Chef Del has worked in vegetarian and vegan kitchens since 1989, has owned a vegan bakery, a vegan personal chef service, and worked as executive chef at Wellness Forum Foods in Columbus Ohio for more than 12 years. He has written four cookbooks: Forks Over Knives: The Cookbook; Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds; The China Study Quick and Easy Cookbook; and The China Study Family Cookbook. Del is currently working with the T. Colin Campbell Center for Nutrition Studies as a culinary specialist and the host of CNS kitchen.