Rocking Vegan stuff.
My theory on vegetarianism is that anything that uses meat will almost have a non-meat alternative.
Such things like tempeh, tofu and many other alternatives will always provide a decent non-meat alternative.
However, and im not putting down a non meat diet, the problem as a chef on vegetarian food (and my tendancy is to follow the vegan example) is the portion sizes.
I find that the nutritional requirements of vegetarians non problem. The problem lives within the provision of essential enzymes, amino acids, proteins and other nutrients.
As an example, to recieve the equivalent amount of iron etc in steak from vegetables, the average vegan has to eat atleast 2-5kg of spinach as compared to only 200g of steak.
I do understand as a chef that my main responsibility is to make the customer feel good. However the emphasis these days is for the chef to involve virtuallly all aspects of food into their repetoire including nutrition.
So where to from here? | 
