Reuters has an interview with Tal Ronnen, plus a great-looking recipe that stars fingerling potatoes. A couple interesting exchanges from the interview:
Q: Why did you decide to become a vegan chef?
A: “I became a vegan chef out of the sheer frustration from eating at restaurants and not having great experiences. I was growing up with a family that loved food, and I wanted to learn how to cook. I had already become a vegetarian at a young age. I wanted to create dishes of my youth – rich, hearty dishes restaurants weren’t doing.”
Q: What sets your vegan cooking apart from others?
A: “The focus is to create textures and flavors that will satisfy meat-eaters as well as vegetarians. A lot of people are trying to eat healthier. Even if they are not vegetarian, eating vegetarian a couple of times a week can benefit their health. It certainly benefits the environment. A lot of the dishes in the book are created from French cooking techniques and by applying them to plant-based options.”