Sharpening My Vegan
Culinary Skills by Jason Cook
A
little more than 10 years ago I found myself in the service industry, working in bars and restaurants. I eventually transitioned to the social media marketing, graphic and technology side of the industry. I was doing everything from creating flyers to menus, building websites, and supporting networks and computers. Fast-forward to 2015, where I found myself unhappy and unhealthy. I decided I needed a major change. My diet and overall lifestyle needed a complete overhaul. I started consuming a plant-based diet and paying attention to what I put in and on my body. The results were amazing. I successfully went from weighing 224 pounds to maintaining a weight between 180 and 185 pounds. My happiness was at an all-time high, and I was the healthiest I’d been since my teenage years. My body was healing itself. I was feeling like a new man with a new drive and passion. It all revolved around health, happiness, and plants. At this point, I had been cooking for friends and family often. One day, I was pestering one of my best friends about eating healthier, and he asked if I could just shut up and cook for him. This was the birth of my meal-prep venture, Planted Provisions. I started prepping meals each week and, through word of mouth, my clientele began to grow. I prepped meals weekly up until the last quarter of 2019, when I started feeling uninspired and bored with my food.
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The Food Issue
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Issue 59 - July/August 2020
VEGWORLD Magazine
