Meatless Mouthful: Amanda Cohen On Future Of Vegetarian Chefs
Written by Vegetarian Star on October 9th, 2009 in Chefs, Food & Drink, Meatless Mouthful.
Amanda Cohen of Dirt Candy
“I think the challenge to all of us is that we have to be better. Vegetarian chefs are like the Ginger Rogers to the omnivore chef’s Fred Astaire: Our job is harder because we have to do everything they do, only backwards and in high heels. We have to work twice as hard for half the respect. Despite this, we desperately need to engage with the mainstream food world, because it’s not enough to preach to the choir anymore. Chefs and owners, myself included, need to step up our game. We need to become the 4.0 GPA overachievers of food.”
—-Amanda Cohen, owner and chef at Dirt Candy, an award winning vegetarian restaurant in New York City.
via vegcooking.com
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October 10th, 2009 at 12:04 am
I completely agree. By comparison, omnivore chefs have it much easier, since they can start with a beautiful piece of meat (aka “protein”) as the center of a plate and simply play some strong flavors off of it. Vegetarian entrees have a tendency to have less of gravitational center and aren’t usually able to take such a wide range of sauces and flavors, so it requires more work and more finesse to create a refined plate.