Vegan has been in ascendance for the past few years. Vegan chefs are winning awards and are finally being accepted as legitimate contributors to the culinary world while vegan consumers are dominating the marketplace. We’ve done a great job of bringing compassion to the masses, but for all we’ve done, there’s still more to do. Even more important, we must keep doing better in order to keep this trend going. Otherwise, we risk stalling this incredible momentum that we’ve built. That’s why I think it is imperative that we don’t rest on our laurels.
It may seem like an odd thing to say, but I know I’ve been guilty of taking a breather. It’s tempting to sit back and say, “I’ve done my part.” I know other vegan chefs and food activists who have done the same. I don’t do as much tabling as I used to do, or as many pro bono classes. I wrote recipes no longer to advance a cause, but simply because I was interested in writing about good food. It’s so much easier to be vegan now, advancing the vegan cause didn’t seem as necessary. Most people wouldn’t think that’s such a big deal, but I became a vegan chef to make a difference in the world. What’s one more voice? I can’t believe my attitude had changed that way. It snuck under the radar, slowly, over a couple of years. I decided to make a change and if you’re one of those people who have been sitting back a little more like I was, I hope you decide to make that kind of change with me.
Now is the time to capitalize on our successes, not rest upon them. Keep up the good work, keep up the good food, and keep making a difference.