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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
weird question, plus one on schools
scj121
48 posts
Aug 19, 2005
2:01 PM
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Bryanna-
Thank you so much for all that you do for us. You really have inspired me creatively! I've been thinking about a couple different things, and I was wondering about your thoughts on the issue.
As a vegan chef, when you're veganizing something, how do you know you have the right flavor? For example, I've been playing with different cheese recipes lately and I haven't seemed to be able to get the right mozerella flavor. It tastes fine to me, but it doesn't pass with my non-vegan friends. So this got me thinking... what to vegan chefs do when they're trying to perfect a non-vegan flavor? Do you do it by memory? Or do you occasionally eat non-vegan foods as a compromise for your work? My boyfriend wants me to veganize some of his grandmother's jewish recipes, but I've never eaten them so I don't know what I'm aiming for.
I was also wondering about something you posted on vegsource.com. Someone posted asking about how to deal with cooking meat in culinary school. You said that you would do some research on the topic. If you're had the time, I'm curious about what you've found. Sometimes I really think seriously about culinary school, but this is a question that I have always had!
Thanks!
Stephanie
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Bryanna
Owner/Moderator
1127 posts
Aug 19, 2005
3:33 PM
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I go from memory, usually, though I would taste a little cheese if necessary. However, I think that you can't expect a vegan cheese to taste just like a dairy cheese. I just go for creaminess and a good, slightly fermented taste. The longer you don't eat cheese, the less you worry about being exact, I think.
As for the school, I advised that person, who lived in Michigan to contact chef instructor Kevin Dunn at the Grand Rapids Community College. They have a culinary course there. Kevin is a vegan and I know that he started a vegetarian course at the New England Culinary Institute, so he must include some vegetarian training in the courses where he teaches now. Keven in a great guy and he is starting a vegan chef's organization, with a symposium happening next April. I am very honored to have been asked to be a presenter there, along with the likes of Culinary Olympics gold medal winning vegan chefs Ron Pickarski and Ken Bergeron, a chef from Moosewood, the owner of Millenium in San Francisco, and other culinary luminaries.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
51 posts
Aug 20, 2005
11:30 AM
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Thanks for the response Bryanna. I've always been curious!!!
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