Collin Cook | National Health Association

Collin Cook

Chef

Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at Chefcollincook@gmail.com or follow him on Instagram @chefcollinthecook.

Posts by this Expert

Yogurt with Blueberry Reduction

Delicate enough to fool a Greek person, this recipe produces a mild canvas of yogurt with a bright fruit accent. 1 lb. (16 ounces) Silken Tofu 8 pitted Deglet Noor dates ¼ cup raw, salt-free cashews... more

Strawberry Beet Salad

A refreshing warm-weather salad with the perfect balance of sweet and sour. 6 large or 8 medium red or golden beets (unpeeled) 1 16-oz. clamshell of fresh strawberries 4 Granny Smith apples, cored ¾... more

Zucchini Potato Salad

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors. 11 small-to-medium zucchinis, peeled 1½ red bell... more

Mushroom Chili with Cashew Sour Cream

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning. 4 cups diced onion 2 cups diced red bell pepper, seeded 3 cups diced green bell pepper... more

Baked Tofu Pad Thai

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish. ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips 1 medium... more