A NEW PESPECTIVE!
Well here we are. ¡AT THE PLACE! Let’s get right to it. Greetings, greetings and more greetings!
To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that will satisfy both diet ideologies and philosophies – in addition to offering the meat-eaters, who want to give it a try, something different but spectacular. Everybody likes to try something new. It’s an adventure. And we all love adventures.
You need an animal-free offering in each of your animal categories. If you serve appetizer, soup, salad, main dish, dessert, sandwich, breakfast, then one animal-free offering in each. If you’re a specialty shop, for instance soups and sandwiches, then a couple or a few in each category.
Some animal restaurants offer a vegan option by making an animal dish into an animal-free dish; sometimes all the dishes (or nearly all the dishes) on a menu are offered as “can be made vegan”. Although I applaud this effort, not all animal dishes have a vegan counterpart. There’s lots of room for improvement in this area, since that concept is fairly new. And cost is always the strongest driving force regarding what is on the menu and how much people will pay for it. If you can keep costs down by keeping all the plant-based ingredients in both animal and animal-free dishes the same and simply sub in the veggie dairy and flesh ingredients with an uptick in cost for the vegan option, then the costs stay down. If everything on the menu “can be made vegan”, but doesn’t taste good, then what’s the point? You’re not satisfying all of your customers, and you’ll lose customers rather than gain new ones.
So you like ribs and you only want to serve ribs, that’s your right and it’s legal. Well, there is such a thing as social responsibility legal or not. If you want to serve groups and families, then leaving out certain members because they don’t share your slaughter mentality and animal-abusing culture is prejudicial and discriminatory, and it doesn’t make the rest of the group or families very happy.
In the future, as chefs and restauranteurs become more knowledgeable and proficient in animal-free culinary culture, we’ll see more creative animal-free dishes on all menus, whereby removing the animal from a preexisting recipe wasn’t even considered in the engineering and application of the recipe.
The plants will stand on their own in their own cultural dishes – as a culture separate from one’s ethnicity, race, religion or geographic location.
We want to keep the flavors familiar, the textures familiar, while adding all the new to all the world, but we want to use only plants to achieve that.
Don’t fall into the trap of doing what most animal restauranteurs do, by serving only one animal-free dish making a minimal accomodation to those who don’t eat animals. It’s more an insult than an accommodation. Whether eating breakfast, lunch, dinner or snack, the meal is the same – hummus.
Dining out is one of the favorite things all people like to do. It’s the same for those who don’t eat animals.
Since all recipes were created with the restaurant and home chef in mind as well as food companies and manufacturers, in addition to the novice, any of the recipes you select will enhance your menu.
Chef Davies-Tight, the animal-free chef at your service
You cannot become a chef without first becoming a sous-chef. No matter where you cook, at home or in a professional kitchen, or for whom you cook, you must learn the basics of food preparation. ~ Chef Davies-Tight