266: The fundamentals of plant-based cooking | Dawn Thomas & Joe Girard, co-founders of Swich

The mindbodygreen Podcast

mindbodygreen

Alternative Health, Health & Fitness

4.6 • 2.1K Ratings

🗓️ 4 December 2020

⏱️ 38 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dawn Thomas & Joe Girard: "You can really take any dish and transform it into something that's plant-based.” Thomas and Girard, the co-founders of Swich, join mbg co-CEO, Jason Wachob, to discuss how to cook professional-level plant-based meals, plus: *The best staples to stock a plant-based kitchen* *Why the sauce is most importnat when cooking* *How to spice up your meals if you're in a cooking rut* *Why perfecting your knife skills is the first step in learning how to cook* *What to cook someone to convince them plant-based eating is superb* Enjoy this episode sponsored by Swich! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: [email protected]. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Welcome to the My Buddy Green podcast. I'm Jason Walkab, founder and co-ceeo of My Buddy Green and your host.
0:08.4	Hey everyone, Jason here and on today's special Business of well-being episode of the
0:13.6	MBG podcast we're excited to have fellow mission-driven brand
0:17.1	founders of Switch, Dawn and Joe.
0:19.4	Don and Joe started Switch to inspire a global health movement and teach the world how to cook with confidence. Joe's
0:23.3	switch to inspire a global health movement and teach the world
0:23.8	how to cook with confidence and with more plants.
0:26.4	It's a basic health supportive and plant forward
0:28.8	cooking education tool for everybody.
0:30.9	In this episode, we'll cover the early days of John and Joe's first company to their certification to what's next for Switch and the future of intuitive plant-based cooking, something we can all get behind.
0:46.6	Don, Joe, welcome. Thank you.
0:48.0	Thanks for having us, Jason.
0:49.2	Well, my new friends from Vancouver,
0:52.3	one of my favorite cities.
0:55.0	So before we get in to your story, well I guess this is part of your story.
1:00.1	I want to get to the why.
1:01.8	You're both classically trained chefs. I think in the context of COVID, a lot of people are, you know, struggling or learning the cook from home. I think we can all appreciate a classically trained chef.
1:14.0	Why?
1:15.5	Why did you guys get into cooking?
1:17.2	What is it about that experience
1:18.9	that led you down this path?
1:22.2	For me, it was when I was really young, I was in my teens and my father used to travel a lot in business and he was a salesman and he would go to high-end restaurants.
	...

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