Today we’d like to introduce you to Catherine Tulloch.
Hi Catherine, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’m a plant-based/vegan chef that provides meal prep and catering services. My mission is to spread health and wellness to the world through my cooking. Since getting into the plant-based lifestyle back in 2016, I’ve been a big believer in “health is wealth.”
When I first started my journey back in 2016 to a Vegan Diet. I still had very little knowledge regarding food, so I ate vegan food with no nutritional value. Going into stores and just purchasing anything as long as it was labeled vegan, not knowing what else came with it. Now, what did that do? It caused me to gain weight once more. The feeling of defeat was much too familiar, only this time I decided I cannot give up.
As time went by, I spent more time on educating myself on what would help maintain a nutrient-balanced diet as a vegan. At first, I was unsure of how I’d be able to keep it up since I didn’t like quinoa, certain types of vegetables, or beans. My vegan friend changed my thoughts about that as well. She made me a plant-based dish that was filled with a variety of different flavors. I could not believe it was healthy! I was in total shock and disbelief. She broke down what she used in the dish, Which made me realize I need to get creative.
That was when I was introduced to experimenting with plant-based foods. My mom also helped influence me in the kitchen, She may not be vegan, but I was still able to learn techniques from her, which helped me become a better cook. From the seasoning, she used to how she cooked certain foods. After learning from her and continuing to practice, it was like I literally lived in my kitchen. Cooking something new every day, trying different recipes, then before I knew it I got really good at making meals for myself and I began to finally enjoy being a vegan.
I combined the techniques of my mom, the information I’ve collected about plant-based nutrition, and my love of making others food they’d love that was healthy for them. Into the Company called The Carribbean Vegan, LLC. It’s no longer a diet for me. It’s a Lifestyle
We all face challenges, but looking back, would you describe it as a relatively smooth road?
The struggles I’ve faced was trying to convince others to eat a whole foods plant-based diet. Most of the time, if people see a salad, quinoa, veggies or legumes, they don’t think the food would have a flavor or fill them up. Over time I was able to change people’s perspectives on eating healthy foods by making it taste good. Another challenge I’ve faced was being consistent as an entrepreneur. You HAVE to keep people on their toes for them to want to order from you otherwise people get bored fast and will move on to the next business. I’ve learned to take people’s favorite dishes and make them healthy. An example is making jerk oyster mushrooms or mushroom oxtail. The more I experiment with mushrooms, the more I learned that it has a similar meaty texture people enjoy and it’s a healthier option.
Thanks – so what else should our readers know about The Caribbean Vegan?
For my business, I bring the farm-to-table experience for my clients. I shop and prepare healthy meal preps weekly for my clients and follow the USDA food guidelines to ensure they’re getting the nutrition they need. I’m not a nutritionist but I graduated from Queens College in Family and Consumer Sciences so I have background knowledge on health and wellness. My next goal is to get my master’s in nutrition so I can aspire to become a nutritionist so I can then assist clients with their diets. What sets me apart from others is that I create plant-based dishes that are unique and nutritious. Aside from being a vegan chef, I care about my client’s health and what they put into their bodies. I’m most proud of the fact I’ve had clients reap the benefits of a whole foods plant-based diet from my meal prep services. Aside from meal preps, I also provide catering and private chef inquires.
What sort of changes are you expecting over the next 5-10 years?
I see myself as a nutritionist chef in the nearby future. My goals are to go back to school for nutrition and use my knowledge to help others live a healthier lifestyle through my cooking.
Contact Info:
- Email: [email protected]
- Website: www.thecaribbeanvegan.org
- Instagram: https://www.instagram.com/thecaribbeanveganllc/
