Why The Eff?!
Hi, I'm Apryl, the blog grunt for Eff Yeah It's Vegan! I created this page to give you a little insight into what we're all about. Hopefully, you'll see a parallel and find this blog fits your family's tastes.
A little history:
My husband and I are are both absolute foodies with strong food and beverage backgrounds. My background started as a child; being the oldest of 7, I was left home with the kids and a full pantry from a young age. Bored with mac and cheese or scrambled eggs, I quickly learned that cracking a cookbook and baking or cooking was a cure to the monotony. During my last two years of high school, a charter culinary program through a nearby university was offered. I quickly signed up for this and excelled. From there, I moved into various professional kitchens in New Mexico and then, when I was nearly 19, on the Las Vegas Strip. From there, I managed a bar and grill, worked at a local supper club, coordinated and was a team leader for large scale banquets and essentially took every opportunity I had to learn something new in the kitchen. Finally, I started my own catering company. This lasted and succeeded for about a year, then, with the downturn of the economy, I chose to stick with my day job rather than risk it all pursuing my business full time. Still, I have always loved cooking and baking, and used whatever opportunities I had to whip up something delicious.
Veganism:
Our family decided to make the switch from vegetarian to vegan in May, 2012.
Prior to this, my husband and I were totally unsure about whether or not making this leap was feasible, because we both considered cheese to be a food group, almost a substitute for meat. We decided to do it, with the idea in mind that we'd try it for 2 weeks and see how it goes. We are still going strong, and love the fact that all of our meals are cruelty free. Still, we wanted to be able to enjoy all of our favorite foods, and I was determined to make this happen.
To be continued...
A little history:
My husband and I are are both absolute foodies with strong food and beverage backgrounds. My background started as a child; being the oldest of 7, I was left home with the kids and a full pantry from a young age. Bored with mac and cheese or scrambled eggs, I quickly learned that cracking a cookbook and baking or cooking was a cure to the monotony. During my last two years of high school, a charter culinary program through a nearby university was offered. I quickly signed up for this and excelled. From there, I moved into various professional kitchens in New Mexico and then, when I was nearly 19, on the Las Vegas Strip. From there, I managed a bar and grill, worked at a local supper club, coordinated and was a team leader for large scale banquets and essentially took every opportunity I had to learn something new in the kitchen. Finally, I started my own catering company. This lasted and succeeded for about a year, then, with the downturn of the economy, I chose to stick with my day job rather than risk it all pursuing my business full time. Still, I have always loved cooking and baking, and used whatever opportunities I had to whip up something delicious.
Veganism:
Our family decided to make the switch from vegetarian to vegan in May, 2012.
Prior to this, my husband and I were totally unsure about whether or not making this leap was feasible, because we both considered cheese to be a food group, almost a substitute for meat. We decided to do it, with the idea in mind that we'd try it for 2 weeks and see how it goes. We are still going strong, and love the fact that all of our meals are cruelty free. Still, we wanted to be able to enjoy all of our favorite foods, and I was determined to make this happen.
To be continued...
