Jane and I were out and about today and popped in to an ad hoc cooking class. The teacher was presenting different summer recipes and one of them sounded very interesting. After the class was over we chatted with the teacher for a few moments. After a few references to different meats we could incorporate into the recipes she had presented we told her we were vegan. Her first question, “Do you eat fish?” Then she suggested various ingredients we could add to certain recipes to “spice them up” — including Worchestershire sauce, which contains ANCHOVIES! (Note: she didn’t know, nor did she suggest searching for vegan Worchestershire sauce.)
This woman then went on to mention that she would be presenting a vegetarian cooking class later in the summer, and suggested we sign up. Now I understand that not everyone knows the definition of “vegan” — I mean really, there’s even debate about it within the vegan community. But if you are promoting yourself as a cooking instructor, especially one who is going to teach a class on vegetarian fare, should you have an understanding of what vegetarian means? And shouldn’t you have a vague understanding of what the ingredients are in the products you are promoting?
Oh, and did I forget to mention that this woman is also a caterer?
Anyway, the point of this post is to remind everyone, ourselves included, that you don’t always know what you’re getting when you don’t prepare your own food.