What does SAD stand for? I understand its association with cooked foods, but what does the acronym S A D mean (if it is one)?

I've been lurking for a few months now and enjoy everyone's advice, knowledge, and positions on certain subjects. It has helped me transition to mostly raw.

The only problem i am having is at work. I am a professional chef and it is part of my job to create and taste, to ensure quality, cooked foods. When I am not at work i eat 95% raw vegan foods.

Thank you!
Ryan

Standard American Diet

Standard Western Diet - SWD - is the less derogatory way of putting it
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thats quite a dilemma ...

whats that line in the "Fantastic Voyage" song?

"if you can't stand the heat..get yo @$$ out the kitchen..we on a mission"

How about the "Post-Modern Industrialized Diet".

inspirit - aka coolkarma

How about Silly Anachronistic Diet?

-David Z. Mason

WWW.RawFoodFarm.com

I was a professional chef for many years.

As you eat more and more raw food you'll likely develop a new and improved "sensitivity" to food which will enable you to literally smell whether or not a cooked food needs more salt, or basil or liquid or whatever - as well as an improved ability to visually assess whether or not something tastes good.

I still cook for family occasionally and do not have to taste at all if I don't choose to. Besides, that's what sous chefs are for ; )


khale

anaken,

that's funny .. that quote u had :



<<whats that line in the "Fantastic Voyage" song?

"if you can't stand the heat..get yo @$$ out the kitchen..we on a mission>>

i couldn't stand the heat
so i took a hike

anaken, you quoted a very poignant statement.

I feel we ARE on a mission. Not one of trumpeting loudspeakers and huge neon signs, but a quiet example of a better decision.

Simply eating a carrot while on break sparks many discussions about eating raw, with employees in the restaurant. You never know how what you say to someone will influence them, even years down the road.

But about the heat in the kitchen, i love it! The actual temperature, the high pressure, the insane pace, i thrive in that environment, greeting every challenging opprotunity with a smile.

khale, i look forward to developing these new senses. Already i have noticed an huge increase in sensativity to smell, this is sometimes good, sometimes bad.

But as for smelling a soup or whatever to tell if its seasoned correctly, ehh i'm not sold on that quite yet. I think tasting it is necessary for the fine tune adjustment, to bring everything into perfect balance. As for my two sous. we hardly ever work at the same time. They are there when I am not (gotta have a day off sometime right?)

I think its a Coolio...

its more metaphorical...like Khale points out, whatever your wishes are..it CAN be done....you may loose interest in it..or go more passionate towards it...

seeing it as a problem is merely attaching some kind of story to it.

Some of the greatest composers couldn't hear etc...



Edited 1 time(s). Last edit at 09/30/2007 04:41AM by anaken.

ryan and khale,

i've always wanted a chef who appreciates raw cuisine this question:

do you find creating raw meals for yourself creatively fulfilling?

i've heard of come chefs say they find raw cuisine to be a great creative outlet. I have also heard other chefs appreciate cooking food more than preparing raw food. what do you think?