Exploring a New Life | Chef Gaz Oakley

The Proof with Simon Hill

Simon Hill

Nutrition, Education, Self-improvement, Health & Fitness

4.9 • 3.1K Ratings

🗓️ 7 December 2021

⏱️ 3 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

In Episode #180, a condensed throwback to Episode #32, we hear from chef Gaz Oakley on why he changed his diet and his approach to cooking. In our conversation, Gaz shared how he found his passion for cooking and how cooking traditional food has helped him to create vegan recipes. You’ll also hear about how he was able to quit his full-time job to work on the Avant Garde Vegan Instagram and YouTube, his philosophy when it comes to social media, his recipe creation process, and his goals for the future. For more insights and reflections, visit The Proof website for the full show notes. Enjoy, friends. Simon Want to support the show? The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit theproof.com/friends. You can also show your support by leaving a review on the Apple Podcast app and/or sharing your favourite episodes with your friends and family. Simon Hill, MSc, BSc (Hons) Creator of theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube or listen on Apple/Spotify Connect with me on Instagram, Twitter, and Facebook Download my complimentary two-week meal plan and high protein Plant Performance recipe book

Transcript

Click on a timestamp to play from that location

0:00.0	Friends, let me introduce you to my brand new digital recipe book, Plant Based Firmets.
0:10.0	15. Must Have Recipes that will take your fermented food game to the next level.
0:15.4	Nourishing your microbiome and saving you dollars on your grocery bill at the same time.
0:21.4	Why eat fermented foods?
0:23.4	Well, research shows that regular consumption of fermented foods lowers inflammation in the body.
0:29.5	The type of inflammation that underpins and exacerbates chronic conditions like cardiovascular disease and Alzheimer's dementia.
0:37.3	Inside Plant Based Firmets is 15 recipes, including my very own soy yogurt and soy labne.
0:43.7	A delicious cold brew, kefir smoothie, and my baked miso egg plant and soba noodle salad.
0:49.5	The book also includes science supporting the consumption of fermented foods and a handful of frequently asked questions,
0:55.5	such as do fermented foods contain alcohol and what's the difference between pickled and fermented foods.
1:01.8	To support your gut, this show and my wonderful team here at the proof,
1:06.2	get your copy of Plant Based Firmets at theproof.com-fordslash-firmets.
1:11.0	That's theproof.com-fordslash-firmets.
1:14.4	There'll be a link for this in the show notes.
1:20.7	When you're cooking in professional kitchens in your, in the middle of a service,
1:24.5	it feels literally like it's a life or death thing.
1:27.0	It's such a high stress environment that it feels like if you mess up your whole world, it's going to collapse.
1:32.5	I remember this one time.
1:33.8	I had some potato fondants prepared ready for service.
1:37.0	Got them in the oven.
1:38.1	Service came, first check came on order and they needed the potato fondant for that.
1:42.8	The chef goes, guys, where's that potato fondant?
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Simon Hill, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Simon Hill and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.