Anthony Spino

I grew up in the Midwest and learned to cook in my family's traditional Italian restaurant, Anthony's, in Kansas City. I went to culinary school at Johnson County Community College. I worked all of the positions  in the restaurant business and I always tried to feed myself and my customers the healthiest ingredients. 

After years of cutting foods out of my diet, I was running out of options and realized that I had no idea what to eat. Fortunately, I found doctors like Neal Barnard and learned new ingredients and recipes. I decided to go back into the kitchen and learn from some of the best vegetarian and vegan chefs in New York City. The chefs that I worked for taught me how to cook without the traditional ingredients like milk, egg, cheese and butter.  I grew up believing that you could not make dishes taste good without these ingredients., but through the years I have learned to make my family's traditional recipes plant-based by adjusting an ingredient or two. 

I have studied at the T. Colin Campbell Center for Nutrition Studies am excited to now offer Food for Life classes as a licensed instructor.