Back in 1997 when the only raw foods for the most part were primitive concoctions from non chef health enthusiast, I began the task of bringing raw to the masses. That meant making organic, vegan, raw foods that anyone could enjoy. I knew then that to win people over on raw the food had to be better than palatable: it had to be mind blowing. To get people to come once is a challenge in itself, but to get them to come back again and again, the dining experience had to be exquisite. Wanting tasty food for myself, I began to create at home and found I had a knack for reinventing food "in the raw" -- like my personal favorites such as Ravioli, Burritos, Falafels and tasty salads.