For up-and-coming vegan chef and entrepreneur Jay Astafa, the decision to part ways with dairy came at an early age. In 2009, at just 16 years old, he introduced an entirely vegan menu at his father’s Italian pizzeria in Long Island, N.Y. The 3 Brothers Pizza Café menu was a tremendous success, drawing a cult following, an award for “Best Vegan Pizza” from PETA, and mentions in The New York Times as well as other media outlets.
Now with some formal education from New York’s Natural Gourmet Institute and International Culinary Center under his apron, chef Astafa has launched onto the New York City culinary scene with a boutique vegan catering company and aspirations of opening a vegan restaurant this year. Last April, the now 22-year-old chef also gained the opportunity to demonstrate his skills to a larger audience when he appeared on the Food Network’s Rewrapped with Joey Fatone. On the reality cooking show, one of the judges noted that he was nervous about the young chef’s use of plant-based milks in place of dairy but was pleasantly surprised after trying his coconut milk shake.
Astafa says he’s used to some initial skepticism about his plant-based dishes. “Seventy percent of customers aren’t vegetarian or vegan, but most are really impressed with the taste and texture of the dishes; they can’t believe the food is vegan,” he says. Recalling the resolution to go dairy-free that helped launch his career, he says that aside from personal qualms about eating animal products, “There are so many alternatives to dairy; there just wasn’t a reason to use it anymore.”
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