Comparing Chefs And Nutrition With Leaders Creating Culture

On Valentine’s evening, my partner David and I dined at Atlas, a contemporary high-end restaurant in Wellington. I had booked several weeks earlier, and indicated I was vegan. The truth is, I’m ‘sort of vegan’. I do eat eggs, the occasional salmon or prawns to ensure I get enough protein particularly when I’m dining out. Why? Many chefs either don’t appear to understand the role of vegan protein if they consider substitutes. One example is olive oil is a great substitute for butter in vegans’...

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