— Cindy Seip

It's like definitely, um, give yourself patience with it. Um, the first time you make something, um, if it's a difficult recipe, it might not come out well. Um, you know, the most challenging recipes I've probably developed were different breads, you know, where breads are, very exact science. So, um, if you're trying to experiment with a little bit of this and a little bit of that, it's probably gonna go wrong the first one or two times you do it. Um, so definitely on the bread, uh, section when I was trying to do whole food plant-based, you know, like pizza crusts, pizza crust, I remember that, uh, in jarrah the, uh, Ethiopian bread, um, was a hard one just to be able to get the bubbles and everything into it to be able to make it so it fermented, um, easy for a restaurant setting as well too. Um, but yeah, breads were probably the most, uh, difficult to, uh, adapt. Um, and then just also having some experimentation and other recipes coming up with different, uh, plant-based cheeses. When plant-based cheeses were not something you could buy at a grocery store. They, um, you know, now there's a huge amount of different products you can buy, but then trying to find something that you could do, a slice and a cracker or something like a Parmesan was pretty difficult to be able to do. Um, so we had to kind of think outside the box. Um, my mentor at the time was, uh, you know, uh, Chad Sarno, who's a chef, who's really well known for raw food at that time, and we'd have to come up with a lot of different things to be able to experiment with these and kind of try to see what worked with them. But the biggest advice I can give you on this, Cindy, is to have patience with it. Developing a recipe, um, you're going to try something once. Um, it might not come out exactly the way you want to, but then you can build upon that and improve upon it. So the more you do it, the better you'll get at it. Um, and it'll start to be able to understand, you know, how flavors and different flavor profiles kind of come together so you're not just kind of walking in the dark. You, uh, will use your palate to be able to get you to the other side of that.