Terrible Story Time: Feel the Burn!

I’ve only been a vegan chef for 22-odd years and the first decade or so of cooking was definitley NOT vegan in any way shape or form. Not only did I work primarily as a saucier, but I usually took on all of the charcuterie as well. I was keen to do so, as I loved the challenge of some of the more difficult projects in the kitchen like patés, torchon, gallontines, ballontines, sausages, and terrines. These involved meat, lots of it, and I became adept at making perfect mousselines, adding the right amount of pork fat to a rabbit farce, and anything else involving sel rose (aka nitrates)…