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.



What dish has been the most challenging for you in plant based cooking?

— Roberto M Velazquez


There have been so many over so many years, you know for years and years. I really challenge myself to help people make the conversion to plant these diet that were heavy meat eaters. So there have been a lot of things in that category to be able to mimic the flavor profiles of meat with using a whole food plant-based diet. Now, it's a lot easier if you're doing things like pea proteins and stuff like that like in the you know, and things like the impossible burgers and stuff like that and the Beyond Burgers, you know, those are very very processed foods. But to do that in an unprocessed way is pretty tough to be able to get the same flavor profile flavor profiles and textures. So some of the harder ones that have done over the years are doing French culinary, right? So like Julia Child stuff and Jacques Pepin stuff trying to do like I remember for a Valentine's Day. This has been like 10 12 years ago. I did a Julia Child's beef bourgeon but I did it in a I did a couple versions. It is A10 boarding young and I did um a portobello mushroom pork and young both of them turned out really good, but the texture profiles are very different to each one where a beef bourguignon and I mean I had before, you know, when I was a very small, you know, I was not vegetarian my whole life. So when I was much younger before my 20s even had it and it was I remember the texture on it and the Satan actually came out much better now is Satan a whole food plant-based. Technically that's a little hard, you know, so that's why did the portabella instead now depending on the cuts of the portabella, you can actually get the kind of similar flight or you know texture profile, but you can still nail the flavor profile on those. Um, one of the more the harder ones that I've done more recently when we updated the plant-based Pro class was omelets right doing egg style dishes, like omelets using like chickpea flowers and things like that. I've gone through all kinds of different recipes and iterations to be able to make an omelette, you know in the style Jacques Pepin who if you you know cooking jacques Pepin is the standard an omelette. He's out how you make them and to do that in a vegan plant-based way is a pretty different way to be able to make that happen. So that's probably where I would say is eggs are probably the hardest one to be able to make into the flavor and the same, you know, kind of texture and there are products out there like just egg and stuff but they're still quite don't do it the way, you know, quite have the flavor profile. They definitely have the look and the texture down, but the Verse definitely not quite the same. So that's a great question Roberto. I could talk about that one for a while but probably eggs or omelets are probably going to be the hardest one for me that I would say.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev