Plant-based chef Alexis Gauthier on the ‘exciting’ future of vegan food

History has always shown that by ignoring science, we are condemned to be left trailing behind those who understand the dramatic changes our society is going through.

Every second on this planet, someone is changing their diet in order to stop being part of the mass killing and mass exploitation of conscious, hopeful and loving living creatures who share it with us. 

The domino effect of that decision will ultimately save us from the edge of the precipice humanity is currently standing on.

I see our hospitality industry as carriers of this change, and from what I see and hear from customers, it is a change people are willing to make, especially with the genius of the chefs and restaurateurs we have around us. I see it as our responsibility to show the world there is a way to change food and still be just as fun and delicious. If not we chefs, who else?

The good news is the new world of plant-based food is vibrant and creative, humming with positivity. The future of food is incredibly exciting.

The alt-meat industry is growing extremely quickly. To me it feels like Silicon Valley in the 1970s, when its community buzzed with excitement and technology would be out of date within weeks of it being on the shelves. The products being offered to me right now are just jaw-dropping.

I see no reason why in less than five years the average family barbecue will be grilling unbelievable 3D printed steaks, amazing lab-grown, cultured chicken, superb plant protein burgers. The taste and smell will be the same as the meat they are replacing.

The damaging impact on the environment will be reduced immensely. There is also an emerging side-culture of artisanal producers who see provenance of ingredients and unprocessed manufacture in alt-meats as paramount.

What they all share is the vision that the environmental and moral horror show of modern animal agriculture must, and will end, soon. I believe the public wants this – people are just waiting for us to present them the delicious new food we can produce. It’s just a question of accepting our responsibility as an industry and starting our journey.

My message to the industry: get on board with this and don’t be left behind. Be leaders in change. It is the right thing to do, and it is up to us to do our bit.

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