About Your vegan Hospitality Expert
My name is Thaddeus "Teddy" Kulczycki. My mom gave me a butter knife to chop celery for soup when I was about 4. Since then, I've spent nearly every day in the kitchen, cooking for family and friends. Its therapy for me. Though I considered culinary school after high school, my passion for nature and animals led me to a career as a zookeeper. The name of my business, Herb & Spore, pays homage to the many hoofstock animals I cared for during my zookeeping days as it sounds like "Herbivore". Working in two cultural melting pots and BBQ capitals—Kansas City and Houston—expanded my palate and introduced me to culturally diverse foods and flavor profiles. In 2016, I returned to Michigan and transitioned into sales for financial stability.
My Vegan Journey
In 2019, my health took a downturn after a course of heavy-duty antibiotics disrupted my gut microbiome causing severe gut dysbiosis derailing my quality of life. Drawing on my biology background and scientific mindset, I embarked on a quest to restore my health through my gut health. I immersed myself in literature on the gut microbiome and eliminated processed foods, added sugars, and gluten from my diet. It became clear that a whole food plant-based diet with its diverse fiber content to encourage healthy bacteria growth was my best chance to regain homeostasis in my gut.
By 2020, as I grappled with severe IBS, depression, tinnitus, and chronic fatigue syndrome, I switched to a whole food plant-based diet. Within three weeks, my depression and chronic fatigue syndrome resolved itself, my IBS became manageable, and my tinnitus lessened. This quality of life transformation deepened my appreciation for food and inspired me to become connected to my food. Peeling off the blinders, I educated myself on our broken food system and unveiled the harsh realities of animal agriculture. Experiencing first hand the healing power of a plant-based diet, I decided to dedicated my life to promote this way of eating to maintain a healthy gut microbiome.
Your Vegan Expert
I've come a long way from the Standard American Diet. Over the past four years, I've delighted in veganizing whole food plant-based versions of my favorite meals and exploring the philosophy of veganism. Eliminating only 8 main ingredients beef, poultry, pork, eggs, dairy, honey, fish, and shellfish from my cooking has opened up a world of thousands of edible plants and mushrooms and has allowed my creativity in the kitchen to truly shine.
In 2020, I began growing my own microgreens and culinary mushrooms. Cooking with home grown mushrooms, produce and whole plant foods has been my most creative culinary endeavor. This passion led to the birth of Herb & Spore. Encouraged by my wife, family, and friends, I pursued my passion of advocating for healthier, sustainable food options in my community. As a vegan chef and hospitality consultant, I teach chefs to unlock the true flavors of mushrooms and plants and leverage my sales and marketing skills acquired at my previous jobs to help market these dishes to vegan clientele. I look forward to working with you.
