<p><strong>Plant‑Powered Flavor Architect — Elevating Restaurants, Kitchens &amp; Your Next Bite </strong></p><p>Aaward-winning plant-based chef Ed Harris joins Michele to share his journey from omni-chef to global plant-based innovator. Chef Ed breaks down the art of building flavor, why cutting and charring vegetables changes everything, and how simple techniques can transform everyday vegan cooking into unforgettable meals.</p><p><br>Chef Ed Harris’s story begins in the Caribbean and travels through kitchens in New York and around the globe.  But the real turning point came at home—during a family documentary night watching <em>What the Health</em>. That single moment led his entire family to shift toward a vegan lifestyle, changing the trajectory of his cooking and his career.</p><p><strong>With warmth, clarity, and contagious enthusiasm, Chef Ed shares:</strong></p><p><strong>How to Build Real Flavor in Vegan Food</strong></p><ul><li><p>Why vegetables aren’t bland—our techniques are<br></p></li><li><p>How charring transforms broccoli, cauliflower, beans, and more<br></p></li><li><p>Why the way you cut vegetables affects the taste<br></p></li><li><p>How to layer flavor using herbs, smoke, bay leaves, and spices<br></p></li><li><p>The biggest mistakes home cooks make (and how to fix them)</p></li></ul><p><strong>Behind the Scenes of Chopped, Beat Bobby Flay &amp; Iron Chef</strong></p><ul><li><p>What a 1-hour episode <em>actually</em> takes to film<br></p></li><li><p>The mental focus needed to cook under extreme pressure<br></p></li><li><p>How those experiences shaped his confidence and craft</p></li></ul><p><strong>Shifting to a Plant-Based Life</strong></p><ul><li><p>How a documentary changed everything for his family<br></p></li><li><p>His emotional reaction to learning about animal agriculture<br></p></li><li><p>Why chefs need to question the traditions they inherited</p></li></ul><p><strong>Helping Restaurants Modernize Plant-Forward Menus</strong></p><ul><li><p>Why many kitchens misunderstand vegan diners<br></p></li><li><p>How he consults with hotels and restaurants to develop flavor-forward dishes<br></p></li><li><p>The falafel lesson every chef needs to know<br></p></li><li><p>Why hospitality must improve for plant-based guests</p></li></ul><p>Chef Ed and his wife have created a vibrant online community where members learn plant-based cooking, explore global flavors, and share their stories. As he says, a “rich life” is about family, culture, and connection—not money.</p><p>Connect with Chef Ed and Jane Harris at <a href="https://www.skool.com/the-chef-the-wigmaker-3046/about?ref=03a101ade26547a19869f271c728de50" target="_blank"><u>The Rich Life.</u></a> </p><p>Or on Instagram @Chefedharris</p><p><strong>Subscribe &amp; Review:</strong></p><p>If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.</p><p>For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit <a href="http://veganatanyage.com/" target="_blank" rel="ugc noopener noreferrer">⁠⁠⁠⁠⁠⁠⁠⁠veganatanyage.com⁠⁠⁠⁠⁠⁠⁠⁠</a> <a href="http://micheleolendercoaching.com/" target="_blank" rel="ugc noopener noreferrer">⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠</a>⁠⁠⁠⁠⁠⁠or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠<a href="mailto:[email protected]" target="_blank" rel="ugc noopener noreferrer">⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠[email protected]⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠</a>⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠</p><p><br></p><p>Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠<a href="mailto:[email protected]" target="_blank" rel="ugc noopener noreferrer">⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠[email protected]⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠</a>⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠<a href="https://proadminme.com/" target="_blank" rel="ugc noopener noreferrer">⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠</a></p>