Last night, 11.25.13, I’ve decided to go vegan. I have studied enough over the years to validate that. This. Is. It.
My most ultimate challenge now, as a chef, how to live both lives? In the work kitchen, I must remember the flavors as I cook it without tasting it. At home, I threw out all the junks in my fridge and freezer. Went shopping to restock a bit. I love to cook at home so it’s not so challenging to go vegan as Asian cooking is mostly that minus the fish stock, etc.
I’ve always told my cooks and other cooks months, years back that if you are a vegan, you can’t be a chef. It’ll be tough to find a job as a vegan chef.
Then I consider this to be my last career as a chef.
If you don’t understand why a chef, a cook, a seafood and poultry lover would take this crazy route. Do your homework like I did. I’m not gonna preach anyone or my cooks to do the same. Just open your hearts. I did and hope you will too. Mahalo & Aloha!
Last night’s dinner: Japanese/Indian Vegan Curry. Yellow squash, fried tofu, peas, carrots, mushroom, edamame, and onions.
Today’s lunch: Bitter Mellon Tofu & Carrots Stirfry with Veg Curry, Rice and side of Natto.