kisa the veganizer

SUPPORT FOR CHEFS, KITCHEN STAFF, & HOME COOKS

Helping to craft “THE VEGAN OPTION” that Steals the Spotlight

Vegan Food

done right…

“Veganizing” is more than a trend — it’s a path towards healthy and sustainable culinary innovation. As a Vegan Hospitality and Food Consultant, Kisa brings deep culinary experience and food science together to reimagine vegan offerings. The Veganizer vision includes equipping individuals and restaurant kitchens with techniques and principles of vegan cooking to elevate plant-based offerings. Creating food and hospitality experiences that are more than a “vegan option”, keeps diners coming back to family tables and to the businesses and eateries in our communities .

Keeps them coming back!

Learn more
Jermond Booze, Culinary Director of Detroit Food Academy

Kisa with Jermond Booze, Culinary Director of Detroit Food Academy in the shared Kujichagulia Kitchen at the Detroit People’s Food Coop

Veganize Your Kitchen

Vegan Food Done Right

Keep Your Vegan Patrons Coming Back

Veganize Your Kitchen Vegan Food Done Right Keep Your Vegan Patrons Coming Back

  • We work with general managers, chefs, food & beverage managers assessing kitchen practices, commonly used ingredients, target market, menu formats, and labeling to ensure your establishment makes menu updates that are marketable and profitable

  • Chefs and back of house staff will receive extensive training in vegan cooking techniques, using vegan products, and gain a clear understanding of how to replicate proven vegan recipes or thoughtfully create their own.

  • Whether your restaurant or establishment is staffed with professionally trained chefs or line cooks, we work to source and use ingredients to ensure that vegan offerings are priced right and keep your patrons coming back for more!

  • We’ll show how to combine plant-based food science with culinary artistry and provide the rationale for vegan cooking techniques so that chefs can continue to create amazing food for your establishment beyond the consultancy.

  • Learn how to publish your new dishes and how to create a vegan experience comparable to the one you’ve been delivering to your omnivore patrons

  • We’ll support your establishment every step of the way, including launching a marketing and social media campaign to build buzz and interest

  • We’ll train your front of house staff as well, ensuring that new vegan items are described and promoted to ensure customer satisfaction and market profitability

our consulting

SERVICES

services for professional kitchens
SERVICES for home cooks
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THE VEGANIZER TEAM

THE VEGANIZER TEAM

Kisa, Tonya, Theresa, and Brook testing and evaluating a menu in Dallas.

Kisa, Tonya, Theresa, and Brook testing and evaluating a menu in Dallas.

Tolani Anthony, cofounder and co-owner of Zella’s Bakery and manager at the Kujichagulia Kitchen in Detroit with Kisa at the beautiful shared kitchen space.

Tolani Anthony, cofounder and co-owner of Zella’s Bakery and manager at the Kujichagulia Kitchen in Detroit with Kisa at the beautiful shared kitchen space.

Theresa, Kisa, Gina, and Angela packaging handcrafted vegan goodies for Michigan’s VegFest, sponsored by VegMichigan.

Theresa, Kisa, Gina, and Angela packaging handcrafted vegan goodies for Michigan’s VegFest, sponsored by VegMichigan.

Theresa, Angela, Kisa, and Karen vending at Ypsi Farmers Market.

Theresa, Angela, Kisa, and Karen vending at Ypsi Farmers Market.

Two women smiling, sitting close together at a dining table in a restaurant, with glasses and tableware visible.

MEET THE TEAM

Kisa McKinney and Theresa Duncan form a dynamic duo of consulting and business operations. Because they were frustrated by the lack of great vegan food at the eateries in the Metro-Detroit area, they felt compelled to proactively help. Now they support restaurants and individuals gain the veganizing skills to elevate the vegan food experience to the same level of beautiful and flavorful offerings that omnivores are having.

Kisa McKinney, Cofounder

Kisa McKinney is a Vegan Hospitality & Food Consultant who helps restaurants, chefs, and food service professionals create vegan-friendly offerings that expand their customer base and impress all guests. With more than 25 years of experience in health services, education, and hospitality, Kisa brings a unique perspective on the connection between food, well-being, and guest satisfaction.

A lifelong vegan cook and former caterer, Kisa has developed a reputation for crafting plant-based dishes that replicate the comfort, flavor, and texture of traditional favorites. She specializes in teaching chefs and home cooks how to design menus that are both deeply satisfying and healthy, without relying on animal products, preservatives, or additives.

Kisa’s consulting approach blends practical food science with culinary creativity, empowering her clients to build vegan menus that delight diverse audiences while supporting long-term health and sustainability goals. Her mission is to make plant-based food more accessible, appealing, and profitable for the hospitality industry.

Smiling woman with curly hair, wearing glasses on top of her head, hoop earrings, a striped shirt, and a necklace, standing outside near a building with greenery in the background.

Theresa Duncan, Cofounder

Theresa provides essential administrative and operational support to Kisa The Veganizer, managing community outreach, event coordination, and strategic oversight. With a background in engineering and project management, she brings precision, efficiency, and a results-driven mindset to the team.

A certified personal trainer, Theresa adopted a vegan lifestyle to optimize her health and support others in achieving wellness goals. Her passion for travel, dining, and hospitality fuels her vision of inclusive, plant-based culinary experiences. She collaborates with individuals, restaurants, hotels, and tourism boards to make this vision a reality.

Known for her systematic approach and attention to detail, Theresa leads with empathy and clarity—empowering teams to contribute meaningfully while maintaining high standards.

  • If you want to revitalize your establishment to better respond to veganism and other dietary choices and restrictions, we’re excited to partner with you. We want to turn your professional kitchen and staff into engines for beautiful and richly delicious vegan foods that are sustainable, marketable, and profitable!

  • If you need a fresh start to your personal nutrition and home cooked offerings, we’re here to support you through this transition. Let us help you make your home pantry healthier for you and your family!

Veganize?

READY TO

For Restaurants & Hospitality Businesses
For Home Cooks

Not sure where to start? Book a strategy session today to see how working together can get you to your personal and/or professional goals.

Book a Strategy Session NOw
Bowl of white rice topped with grilled green peppers, shredded meat, chopped green onions, sesame seeds, and sauce.

THE VEGAN’S TABLE

Inspiring Your Next Vegan Recipes

A dessert sundae in a clear glass bowl with vanilla ice cream topped with a large chocolate chip cookie, chocolate sauce, chopped peanuts, and a rock of chocolate ice cream in the background.
A colorful salad in a white bowl with chopped vegetables, grains, and a dollop of cream or cheese on top.
Fried chicken topped with microgreens and herbs in a creamy soup or sauce with vegetables.
A bowl of white rice topped with stir-fried vegetables, including green peppers, onions, and possibly shredded meat, garnished with chopped green onions and black sesame seeds.
see all inspo

CONTACT

Not sure where to start?

If you are a business owner needing a strategy partner or a home cook looking for a pantry revamp — we are excited to meet you.

Book a strategy session today to see how working together can get you to your personal and/or professional goals.

REACH OUT
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Contact us

248-733-4501

Interested in working together? Give us a call or fill out this easy form and we will be in touch shortly. We can’t wait to hear from you!

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