Vandy Cooks: ‘Plant-based Foods in a Plant-forward Approach’ Sept. 14

Join Chef Marlanea Wheaton as she shares healthy recipes emphasizing plant-based foods using a plant-forward approach. These recipes not only support a more sustainable food system, but also healthy eating.

The Vandy Cooks event will be held on Wednesday, Sept. 14, from 5:30 to 6:30 p.m. in the David Williams II Recreation and Wellness Center’s teaching kitchen. Attendees will receive recipes with nutrition analysis and samples of all the foods prepared.

Those who have food allergies and/or restrictions and plan to attend should contact Marilyn Holmes, MS, RDN, LDN, prior to attending.


Wheaton is the Sodexo executive chef at Vanderbilt University Medical Center. Her culinary passion began at an early age. At 14, Wheaton began cooking in fine restaurants. She has a background in hospitality and food service working as a chef in hotels and country clubs and ultimately as a chef-owner of her own fine dining restaurant.

Wheaton learned through working with patients in a hospital setting that she most enjoyed being able to make a difference in her clients’ lives through food. Her search to fulfill this passion led her to work for Sodexo. Helping students and patients through food and education has been her focus. Healthy eating and cooking, as well as sustainable agriculture and organic gardening, are an important part of that focus.

Wheaton has been at Sodexo for nearly 21 years, working as an executive chef in universities and hospitals across the U.S. She has been at Vanderbilt for the last four years.


Vandy Cooks, provided monthly by the David Williams II Recreation and Wellness Center, supports healthy eating through cooking presentations featuring the many aspects of food preparation.

To learn more, visit the Rec Center website, or contact