The Egg Culinary Institute Of America Hours Veggin’ Out is In

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Veggin’ Out is In

Vegetarians don’t have to feel like red-headed stepchildren anymore. Long gone are the days when Vegetarianism was viewed negatively. Today this meatless lifestyle has an important place in our culinary culture.

There are many reasons why people support a vegetarian lifestyle: health and wellness, concern for animals, helping people, spiritual and religious beliefs, ethics and culture; while others are concerned with economic issues, environmental awareness and global hunger prevention. Whatever the motivation, Vegetarianism and Veganism has many followers, and as the emphasis continues to focus on a healthy lifestyle and people are educated about cruelty and injustice to animals, its popularity will continue to increase.

Vegetables are popular in Hollywood among many stars, especially with the actress and model Pamela Anderson; a former member of PETA (People for the Ethical Treatment of Animals) and an animal rights activist who became vegetarian as a teenager. Today he continues to promote veganism by working with PETA on many of their campaigns. Because of his continuous commitment to humanitarian work, and as a loyal supporter and voice of PETA, Paul McCartney presented him with the “Linda McCartney Memorial Award” in August 1999 as a tribute to his late wife who was also committed to PETA’s ideals.

But you don’t have to be a true vegetarian to enjoy vegetarian food or to have an interest and understanding of it. Vegetarian food is no longer known as boring, unhealthy and tasteless. This growing market equates to big business and the demand for vegetarian options is increasing, fast food restaurants and restaurants are doing their part by offering delicious and healthy meat-free meals. Even colleges, universities, schools and hospitals are including vegetarian food in their diet. Food markets are also responding to the trend. Whole Foods offers a selection of affordable, healthy and high-quality vegetarian products from fresh to frozen. According to Kat Sullivan, Associate Marketing Coordinator for Whole Foods Southern Pacific Region, “Whole Foods Market has the largest selection of vegetables and fruits available. We will continue to look for new and exciting vegetables to serve in our stores, as we create recipes from our kitchens. to donate to our Prepared Foods Department. Whole Foods launched the Animal Compassion Foundation, a non-profit organization whose mission is to improve the lives of animals. We believe that the foundation’s work will educate farmers and ranchers about the importance of caring for animals.”

Vegetables are moving forward and going “raw.” Being healthy and meat-free are acceptable choices in today’s society. Vegetarianism is a personal choice and should not be defined or defended. It is the responsibility of the catering business; especially chefs who are models, consultants, culinary trainers and company representatives, having knowledge and experience in vegetarian food and nutrition. Executive Chef Jesus Cibrian of Aramark at the Las Vegas Convention Center agrees. “Nowadays people are very careful about their food, and it is important to know how to prepare vegetarian food. I always receive requests from customers to eat vegetarian food served at their banquets, and I also offer vegetarian options at our International Food Food. Market Restaurant . We have a complete salad and salad is a staple for many people.” Chef Jesus had the opportunity to serve as Executive Chef at the 2004 Summer Olympics in Athens, Greece. “Requesting and eating fruits and vegetables at the Olympics was amazing. We were bombarded with vegetarian requirements! The trend is there and we have to accommodate all Vegetarian and Vegan requests as much as possible.”

Tal Ronnen, Executive Chef and founder of the food group, Veg Advantage, works with food manufacturers and distributors to educate them about the alternatives available to meet the demands of a growing vegetarian population. They also work closely with chefs and restaurant managers to help them add healthy alternatives to meat, dairy and eggs as well as adding spices, flavors and condiments to their menus that will satisfy vegetarian and non-vegetarian tastes. “Food is becoming more complex and a Portobello Mushroom or Couscous dish just won’t cut it anymore. A recent Aramark study found that 25 percent of college students want vegetarian options when they eat out, so restaurants that lack variety. Offering a variety of vegetarian options on the menu can help restaurants escape” veto factor,” for example, a family vetoes a restaurant because their vegetarian daughter doesn’t like the options available.” Chef Tal believes, “The easiest way to satisfy all kinds of vegetarians is to serve Vegan food. Vegan food does not contain meat, dairy, eggs, or honey, and this method is suitable for all types of Vegetarians. For example, if you serve a meat-free meal that chili and cheese, Vegans and Ovo-Vegetarians (Vegetarians who eat eggs but don’t eat milk) can’t cook it. 10. Ovo-Vegetarians, and Vegans alike. Vegetarian options are acceptable to all vegetarians, so having a Vegan option on the menu is easy. to keep all your customers happy.”

Being Vegetarian, Vegan or choosing a healthy lifestyle doesn’t mean you only have carrot juice and bean sprouts. This lifestyle is fast-paced and grocery stores and restaurants have become more prepared by carrying a variety of options full of flavor and nutrients.

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