Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

This event was on Tuesday, September 27, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.



Plant Based eating is new for me so I'm not sure what to ask, looking for all answers to everything.?

— Sandra Bates


Well, that's welcome to the journey. There are a lot of great things to be able to explore. I think one of the best things if you're brand new to plant-based eating is figuring out what makes you happy in plant-based eating. A lot of people when they first make the conversion over they are looking for flavor profiles that they used to get in meat dishes and you know, that's probably a good place to be able to start. I always tell people to take it in incremental steps don't you know, you can swan dive into it. That's totally fine. But I find that more people that Swan Dive into a whole food plant-based diet tend to have less successful rates because it's a lot to take on it first. So, you know try to take a little steps each week to be able to get closer to the whole food plant-based diets and you're going to come up with questions. That's just part of you know, making a lifestyle change like this and we're here to help so we do these ask me anything's about every week and we have a wide variety of instructors that can help you with all kinds of things and luckily. A lot of us are really focused on plant-based eating, you know ourselves, which is fantastic, too. So those questions will come up and that's it's okay to be looking for the answers to everything. We still are too right. So as we take these exploratory Journeys into food, I still find things all the time that I'm very curious about and love to do so. I just recently moved from Austin to Madison, Wisconsin and being reintroduced to Midwestern Foods, or I grew up in the area in the Chicago area. There are a lot of things in flavor profiles that I you know hadn't had for a long time because Texas is very different and like the Tex-Mex style, you know versus what I'm seeing here and the Midwest and there's some flavor profiles and I'm like like oh, yeah, I totally forgot about that. How can I make that into a plant please style and you know, utilizing the ingredients now they're available. They're very different than when I started, you know, almost 30 years ago, so it's pretty fantastic change.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev