Press
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Yogi Times January 01, 2013
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interview with raw chef matthew kenney
Matthew Kenney is at the forefront of the fast-growing, global vegan/raw food movement, considered a top chef and trainer in the field, an author of several best selling raw food recipe books. He is also the founder of the renowned Raw Food Culinary Institute "105 Degrees" in Oklahoma City. Read more
Matthew Kenney is at the forefront of the fast-growing, global vegan/raw food movement, considered a top chef and trainer in the field, an author of several best selling raw food recipe books. He is also the founder of the renowned Raw Food Culinary Institute "105 Degrees" in Oklahoma City. READ MORE →
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The Hollywood Reporter January 14, 2013
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Inside M.A.K.E., L.A.’s Hottest New Raw Food Eatery
Raw food is known for being hippie, not haute. Read more
Raw food is known for being hippie, not haute. Enter classically trained chef Matthew Kenney, whose plant-based cuisine gets a high-tech makeover at M.A.K.E., his three-month-old cafe dedicated to the uncooked and the unprocessed at Santa Monica Place mall. READ MORE →
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Los Angeles Times January 19, 2013
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Taking raw beyond copycat cuisine
The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine. Read more
The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with cilantro juice so that they're bright green, and served with sesame-ginger foam, nasturtium flowers and micro-cilantro. Hello to the new raw food. READ MORE →
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Los Angeles Magazine December 05, 2012
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Asian Persuasion: Cold Comfort Korean at M.A.K.E. in Santa Monica
Ever notice that special dish or two on your favorite non-Asian restaurant’s menu that you can’t quite order at a straight-ahead, traditional Asian joint? “Asian Persuasion” is a once-in-a-while segment highlighting those chefs and restaurants that don’t specialize in Asian cuisine but occasionally dabble in cooking influenced by Far Eastern foods Read more
Ever notice that special dish or two on your favorite non-Asian restaurant’s menu that you can’t quite order at a straight-ahead, traditional Asian joint? “Asian Persuasion” is a once-in-a-while segment highlighting those chefs and restaurants that don’t specialize in Asian cuisine but occasionally dabble in cooking influenced by Far Eastern foods. But please don’t say fusion. Oh, no. Instead, let’s call it an Asian Persuasion. Doesn’t that sit better on the palate? Plus it rhymes. READ MORE →
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LA Weekly January 09, 2013
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Top 4 Weekend Food Events: Wine 101, Sake Tasting, Foodcrafting + Raw Food Class
In this two-day course, learn to cook, or rather not cook, like Matthew Kenney -- the self-proclaimed raw-food expert and chef behind Santa Monica restaurant M.A.K.E. "Essentials of Raw Cuisine" teaches the basic principles of raw food preparation. Read more
Essentials of Raw Cuisine In this two-day course, learn to cook, or rather not cook, like Matthew Kenney -- the self-proclaimed raw-food expert and chef behind Santa Monica restaurant M.A.K.E. "Essentials of Raw Cuisine" teaches the basic principles of raw food preparation. WHAT: Essentials of Raw Cuisine WHEN: Saturday, Jan. 12-Sunday, Jan. 13, 10 a.m.-4 p.m. WHERE: Matthew Kenney Culinary School, 395 Santa Monica Place, Suite 333, Santa Monica. COST: $575 READ MORE →
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LA Weekly December 06, 2012
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The 5 Things You Need To Know About M.A.K.E. in Santa Monica
This week's restaurant review considers M.A.K.E., the raw, vegan restaurant in Santa Monica Place owned by raw food guru Matthew Kenney. We hope you'll take the time toread the full review, but offer this for the time-addled among you. Read more
This week's restaurant review considers M.A.K.E., the raw, vegan restaurant in Santa Monica Place owned by raw food guru Matthew Kenney. We hope you'll take the time toread the full review, but offer this for the time-addled among you. READ MORE →
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LA Weekly December 05, 2012
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Matthew Kenney’s M.A.K.E.: A Raw Food Oasis
M.A.K.E. has done a decent job of transforming its corner of the space into a green oasis, with soothing wooden walls and tables, and plenty of plant-life accents. You get the feeling that if this restaurant were on street level, it would be packed. Read more
M.A.K.E. has done a decent job of transforming its corner of the space into a green oasis, with soothing wooden walls and tables, and plenty of plant-life accents. You get the feeling that if this restaurant were on street level, it would be packed. As it stands, business is slow, and waiters and managers seem almost surprised and delighted when you show up and sit down. "How did you hear about us?" they ask, excitedly. VIEW THE SLIDESHOW →
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LA Weekly December 06, 2012
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M.A.K.E. Likes It Raw
In his 2010 book Catching Fire, primatologist Richard Wrangham argues that cooking is the activity that made us human. Freed from the constant need to gather and eat raw foods, we had time to socialize and think. Our digestive tract shrank, and our brain grew. Read more
In his 2010 book Catching Fire, primatologist Richard Wrangham argues that cooking is the activity that made us human. Freed from the constant need to gather and eat raw foods, we had time to socialize and think. Our digestive tract shrank, and our brain grew. The hearth became the place where we came together, and the results included marriage, family and the household. READ MORE →
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Good Food January 07, 2013
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Matthew Kenney’s Raw Vegan Lasagna
Deep End Diner Eddie Lin visits Chef Matthew Kenney at his new Santa Monica restaurant M.A.K.E. where he shows us how to make Raw Vegan Lasagna. Read more
Deep End Diner Eddie Lin visits Chef Matthew Kenney at his new Santa Monica restaurant M.A.K.E. where he shows us how to make Raw Vegan Lasagna. READ MORE →
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Eater LA December 07, 2012
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Jonathan Gold Reviews Alma Downtown
M.A.K.E. is about showcasing the tricks and discoveries Matthew Kenney has come up with, in presenting the raw-food recipes with the biggest wow factor. As a novelty, or a treat that's far healthier than much of what's out there in the dining world, M.A.K.E. displays the inventive and often delicious potential of raw food. Read more
M.A.K.E. is about showcasing the tricks and discoveries Matthew Kenney has come up with, in presenting the raw-food recipes with the biggest wow factor. As a novelty, or a treat that's far healthier than much of what's out there in the dining world, M.A.K.E. displays the inventive and often delicious potential of raw food. READ MORE →