Additional Press
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Forbes: U.S. February 11, 2010
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America’s Best New Restaurants
Built from the ground up with sustainability and the preparation of raw cuisine in mind, Matthew Kenney OKC provides a warm and modern setting in which to savor the unique and innovative menu crafted by renowned Raw Food Chef and author Matthew Kenney.
The dining area of Matthew Kenny OKC has four main components: communal dining directly in front of a large, open kitchen, an airy dining room accented with natural woods and fabrics, 14-foot bamboo ceilings and a number of seating options, a large oval juice and wine bar, and an outdoor patio facing the interior of Classen Curve.
In addition to the open kitchen where our team of chefs work, the restaurant is framed by The Shop, a “glass box” showcasing a wide range of unique products related to the raw and living foods lifestyle. On the other side of this is the Matthew Kenney Academy, where aspring chefs undergo a rigorous culinary education, designed in the classical style by Matthew Kenney, in preparing raw and living cuisine.
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The Peak: Signapore October 2010
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The Raw Deal
Matthew Kenney considers the thermal immersion circulator, a device that keeps water at constant temperature, his best friend. Other gadgets in his toolkit are dehydrators, smoking guns, the Pacojet and the Anti-Griddle.
He may sound like a nuclear scientist, be he's actually a chef. Not just any chef though: The 45-year-old American is one of the major proponents of the raw food movement which celebrates "plant-based at its most pure, natural state". And this is the arsenal he uses to spread his gospel.
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Yoga Journal: U.S. March 2011
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Raw Materials
After a high-profile career as a chef on the New York restaurant scene, Matthew Kenney converted to a vegan diet. He opened Pure Food and Wine in New York City in 2004, becoming one of the first to bring raw food to the attention of the upscale restaurant world.
His innovation approach to a raw, organic lifestyle blends his interests in health and haute cuisine, and has grown to include partnerships in restaurants and consulting projects worldwide. One of his latest ventures is 105degrees Academy, the country's first raw culinary school, in Oklahoma City, Oklahoma.
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American Way: U.S. March 1, 2010
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In the raw
105degrees is the first state-licensed living-cuisine academy in the country — and Oklahoma, despite its steak-and-potatoes rep, has proved to be an ideal locale. “People here are willing to try something new,” says Matthew Kenney, director of culinary arts and operations and twice a James Beard Rising Chef Award nominee.
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New York Times: U.S. April 24, 2005
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Pyramids a la Carte
When the government unveiled its updated food pyramid last week, it offered diets pegged to a person's level of fitness, age and so forth.
In keeping with this spirit of individualism, the Op-Ed page asked five chefs with New York restaurants what they ate on a typical day, and very roughly calculated how their menus would fit into the new pyramid. The results were, well, diverse, but for the chefs, food isn't something to be forced into categories. On one end of the spectrum, the raw-food chef Matthew Kenney said, ''I eat simply to feel good,'' while on the other, Anthony Bourdain, whose menu included a breakfast cigarette and beer, said, ''I don't think I've omitted any vital food group.''
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The Age: Australia June 28, 2011
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Uncooked is so hot right now
AS THE old saying goes: ''Never trust a thin chef.'' So what to make of Matthew Kenney? Lean, muscular and perma-tanned, with gleaming white teeth, Kenney looks more like a celebrity personal trainer than a chef.
He has probably cooked for some of the stars - Kenney is a poster boy for the raw food movement that has already attracted a few Hollywood disciples. It is fast gaining popularity elsewhere - even in gourmandising Melbourne.
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Bankok Post: Thailand January 10, 2010
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The true taste of raw food
Matthew Kenney, one of the world's leading raw food chefs, will be working alongside a local team to present a special menu in the kitchen of Dining at the Point at Six Senses Destination Spa, Phuket from Oct 1-10.
Six Senses Destination Spa is well known for its cuisine, which is focussed on health and wellbeing, and during the 10-day promotion, Kenney will be showcasing his raw food and educating guests on its health benefits.
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Whole Life Times: U.S. March 2010
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Matthew Kenney melds raw foods culinary training with classical techniques
At 105 Degrees Café and Academy, there are no ovens, no microwaves, no steaming plates, and definitely no banging pots and pans. Aside from a steady stream of jazz tunes, the ambient noise is an occasional juicer whirring or blender spinning.
The atmosphere in the open kitchen seems uncustomarily calm, with a small-butfocused crew of uniformed chefs-intraining plating edible works of art. Their mis-en-place includes bowls of avocados, bottles of truffle oil and a wide array of knives. In fact, the kitchen could more easily pass for an apothecary, with its walls of shelves filled with myriad glass jars containing such delights as hemp seeds, herbs, spices, sprouted grains and nuts, kombucha and Irish moss (used to make a "soy-less" tofu).
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Portland Press Herald: U.S. October 7, 2011
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Natural Foodie: Celebrity chef looks to open minds, palates to raw food
These days, the trim and fit chef's focus is the Matthew Kenney Academy and the nearby Matthew Kenney OKC restaurant. Both celebrate artfully prepared raw cuisine, and both are located in the unlikely setting of Oklahoma City, which is known for its stockyards and meatpacking industry.
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The Sunday Times: U.S. October 3, 2010
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Complex, Surprising Flavours
If you think raw food if just throwing vegetables together for a salad, you are in for a surprise. If a preview of chef Matthew Kenney's menu for his raw food promotion at One-Ninety next week is any indication, it can be as elaborate as a meal in a fine-dining restaurant.