Ep. 13: Chad Sarno- Kick Up Your Kitchen Skills-Part 1
PLANTSTRONG Podcast
Rip Esselstyn
4.8 • 2.4K Ratings
🗓️ 9 July 2019
⏱️ 50 minutes
🧾️ Download transcript
Summary
Whether you’re new to plant-based cooking or looking to elevate your current cooking methods, we're filling the next two episodes of the Plant-Strong Podcast with great kitchen tips and techniques that, in our opinion, every cook should know!
Cooking plant-based can be intimidating for some, but Chef Chad Sarno keeps it simple, practical and delicious for all taste buds. From meal prep planning and key plant-strong ingredients to practical kitchen utensils and tools, Chad dishes on his favorites that will help you kick up your own kitchen skills.
Interested in taking your plant-based kitchen to the next level? Enroll in Rouxbe, the world's leading online culinary school with over 530,000 students across the globe.
Learn More and Enroll in Rouxbe
About Chad Sarno:
Chad Sarno is the co-founder of Wicked Healthy, a thriving, mission-driven online community that focuses on culinary education, consulting, innovation, training, and product development for manufacturers, retailers, and food service outlets.
Chad is also the co-founder and VP of Culinary for the plant-based seafood company, Good Catch Foods which offers a line of ‘seafood without sacrifice’, now available in stores.
Chad formally held the position of VP of Plant-Based Education at Rouxbe Online Culinary School, the world’s largest online culinary school, and launched the first accredited plant-based culinary courses online.
Internationally, Chad has launched a boutique plant-based restaurant brand throughout Europe in Istanbul, London, and Munich, and has consulted on restaurant launches globally. Chad’s mission of health inspired plant-based eating and education has reached all corners of the globe.
Chad joined the global team at Whole Foods Market as the company’s Global RnD Chef and culinary media spokesperson for the Whole Foods healthy eating program.
Chad’s celebrated recipes have also allowed him to publish, together with his brother Derek, The Wicked Healthy Cookbook (released May 2018), and the Whole Foods Cookbook (released October 2018). He has served as contributing author to more than 10 health-related books, including New York Times bestselling cookbook The Conscious Cook, and to co-author the bestseller Crazy Sexy Kitchen with Kris Carr. Over the years, he has been a guest on dozens of morning shows and food-focused programs on national and international television and radio. Chad has been featured and quoted in numerous media outlets ranging from CNN, NBC, Bloomberg, The New York Times, and The Guardian, and has been a contributing author to publications such as VegNews, Men’s Health, Self, Shape, and Prevention magazines.
Chad calls the US home, and, when he is not spreading his mission of cooking and eating more plants, can be found in his garden with his two amazing kids, his wife, and a variety of woodland creatures.
Wicked Healthy WebsiteGood Catch Website
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Support for this week's episode comes from Nutramilk - the easiest and fastest way to make your own plant milk at home! Enjoy a $50 discount and free shipping with code PLANTSTRONG.
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Transcript
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| 0:00.0 | And the heels of last week's Plant Strong podcast, I want to share with you a very personal |
| 0:11.6 | story that really has to do with getting outside our comfort zones and for a short while |
| 0:18.1 | putting aside the Sunday morning pancake breakfast. |
| 0:22.5 | I've been swimming my whole life. |
| 0:24.4 | In fact, I can't go more than a couple days without getting in the pool. |
| 0:29.8 | And I started swimming when I was probably, let's see, seven or eight years old. |
| 0:36.0 | I started getting fairly good in high school and I got good enough to wear. |
| 0:39.6 | I was offered an athletic scholarship to the University of Texas at Austin where I went |
| 0:45.4 | to school from 1982 to 1986. |
| 0:48.3 | I was a three-time All-American. |
| 0:51.0 | I went to Olympic trials in 1984. |
| 0:54.7 | And after graduating from University of Texas, I decided to immediately start a career |
| 1:00.2 | as a professional athlete. |
| 1:02.6 | And I did that for ten years and then I continued to compete at a world-class level in |
| 1:09.2 | Traftlons for almost another seven years as a firefighter until my mid-40s. |
| 1:17.4 | I became really one of the premier open water swimmers in the sport and have never stopped. |
| 1:24.6 | And since I stepped down from doing Traftlons, I joined a master swim program that I swim |
| 1:29.4 | at at least five mornings a week. |
| 1:31.7 | And what happened is about six weeks ago, one of the guys, he challenged me to get the |
| 1:38.3 | world record in the men's 200-meter backstroke, age 55 to 59 age group. |
| 1:43.7 | And he said, rip, there's a swim meet here in Austin. |
| 1:47.4 | In two weeks, I think you should go and I think you should try and get it. |
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