gaz oakley restaurant
December 25, 2020
I remember starting at around 8.30am and working straight through to 11.30pm after a big lunch & dinner service. It used to be a LOT, and filming would take hours, but I’m just embracing my mistakes now, so if I mess up I just carry on. Perfect day in London would have to involve popping into get a gaz burger from The Vurger Co & then a hang out in box park. Working with the guys at Vurger is so fun. My tour across Canada, US & UK was completely full to capacity & cannot believe so many people turned up to hear me talk, see me cook, meet me & get their book signedâ. This was 5 often 6 days a week. âYoutube was so tough in the early days. You’re a busy man! Gaz Oakley dreamed of becoming a chef watching TV cooking shows as a kid in his native Wales, and left school at age 16 to follow those aspirations. Reynold Poernomo. Tier 4 Eat In Update for London stores: Due to Londonâs current tier 4 status, our dine in services are closed in Shoreditch and Canary Wharf only. 30g dried cranberries Iâm not perfect, I never will be. So I spent as much time as I could on YouTube watching photography tutorials. So I began writing a vegan Christmas book. Simple whole foods. Do you have any tips for someone that might be planning a vegan dinner party for their friends? 28 Year Old Chef #1. The bowls listed as âconfirmed veganâ are the ones that explicitly say âveganâ on the restaurantâs menu when I published this list in December 2016. He celebrated the launch by doing a pop up 5 course dinner at Londonâs famous Harvey Nichols store. âI was very nervous starting my Instagram, Iâm such a perfectionist & wasnât sure if my content was good enough. Discipline = Freedom. Sadia Badiei. The meal, crafted by chef, YouTuber, and cookbook author Gaz Oakley, features an entirely vegan egg.. Oakley, known as Avant-Garde Vegan on social media, shared the news of his collaboration with Wagamama on Instagram to his more than 250,000 followers. 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 thought I had something & decided to go for itâ. Vegan chef Gaz Oakley will stage a âone night onlyâ kitchen takeover to mark the relaunch of Wagamama at Westfield Stratford City. We’d like to thank you for your continued support throughout and we look forward to serving our communities through this time! One day he turned up at a renowned Cardiff restaurant called Le Gallois, it had big plans & was run be a hugely experienced chef. He put it down to the high amounts of animal protein he was eating & starting looking into veganism. 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. Whatâs even more unbelievable is the fact that the dish features things like my vegan egg & bbq glazed seitan. âFollowing my passion & getting back into proper kitchens was awesome. Gaz plucked up the courage to knock on the door of Le Gallois and simply tell the head chef his goals in cooking & how he would work for free to show him what skills he had. Cooking as well as sports became his early passions. 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. Today, he is one of the most popular vegan influencers. Iâm going to keep on going on this journey for as long as possible, to help inspire as many people as I can to go vegan, for the animals. 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. The Wagamama collab is one of the best things that has happened to me. In 2018 Gaz released his debut cookbook Vegan 100. Favourite ingredient is plantain, and just simply fried in coconut oil. Its more natural..more me. I found the skills Iâd learn as a kid and whilst in the professional kitchens enabled me to create the most incredible vegan food. When I could choose a specialist subject at GCSE I decided to take cooking. Gaz Oakley is a vegan chef, author and social media sensation, with more than 440,000 YouTube subscribers, and almost quarter of a million followers on Instagram.. âI spent a lot of time at home, taking over my parents kitchen, when really I should of been out selling civil engineering materials! If you put your mind to something you can do anything you desire. I worked as a professional chef for a number of years before going vegan 5 years ago. I wanted to make sure there was something in there for everyone & packed with dishes that will appeal to non-vegans. What piece of kitchen kit could you not live without? After learning to cook a very young age with his dad, Doug. I soon decided to upgrade to a proper camera, which took a lot of getting used to. He had brief spells over the next couple of years in other kitchens and started designing menus for restaurants and doing dinner parties. THANK YOU SO MUCH to the amazing Gaz Oakley! Which sold out with in 30 minutes. With Gaz Oakleyâs fantastic alternatives to the traditional turkey and trimmings, vegans and vegetarians everywhere will have the best holiday period ever. For a mainstream restaurant like Wagamama to give me the opportunity is just unbelievable. MENU. I was bringing along my pasta machine from home and making fresh pasta, ravioliÂ & tortellini the lot..whilst my class mates were either messing around or struggling to make a ragu â it was fun being a top student for a change.â. âI have dreams of opening my own restaurant & one day I will but, in the meantime, to give people the chance to taste my food at restaurants before opening the doors to my own restaurant is awesome. 28 Year Olds. My mum & dad who I must thank for supporting me so much over the years, also decided to go vegan shortly after me. We are a warm and welcoming restaurant that offers delicious wood-fired pizza as well as different types of food, prepared on our wood-fired grill. I never thought I would release two cook books in my lifetime let a alone 2 in one year, but when I was sharing my Christmas recipes on my youtube in 2017, I realised how needed they were. I find it very difficult when I’m travelling to eat well, but when I’m home I like to meal prep. Simon Smith shoots theÂ picturesÂ and we have the mostÂ amazing time.Â. . Gaz seems to have been predestined to become a great chef. After a year or so working at the hotel, I was often left to run the restaurant myself â it was an amazing feelingâ. But sadly it wasnât to be. 2 tsp dried rosemary. The following grew & Gaz started doing pop up dinners at restaurants & often had stalls at vegan festivals. It was a great place to learn. 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. What’s your favourite place that you’ve travelled to for food? Little did I know this was later going to turn me veganâ. Gaz worked out for a couple years whilst eating this colossal diet & put on a lot of weight. Gaz, wanting to learn even more got his first part time chefâs job age just 15 years old at a local hotel restaurant. I often would make âbucketsâ of soup for customers & staff, which would get rave reviews from everyone. My photographer Pete comes along. Even though he is only 27 years old, he has already published two cookbooks. What do you eat throughout the day to keep you going? I was a lot less happy in my job & at the time I had reached 7000 Instagram followers. Lagos (7,358.72 mi) Lagos, Nigeria 100242. I feel so genuinely lucky & grateful to be able to travel & share my knowledge and passion. I made great relationships with customers & actually won salesman of the year at aged 23â. I am now able to hire a kitchen studio, which is my dream kitchen. Working at Le Gallois was so intense but the food we served was unbelievable. One day my favourite musician Jme was on the radio talking about what made him go vegan, he mentioned one youtube video that he watched which made him make the change overnight. They were blown away, they didnât believe they were vegan & all said they didnât miss meat at all. It tasted so fresh, vibrant & flavoursome. With no alternative in sight, Iâve scoured the land for wheat gluten (the Co-op sells it) and sought the helpful assistance of Gaz Oakleyâs recipe book âVegan 100â (Quadrille, 2018). Beautiful. About Us. Cooking has always been his passion. Gaz plucked up the courage to start his Instagram page @avantgardevegan with the hope of spreading his activism through food to a wider audience. Cooking as well as sports became his early passions. 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. Pinch of cinnamon. Many people might just see Gaz as a home-taught cook with a flair for the camera, but that couldnât be further from the truth. Whilst all my friends were off at university. Over the next few months, Avant-Garde Vegan went from strength to strength. If I get them interested & cooking my food then it will be less people eating animals.Â, I cook and style all the food for every single food picture that goes into my books. Firstly I didnât like how I was on camera, I was so shy and secondly itâs was so expensive to produce the type of videos I wanted to put out and at the time I was broke. The dish features Gazâs delicious vegan egg creation, amongst components like sticky bbq glazed seitan & caramelised king oyster mushrooms. Gaz Oakley is English Chef with an estimated net worth of $100,000 - $1M.But how did he get his wealth? But as much as my performance was bad the recipes got a good reception and I figured how important these videos could be, so I just got on with it and slowly started to relax and feel more comfortable. 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. During the dinner he expressed his plans to help people at Christmas, a time that vegans often struggle with. You must have faced some culinary disasters in the past- what’s the worst thing you’ve ever made? Gaz Oakley Fans Also Viewed . I didnât mind starting off at the very bottom â I was earning more money loading those trucks, despite working half the hours I used to as a chef. Itâs hard to believeâ. Sign up with your email address to receive news and updates. Gaz Oakley is a 27 year old chef, author & youtuber originally from Cardiff, Wales UK. 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. I learnt so much & was given the freedom to create my own dishes for the menu â I remember scrolling through trip adviser each night after work checking to see if anyone had written any reviews of my dishes â I was so passionate. Gaz began to be taught cooking at very younger age. BECOME A VURGER CO INSIDER AND SIGN UP TO OUR NEWSLETTER RIGHT HERE. Before he knew it, Gaz had people following his Instagram from all around the world & his pictures were getting lots of likes & recipes we often being recreated. A week or so later Gaz was given a job at Le Gallois. 6 Richmix Square, Cygnet Street, Shoreditch, . What’s the most valuable thing that you’ve learnt from working in a high end restaurant environment? He is best recognized for his books like; Plants-Only Kitchen: Over 70 delicious, super-simple, powerful, and protein-packed recipes for busy people and Vegan 100: Over 100 incredible recipes. From the small amounts heâd seen on social media, Gaz started feeling guilty every time he was eating meat or dairy, he recalls one day simply having enough & deciding to sit down & watch the Gary Yourofsky speech. British Japanese-inspired restaurant chain Wagamama just launched a new plant-based dish. We have been fans from day one, your recipes are incredible and your book is out of this world, thank you so much for working so hard with us on this! âI remember I had my cv with me and a page full of pictures of dishes I had made. I wish I started sooner - although back then all I wanted was to become a chef & I did! âLeaving school at 16 was tough, but I was so determined, I remember getting a scooter and travelling back and forth to the restaurant ever day. Where it all began What were some of the biggest challenges you faced in the early days of going Vegan and how did you stay motivated? One of Gazâs biggest achievements to date is doing 2 collaborations with Wagamama, the Japanese inspired restaurant chain. I was much better suited in classes like art & P.E where I could be creative. Gaz reached 35,000 Instagram followers in November 2016 & decided he needed to take his activism further. He had a goal to be the youngest chef in the country with a Michelin star. âIt was amazing getting my social life back after working in kitchens for years. 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!!! I really want people to know that anything is possible. More August 8 Birthdays. Needing a break, I got offered a job on a builders yard at the company my dad worked for & decided to do it. 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