In the early 2000s, Matt Pritchard became famous thanks to the MTV show “Dirty Sanchez“, a program with hair-raising stunts. For the endurance athlete and skateboarder, this was followed by the BBC’s first vegan cooking show and two vegan cookbooks.
How did the brilliant Brit get into cooking?
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“Because my mother instilled in me a love of cooking, I decided to train in the restaurant business. Right after graduating from school, I switched to Colchester Catering College in Cardiff.” Even though his career path then took him in a different direction, fitness and endurance sports brought him back to the kitchen.
Veganism is more than just compromise
The documentary “Cowspiracy – the secret to sustainability” opened his eyes. “I didn’t realize that veganism meant more than foregoing meat and dairy products. I was not aware how much harm we are doing to our planet by breeding and raising animals en masse to eat. I have always loved animals. In fact, many animals are actually more likable to me than humans. And yet I ate them?” Describing himself as a “simpleton,” he simply doesn’t understand the difference between refusing to eat a dog but then eating a pig, a cow, or a lamb.
Since that time, the vegan chef has been educating people about the possibilities and trying to bring a sustainable lifestyle to the masses, Pritchard explains.
Focus on vegan concepts in gastronomy
The self-confessed vegan appeals to his colleagues. “In the gastronomy world, we need to focus more on vegan concepts. This is true whether we’re talking about street food, takeaway or a high-end restaurant.” The busy Brit still has much to do in the future. However, opening his own restaurant is not part of the plan. “It would be great, but it would take over all the hours of the day and I simply don’t have enough time. When I do something, I always give 100%. Quality is the most important factor, and I can only get this right if I really lose myself in something.”