***** One Lecture Away From the First (Label) Project!!*****
By the end of this lecture the student should be able to:
The Veggie Angle
As you have gathered from the previous lectures, vegetarian cuisine is IN. You have to develop some wonderful vegetarian items, and then you have to let people know that you offer them. Language is very important. Nobody will get excited about "steamed broccoli on rice." However, how about "fresh, seasonal broccoli florets infused with mushroom broth and seasoned with fresh herbs and lemon zest, served on a bed of jasmine-scented rice?"
You get the idea! If you have a menu, look it over and jazz it up. If you’re writing a menu, remember your adjectives! Which leads to the next subject:
Truth in advertising is the only way to go, ethically and legally. Be a label reader if you are using processed products in your menu items. Be absolutely certain that they are vegan if you are advertising vegan items. The same goes for organic, natural, vegetarian, kosher, low fat and many, many more.
Check with your local restaurant association for label laws in your state. For example, if you call something "heart healthy" (which is copyrighted by the American Heart Association) then it has to meet the legal standards for the descriptor. Check, check and recheck with your kitchen staff to be certain that they understand which ingredients are to be used in which recipes, especially if you offer both vegan and vegetarian items.
You want to be known as a person of integrity. And you are concerned about helping people to maintain the eating patterns and life styles they have chosen. The responsibility for this is in your hands. This may mean contacting manufacturers, touring warehouses, and asking for certificates of authenticity. It is well worth it.
Who, What, Why, When, and How to do it
So, now that you have everything in place, how are you going to get out the news? Here are some suggestions
For the Big Budgets
For Smaller Budgets and Large Imaginations
These are just some ideas. We’re sure you have even more. By the time you’re done with this course, we know you’ll have a plan to let everyone know about the merits of vegetarian cuisine! Let’s go on to the next lecture, where we’ll discuss some special ingredients.
VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
F.A.Q. | Subscribe to Journal | Game | Vegetarian Family | Nutshell | VRG-News
Recipes | Travel | What's New | Bulletin Board | Veg Kids | Search | Links
© 1996-2015 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343 Email: email@example.com
December 8, 2000
Graphic design by
The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.
All contents of these lectures are copyright Chef Nancy Berkoff and The Vegetarian Resource Group.
Web site questions or comments? Please email firstname.lastname@example.org.