Stop Making Vegan Food

Corporations, restaurants, culinary schools and businesses are failing at plant-based and vegan. It's time for Chefs to step up. Learn the real reason behind the struggles. How a fresh approach can turn things around and be profitable. Rethink plant-based cooking and how it can be taught and implemented and we can all succeed and eat together for healthier persons, planet and animals.

[jamesparks]

I went vegan because of a chronic disease that I've been battling for 10years. I would get sick and sometimes it would become a touch and go situation usually with several courses of antibiotics. in 2019 it became unbearable and so I tried a vegan diet. I. HAVE. NOT. BEEN. SICK. SINCE THAT DAY. Thank you Derek.

[ConnieJasperson]

The "Vegan Punishment Meal" has been a hazard whenever I must travel. I cook from scratch and go prepared, so I am an accomplished Hotel Room chef!

[edielynch]

11 yrs ago As a type 2 I was diagnosed with stage 4 kidney failure Put on insulin and statins. Went vegan with intermittent fasting I never went on dialysis, I'm off my insulin, and statins.Never going back!

[geoffjohnson]

My wife and I have been vegan for the animals for 12 years. It seems that a lot of plant based products are being removed from supermarket shelves and from restaurant menus, where the easy option of a burger or sweet potato curry are often the only choices on the menu. I wholeheartedly agree that the plant based vegan options need to be given far more attention by chefs. As you so rightly say, it should be considered an opportunity to impress diners, be they vegan or not.

[shadestj]

"The food that I make doesn't match the animal product. It EXCEEDS the animal product." was fire! 🙌🙌

[alexreith]

The funny part is that amazing vegan dishes exist from just about every cuisine in the world, but they're not thought of as vegan. Then when people from those culinary disciplines are asked to make a vegan dish they're so taken by surprise that they completely forget their own cuisine.

[tracylrsw]

I worked at a hospital that was opening a bariatric unit. There was a small ceremony to celebrate and a man was riding a bicycle from California to Florida to raise awareness. He was to end his ride at the hospital for the ceremony. We were told if we were not busy to come and be a part of the festivities. I went and there were refreshments served. I only saw the standard fare, cakes and pastries. I felt like the hospital was tone deaf.

[stefashaler]

I hosted a small dinner party last night, all vegan, and the guests couldn't stop raving about the flavour of the 2 salads and the cannelloni; recipes from YouTube, my doctor and 1 of my own creation. It took me ages to get to the point that variety and flavour became primary as a vegan. It's so much fun now to cook with flair again. Your channel is a major support for me. I love watching you cook with such skill and I aspire to achieve your level of ease in the kitchen. And, I love your kindness to animals.

[AD-Dom]

Feel like travel should be a semester in culinary schools. Vegan grub in Thailand is phenomenal. True art.

[lynneward]

I cannot even believe that experience, it's absurd! I am on your train, chef, make plant-based food amazing, period!

[cheriss]

Frankie said it all. You sir will and are changing the food scene globally for the better by educating in a calm, non abrasive, passionate way, showcasing what vegan food actually is - vibrant, healthy, drool worthy deliciousness. YOU are setting the new standard globally. I hope you feel so very proud of the Ground-breaking 4:12 work you are doing and what u r achieving. Important work indeed

[kevinmcgrane]

We have a killer plant-based recipe for chili we’ve served for years at autumn parties. Later after dinner when we tell people it was vegan, they’re surprised - it didn’t occur to them that it was vegan; to them it was just great chili.

[l.o.]

Yep. I hear ya! Anytime I've ordered vegetarian or vegan at an event that supposedly accommodate dietary restriction, it was GARBAGE!

[lukasmadrid]

Much love derek. Love all the passion you have for food and animals, and spreading that to the people. Need more chefs like you!

[lindar]

I am still in awe that it's almost 2025 and there are so many restaurants that do not even have ONE vegan option on the menu. Even the salads have either a meat or cheese and then there is the dressings that are also suspect. It is so disheartening. Aside from doing a take out once a week where I ask the chef to prepare the dish vegan (Thai food), I cook all my meals 3 times a day. I know a few dedicated vegan restaurants and I never have to worry about what's in my food. But trying to go out with a group is so frustrating as I am the only vegan, I hope that chefs will take your advice. Oh and FRANKIE 😍

[AndtherewasJoy]

🎉Thanks for doing the right thing.
Speaking truth to power.
Let the animals be free ✌️

[carolhenry]

Getting to the place you’re at takes a lot of mindfulness practice. It took me quite a few years to be completely Vegan/Plant Based. I tripped and failed many times until I didn’t and once I arrived my life has been clean clear and filled with amazing not just with food. Thank you for this channel it really does open people’s eyes 👀 especially those on the fence!

[KandyLovesGreen]

Couldn’t agree more! Unfortunately, they don’t all have your passion and integrity when it comes to cooking. I am a better cook because of what I’ve learned from you. Thank you! Hugs to you and Miss Frankie the beautiful! 💚

[ckbtuxie]

Having gone full plant-based this summer, I've spent so much time reading, learning, watching, and experimenting. It's a labor of love for sure, but I don't at all miss shopping for or handling animal products. More and more of the world is catching on to the virtues of plant-based nutrition thanks to kind and generous souls like you.

[MichelleHeltay]

As a functional medicine naturopath, I thank you so much for doing this video. Yes, yes, yes! You have hit every issue I have with my clients, educating them about eating natural whole foods as close to nature as possible. It doesn't have to be hard or boring