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Digital Subscriptions > Vegan Food & Living Magazine > Oct-18 > Life as a Vegan chef

Life as a Vegan chef

Chef Matt Jacobs wonders…when cooking, what are you thinking about? Ingredients, taste, texture, the person you’re cooking for?

I’ve been a chef for over 10 years now, in a variety of different catering establishments, and have learnt a great deal about the way food is designed and presented on a plate. My journey was filled with questions, achievement and struggle. One thing that never struck me as unusual throughout my whole career (pre-vegan) was preparing and cooking animal products. For the most part it was ignorance shaking hands with social normality that obscured my way of looking at what I was cooking. However, you would assume that as soon as I became vegan that would all change, but it didn’t, and I’m still adjusting. Today I question everything.

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!