, CMC, CCA, AAC, Executive Chef, Hilton Times Square
“The products and recipes you have provided were exactly what we were looking for! I look forward to our continued relationship with Veg Advantage as I truly
see it as our biggest asset for the vegan/vegetarian student population at Syracuse University. You have been a pleasure to work with. Thank you so much for
all your time.”
—Deborah Griffo, Sadler Dining, Syracuse University
“If there has ever been the perfect time to ‘seize the moment,’ it was here at the Student Union last Friday. Chef Tal Ronnen with Veg Advantage came to the University of Arizona to help us learn creative ways to serve our vegan customers. There has been a recent push to have more variety in our vegan selections. Chef Tal offered to come into our production kitchen and show us new ways to menu these in-demand items, so we jumped at the chance! We sampled Vegan BBQ Pork Riblets, Soy Chicken Teriyaki Wraps With Asian Slaw, Vegan Bolognese, and vegan pancakes, just to name a few—all vegan and all delicious! Thanks, Tal, and thanks, Veg Advantage!”
—Victoria Christie, Assistant Director of Dining Services, University of Arizona