The brands, businesses, and books we have created or collaborated with.
WICKED KITCHEN (U.K.)
Tesco partnered with pioneering chef, Derek Sarno, to create a line of 20 vegan ready-meals (with more to come soon!) available in 600 Tesco stores across the UK. The range of irresistible meals celebrates everything that’s ‘wicked’ and tasty about plants.
Products sold out around the country just days after release and this has been cited as a major factor in why Tesco’s share price has risen to its highest point since 2015.
GOOD CATCH™ is the new innovative plant-based seafood on the market. Created to provide a plant-based protein option that has the rich flavors and flaky textures of fine seafood, we developed this delicious, functional, and easy switch-solution to not only taste amazing but to help you make delicious choices that are good for our planet easy and accessible. Chad serves as co-founder and VP of culinary for GOOD CATCH™. This “seafood without sacrifice” is inspired by our love for good food and our mission to be stewards for the health of the planet. GOOD CATCH™ offers seafood lovers the best of both worlds: delicious seafood alternative products which deliver on taste, texture, and nutrition while having little impact on the planet or its fragile ecosystems.
Coming soon! Plant-based eating is about to get a whole lot meatier. Wicked Meaty is our own line of culinary-driven, heat-and-eat main courses bringing convenient, satisfying plant-based meals to grocery stores, cafeterias, and restaurants in the US and around the world. We are crafting meals from some of the most flavorful and sustainable plants on the planet, so be on the lookout for plants like you’ve never seen them before: mushroom pulled pork, butternut squash roasts, celery root pastramis and more. These plant-based meals pack a wicked meaty taste!
WICKED HEALTHY COOKBOOK
Healthy food doesn’t have to taste like shit! In our latest book, we take badass plant-based cooking to a whole new level! Celebrating crave-able food as playing the central role in our health and vitality, we give readers 129 seriously wicked recipes for everyday meals and dinner parties alike while teaching you how to kick back and indulge now and then. Our drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel.
The ultimate goal of THE WHOLE FOODS COOKBOOK is to change your habits around eating and preparing food. As the contributing chefs to the book, we are happy to show you just how to do that. Get the basics right, learn to cook a few meals you love, and eat plenty of them. Once you become accustomed to the whole food, plant-based lifestyle, you’ll quickly gain the confidence to create your own delicious variations. This book highlights the whole-food, plant-based diet with the focus on minimizing oils, processed foods, sugars, and sodium.
In this New York Times Best Seller, Chad joins Kris Carr, author of the Crazy Sexy Diet to bring you the follow-up, Crazy Sexy Kitchen. This book is a Veggie Manifesto for plant-empowered gourmands and novices alike. Crazy Sexy Kitchen offers over 150 delicious, nutrient-dense recipes designed to nourish the mind, body, and soul. From juicing to planning a three-course meal, Crazy Sexy Kitchen has all the essentials to fill your kitchen (and life!) with health, happiness, family, friends, and good times.
Derek serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company’s efforts to bring delicious, unpretentious vegan foods to market, while also spearheading the Wicked Kitchen line of foods.
NINJA SQUIRREL SRIRACHA
Ninja Squirrel Sriracha came about after Derek had approached the Rooster company (Huy Fong) about producing a modified version of their sriracha without preservatives so that it could be sold at Whole Foods Market. They didn’t want to do that, so, being the fanatics that we are, we had to find a way to produce our own sriracha without preservatives and that was up to par with Whole Foods’ quality standards for ingredients. We did it. And it’s wicked awesome.
Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company’s Prepared Foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organization, and served as Culinary Director for the WFM Academy for Conscious Leadership.
Chad joined the global team at Whole Foods Market to launch innovative health and wellness initiatives like the Global RnD Chef and Culinary Media Spokesperson for the company’s Healthy Eating Program.
Together, we led the Health Starts Here program rollout company-wide with training, recipe development, and culinary events. We’re proud to be a part of an initiative that helped improve the health of Whole Foods’ Employees across America.