A Simple and Delicious Tomato…
I worked for an Italian chef named Angelo at the beginning of my professional cooking career. He once told me an interesting story about the difference between a French cook and an Italian cook:
The French cook picks up a perfect tomato, looks at it carefully and comes up with 4 or 5 ways to make a perfect sauce. The Italian cook picks up a perfect tomato, looks at it, smells it, stares at it intently while gently caressing the skin…then puts it down, looks up at the sky while rubbing his unshaven face, pulls out a cheap serrated knife and slices the tomato in half. He puts a bit of sea salt on one half and simply eats it.
I like sharing this story because it illuminates the many paths aspiring cooks take to create something delicious – and it doesn’t matter if it’s simple or complicated. What matters the most is understanding that good cooking (and eating) is all about obtaining quality ingredients and knowing what to do with them.
Angelo’s story of how two cooks approach a tomato turned into my cooking and teaching philosophy - invest time in finding the best ingredients you can afford, keep preparations simple and always taste, taste, taste. This is the message I am trying to pass along through my writing and in this newsletter publication.
Welcome to VeganWeekly – your trusted source of information created to help you find quality and seasonal ingredients, offer detailed recipes that work and taste great and help generate ideas on what you can cook each week.
What Free Subscribers Receive
All subscribers to my newsletter project receive the following:
50 newsletters per year with 2-3 seasonal vegan recipes to try – basically a weekly vegan menu plan sent directly to your email inbox.
Roughly once per month – sometimes more – I send a special newsletter focusing on an ingredient (here’s an example)
The occasional special report on a modern plant-based cooking technique I find especially useful (here’s an example)
Paid Subscribers Get a Bit More…
In addition to all the free stuff, paid subscribers receive the following:
6 exclusive dessert recipes per year
Full access to the Recipe Archive (all my published recipes in one place)
Sustaining Members also receive a 1-hour private video consultation with me.
Paid subscribers help keep VeganWeekly Ad-free, Paywall-free, and available to all.
Who Should Subscribe?
Anyone wanting to cook healthy and delicious vegan food, regardless of their current skill level. I write with the amateur cook in mind, making sure I anticipate questions and include as much detail as possible. My aim is to be your cooking muse in the kitchen – the hidden spirit guiding you through each recipe.
VeganWeekly is for…
Amateur Home Cooks
Students Interested in Vegan Cooking
Freelance Writers and Journalists
Anyone Interested in Embracing a Vegan Lifestyle
People with Medical Conditions Who Want to a Pursue Healthy Vegan Lifestyle
What Subscribers Like Best…
This is not just another food blog…this is written by a serious and professional vegan chef who is interested in sharing his extensive food knowledge.
The recipes are simple to follow and have a lot of detail – they always work.
No advertising or product promotion – what a breath of fresh air.
Well-written, informative, humorous…
The place for yummy, vegan recipes, written with passion and wit, it's the right place to dig in! But consider yourself warned - you may start drooling..
Are you ready to subscribe and get serious about your vegan journey?
Let’s do it…
This is me…
I have been involved in food and cooking most of my life! I’ve walked many paths during this culinary journey. I transformed myself from being an interested amateur ‘foodie’ to a professional chef. I’ve explored different food cultures. I’ve eaten and cooked a lot of meat and fish. I’ve grown my own vegetables and fruit. I’ve been a vegetarian, carnivore, omnivore, fish-eating vegan, and a more traditional plant-based vegan. I’ve worked for some talented and knowledgeable Chefs in high-end restaurants in Switzerland, Italy, and France. I’ve taught cooking techniques and principles. I’ve written about food. And throughout this fascinating journey, I feel essentially the same about cooking; it should provide an endless source of pleasure that sustains the mind, body, and spirit. Cooking is my life and my craft. It is how I express myself to the world.
Culinary and Business Education…
Professional certificate, Plant-Based Cooking, Rouxbe Cooking School
Professional certificate in chocolate decorations and tempering, Felchlin Chocolates, Schwyz
Professional certificate in fine confections. Fabilo International, Rickenbach
BA Degree in Business Administration & International Management, Zürich
Master Certificate, Italian Culinary Institute, Costigliole D’Asti, Italy
Culinary Arts Degree, New England Culinary Institute, USA
Consulting Editor, Overcoming Multiple Sclerosis Cookbook
Developer and Owner, myfreshattitude.com
Owner, Laughing Lemon Food & Wine, Zürich Switzerland
Restaurant Neumarkt, Zürich Switzerland
Kaiser’s Reblaube and Goethestübli, Zürich Switzerland
L’Essentiel, Chambéry France
Locanda Miranda, Tellaro Italy
Antica Osteria del Teatro, Piacenza Italy
Read my complete story https://myfreshattitude.com/introduction/
Where to socialize with me: https://linktr.ee/jackmcn
Another internet space I use to inspire people to cook healthy and delicious vegan food: myfreshattitude.com