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Do you still have to prepare dishes containing animal products or do you work in a vegan place up there now?
A friend of mine is a chef and works in non-vegan places and, apart from assuming it's just professionalism, I don't know how he does it.
Oliver Schick-
I work is a very meat/dairy/fish heavy restaurant. I imagine this is a hot topic amongst vegan chefs. Luckily preparing animal products doesn't make me want to be sick like I imagined it would after a while, and I also don't get cravings for them once they're cooked. I guess I feel totally "meh" towards a nicely cooked piece of salmon for example.
hollow__legs
Also, hello thread!
I've been quietly vegan for the past year. Quiet in the sense that I've not really told anyone unless it was to stop them serving me meat/dairy or if they notice my lack of animal product consumption.
I've been a chef for 13 years and I can honestly say I don't think I've ever been as excited about cooking as I was the first time I stepped into a professional kitchen. Not to mention the fact that I feel amazing on my current diet.
Looking forward to contributing to this thread and , of course, happy to help with any general cooking questions people may have :)