Interview with Chef Mike – Full Taste Vegan Restaurant in Decatur, Georgia
Zaidie Crowe
Editor
What influenced your decision to become a Vegan Chef?
I always loved cooking and when I moved to Atlanta from Wisconsin, I got a job working in a restaurant. I grew up on a farm and so naturally eating meat was the norm. But it was fresh and prepared lovingly to nourish and sustain our family. Working in a commercial establishment, including a “Fine Dining” restaurant exposed me to handling meat in a way that turned me off. The longer I was in my job, the less I could eat meat. I think this is why so many Health Inspectors I come across are vegans/vegetarians.
Attending Culinary School was an ambition I thought I would never achieve. But with encouragement I dared to apply and was accepted. At Culinary School I learned all the necessary skills of food preparation in keeping with the French style of cooking. Before this and even during this period of study and training I was horrified by the way that meat was handled in the kitchens – it was treated like dead flesh because that’s what it was, literally. There was a conflict between my training and reality.
One day I was looking at the Job Board at College and there was a notice for a chef for a vegetarian restaurant. It piqued my curiosity. I applied and was successful. The Chef that was in charge was brilliant and a great teacher. And I was a diligent and committed student. So becoming a Vegan/Vegetarian Chef was a direct response to the way meat was handled, prepared and cooked in the restaurants I worked.
What training, qualification, and experience is required by an individual who wants to be a Vegan Chef?
From general observation, not a lot! (Laughter) The skills that were taught at Culinary School are the very skills that form the foundation of the techniques and knowledge that is applied to developing vegan/vegetarian dishes. But while there are about 5 different meats and about 5 ways to prepare meat/fish/poultry, there are hundreds of ways to prepare the great variety of vegetables, fruits, nuts, legumes, etc. that are the elements of vegan and vegetarian dishes. Therefore it is very important to be interested and proactive in teaching oneself. Read, research and practice your cooking and recipes. For example, understanding the molecular structure of foods such as grains and vegetables has to be self-taught. Learn to make sauces. So, in a nutshell, I would advise Culinary School but if you are sufficiently self-motivated, get all the course books for the Culinary School course – study and teach yourself. Then if possible, secure an apprenticeship type position with an experienced Vegan Chef, and diligently learn everything possible from them. My way is to practice, practice, and practice. Don’t be discouraged when a dish does not work out, just learn from the process.
If someone is interested in Switching to a plant-based eating plan what would you tell them are the benefits?
A vegan diet brings obvious and measurable health benefits. It naturally cleanses the body; increasing the functioning of body, mind and spirit. For example, I personally remember my dreams more and never have nightmares. And nightmares were regular experiences when I was a meat-eater. When I was a boy, I visited a Slaughter House with my family – we were farmers so it was not a weird trip – but I have never forgotten the strong feeling of sadness, fear and spiritual darkness that I experienced there. I think that it is possible that eating meat from such situations includes absorbing all the negativity generated in those environments. Anyway, it’s a fact that a plant-based diet is better on the digestive system.
What are the challenges of Switching?
Challenges will depend on the motive for switching. I feel like about 50% of people make the switch for spiritual or religious reasons. Others switch for animal rights reasons while many others switch for health reasons. Personally I just invite people to taste the food. In other words, I encourage people to eat the food I prepare because it tastes good. One of the things that I hear often is the issue of costs. It can be expensive but perhaps that is because a person is paying for packaging and advertising etc. in respect of the items being purchased. If one learns good cooking techniques with a wholeness approach in which one uses every part of each product – that is a zero-waste approach. It will become less expensive in the long run. Alongside this, it is worth investigating the most economical ways of shopping. I would also suggest that people practice multi-tasking so that less time is spent preparing a meal from scratch. Finally, only buy exactly what one truly needs to prepare a meal.
What steps would you recommend to make such a Switch?
I recommend a gradual phasing out of meat; start with one meal each day and go from there. The exception should be where a total switch is necessary due to serious health issues. Do not punish yourself or quit because you slip. Accept it happened, and then return to your pursuit.
What is the trajectory for the future in terms of people eating a healthy diet?
Personally, I want people to return to eating what is really healthy, natural, truly organic. The way to achieve this for me personally lies in taking up gardening. I own one acre of land and every part of it is taken up with vegetable beds, fruit trees, and herb patches. And this one acre produces enough to feed five families all year round. Therefore, I would encourage people to get into sustainable gardening.
“Ultimately, you should cook because you love it. Cook because you love the person you are cooking for – be it yourself or your family. Approach it with love. You will notice it changes the flavor, the nutrition and the whole mind, body and spirit of those for whom you are cooking.
