From Dread to Dough: My Bread-Making Journey

I’m excited to let everyone know: my cookbook is now available to order. Cook with Plants, second volume of my series It’s Only Natural.   Breaking Bread, Not Principles As a chef and restaurateur, I dreaded the idea of making bread in-house. Once you decide to make your own bread, an array of troubles cascades […]

Restaurant Environmental Impact: A Plant-Based Chef’s Reality Check

I’m excited to let everyone know: my cookbook is now available to order. Cook with Plants, second volume of my series It’s Only Natural.   I wasn’t sure how to start this article. I’ve been listening to Nina Simone a lot recently. The little ear worm of a song is scratching the inside of my […]

If Not Meat, Then What?

A Chef’s Journey Beyond the Obvious

“If not meat, then what?” This question always makes me smile. Not because it’s silly—it’s actually quite revealing. When someone asks this, they’re really asking me to help expand their culinary imagination. And that’s exactly what I love to do.

Graviola: The Superfruit That Actually Deserves the Label

Graviola. Sounds like the name of a childhood girlfriend, doesn’t it? The name alone brings back a flood of childhood memories for me—and once you taste this remarkable fruit, it’ll create new ones.