However I still leave in my stutters & many mess upâs. Cooking has always been his passion. I think If I was older I could of handled it better, I mean â I rarely ate or did exercise â I was a zombie and my parents were obviously super worried. âI remember eating my first vegan meal, it was like a weight had be lifted off my shoulders, no longer would I be part of the cruelty towards animals again. âI get very nervous before the live cooking demos & public speaking events, I definitely didnât get into this for that particular type of attention but Iâm embracing it & like with my early struggles with filming, Iâm starting to relax & enjoy the public appearances. Vegan 100 is sold worldwide & translated into 5 different languages. Leo Chef #18. Gaz plucked up the courage to start his Instagram page @avantgardevegan with the hope of spreading his activism through food to a wider audience. In this exclusive interview with Plant Based News' Robbie Lockie, Oakley opens up about his love for food, his upcoming cookbook, and his plans to open a vegan restaurant. For a mainstream restaurant like Wagamama to give me the opportunity is just unbelievable. How many takes do you have to do before you get a video right? In May 2016, Gaz left his sales job & decided to devote all of his time to cooking & his activism. What’s your favourite place that you’ve travelled to for food? The Wagamama collab is one of the best things that has happened to me. I found cooking was an amazing outlet for my creativity. My photographer Pete comes along. Needing a break, I got offered a job on a builders yard at the company my dad worked for & decided to do it. I knew that my food styling skills combined with good photography would be a winnerâ¦ I just had to somehow understand the 1,000 buttons on the new camera. Pinch of cinnamon. Gaz Oakley, known as the Avant-Garde Vegan, is a vegan chef and cookbook author from Cardiff, Wales.He was described in the Daily Telegraph as "a star of the meat-free world", whose "recipes have gained the respect of herbivores and carnivores alike". Gaz, wanting to learn even more got his first part time chefâs job age just 15 years old at a local hotel restaurant. Your hard work now will one day pay off in the future. Start a youtube! But I got through those tough times and now my youtube has turned into something so brilliant, itâs now my pride and joy. The dish features Gazâs delicious vegan egg creation, amongst components like sticky bbq glazed seitan & caramelised king oyster mushrooms. When I could choose a specialist subject at GCSE I decided to take cooking. We wanted to reassure you that we will be staying open for Takeaway, Click and Collect and Delivery services across all of our sites also. I was in the kitchens. You’re a busy man! To my surprise I started growing followers quickly and I was getting great feedback on my recipes. Pinch of paprika. Gaz has now completed over 11 seasons of recipe videos, has over 1.05 million subscribers based all around the world & his youtube videos have a combined total of nearly 40 million views. Seeing the reaction to my videos & food is worth all the early struggles & is very similar to the amazing feeling I got when I would see a nice review of my food during my time in the professional kitchens. There werenât any outlets, no vegan tv cooking shows, hardly any youtube videos. Oh I’ve never made anything terrible, I have always had a knack for cooking good…its just my thing…but like everyone I do make mistakes or get distracted & burn stuff!!! THANK YOU SO MUCH to the amazing Gaz Oakley! It tasted so fresh, vibrant & flavoursome. Of going vegan? After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions. Gaz seems to have been predestined to become a great chef. Gaz Oakley Is A Member Of . A week or so later Gaz was given a job at Le Gallois. Feeding people my peaceful cruelty free vegan food was the best feeling everâ. It was a great place to learn. For business enquiries only please email: [email protected], If you have a merch or book order query please email: [email protected], If you’re a subscriber or follower and have a question for Gaz, the best way to contact is via Twitter: @avantgardevegan, During the dinner he expressed his plans to help people at Christmas, a time that vegans often struggle with. A highlight was Montreal Vegan Festival where I cooked in front of 700 people and then signed their books for about 4 hours after. He created the dish named âAvant-Gardânâ with them which rolled out nationwide & in the US. So I spent as much time as I could on YouTube watching photography tutorials. The restaurant just reopened for business under new ownership. New posts will not be retrieved for at least 5 minutes. However when I wasnât playing sport at home I was cooking with my dad, going through the hundreds of recipe books & watching chefs on TV. I have two lovely friends come a long to assist me preparing the food for each recipe. In 2018 Gaz released his debut cookbook Vegan 100. Error: API requests are being delayed. He announced that he would bring out a 2nd cook book in October 2018 called #VeganChristmas. Itâs hard to believeâ. Please note that restaurants may have closed/moved and menus may have changed since then. Working with the guys at Vurger is so fun. 547.3k Followers, 685 Following, 720 Posts - See Instagram photos and videos from Gaz Oakley (@avantgardevegan) After a while at Le Gallois, Gaz got offered a job at another well established restaurant which promised him a shorter working week & needing to recuperate, Gaz decided to accept. 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