Inventive Cooking | Chef Gaz Oakley

The Proof with Simon Hill

Simon Hill

Nutrition, Health & Fitness, Self-improvement, Education

4.9 • 2.9K Ratings

🗓️ 11 October 2018

⏱️ 106 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

In Episode #32, I sat down with world-renowned vegan chef Gaz Oakley to discuss his story and rise to stardom over the past three years. Since early 2016, Gaz has taken social media by storm with his avant-garde cooking displays on YouTube and Instagram, amassing a combined following of over 700,000 people. Gaz has phenomenal talent, a bright future ahead, and is as humble and genuine as they come. In our conversation, Gaz took me through his journey so far, including how he developed a passion for cooking, where he crafted his skills, and why he took a hiatus from the cooking industry at one stage to work in labour and sales. Of course, we cover his transition to a plant-based diet and what inspired that, as well as how he comes up with the inspiration for his recipes. Oh, and he drops some news about a secret collaboration with a huge restaurant on air! You can connect with Gaz on Instagram @gazoakley and YouTube to see his amazing food with your own eyes. 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. 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

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0:00.0	Quick one. My team tells me we actually have very few reviews relative to the weekly audience
0:07.4	numbers. This is no doubt my fault, as I've always felt a little weird about asking you
0:12.2	to do something for me. But clearly, if you don't ask, you don't get. So if you're enjoying
0:17.6	the show, if it's providing you value, please take 30 seconds and leave a review on Apple
0:22.6	or Spotify. In doing so, you'll help the show rank higher, which means we can continue
0:27.5	to attract the brightest and most trustworthy people in science. My team and I have big
0:32.3	plans for the show where we want to be in 24 months and we need your help to make this
0:36.7	possible.
0:37.7	I started my YouTube in December 2016. Just put out on Twitter, is there any videographers
0:47.4	around that want to do some filming with me? I looked at people like Jamie Oliver on YouTube
0:52.1	and just saw how they film, just very relaxed and just tasty recipes. I first started
0:57.2	filming in December 2016 and I was so shy and awkward and stiff. When they put the cameras
1:03.1	on me, I realised how much you're going to be on camera. I forgot about this. I forgot
1:06.4	about that. I had to have a sort of personality in presence. I was just thought, I feel like
1:10.1	I'm just going to be cooking.
1:11.1	But no, you have to interact with the audience almost. But it's hard when they're not there,
1:15.1	you just have to towards the lens. So I felt really awkward at first and I didn't think
1:19.1	I could do it, but I kept at it. I can't watch those videos now because they're so embarrassing.
1:23.7	I'm now taking season into my YouTube channel to eat over a year and a half old and it's
1:28.0	my biggest audience.
1:29.0	Over 500,000 subscribers. Wow. Wow. Wow. Wow. That's gaze ugly and this is the proof podcast.
1:37.4	Hey, plant friends. Good to be back. Thanks for tuning in. For first time listeners, my name is Simon Hill and I'm the creator of
	...

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