Using Dried Fruit - The Vegetarian Resource Group

IDON’T KNOW ABOUT YOU, BUT WHEN I THINK OFfootball, the last thing that comes to mind is vegetarianism.So, I was pleasantly surprised to find outthat not only is Ralph Estevez a vegetarian, but alsothat this chef for the Washington Redskins incorporatesvegetarian meals into the football team’s menus.Ralph Estevez was born in Brooklyn, New York,and grew up in a Cuban-Italian family with a strongpassion for cooking. Traveling through foreign countriesonly intensified this affinity andinfluenced his cooking style. Eventually,his passion would lead him to theBaltimore International College,School of Culinary Arts.Since graduating from culinary school,Ralph has spent the past 22 years workingas a professional chef for high-profilecompanies and institutions, includingDisney’s MGM Studios, Citibank, JPMorgan, Legg Mason, Verizon, andSinai Hospital in Baltimore. Ralphhas also been a chef at major sportingevents, such as Super Bowl XXXVIIand six U.S. Open golf tournaments.Today, Ralph, who has been a vegetariansince 1996, is married with twoyoung daughters. He currently works seven days aweek as the team chef for the Washington Redskins.In what little spare time he has, he volunteers for theHarford County Humane Society in Maryland andfor The Vegetarian Resource Group.As a frequent VRG volunteer, Ralph has disseminatedinformation on vegetarian and vegan nutritionand done cooking demonstrations at events like theJohns Hopkins University Spring Fair, the BaltimoreBook Festival, and the School Nutrition AssociationConvention. Last year, at the Richmond VegetarianFestival in Virginia, Ralph prepared a vegan chickenVegetarian ActionChef Ralph EstevezAn Interview with the Team Chef of theWashington Redskins by Melanie Campbellgumbo for his cooking demonstration as a tribute tothe Redskins players and coaches who have ties to theHurricane Katrina-devastated Gulf Coast region. Ralphrelishes the opportunity to meet people at the variousfestivals, especially when they become excited after theyfind out what he does for a living and how he incorporatesvegetarian dishes into his repertoire. Ralph trulyenjoys when someone tastes one of the dishes that hehas prepared and has no idea that it is vegan.It was only a matter of time beforeRalph’s vegetarian lifestyle would influencehis work with the Redskins. Athletestend to have very specific dietary needs,and they know all too well the results ofputting unhealthy food in their bodies.Armed with this knowledge, Ralphbegan incorporating more healthfulfood items into his menu rotation. Heoften uses tofu, a Swiss vegan seasoningmix, and xanthan gum as a thickener.His words of advice when it comes tocooking vegetarian is not to get caughtin the veg cooking rut (continuallypreparing the same dishes over andRalph Estevez, Team Chef for theover again). Many vegetarian and veganWashington Redskins football teamdishes can be prepared identically tonon-vegetarian dishes with a few simple substitutions.For individuals currently working in food servicewho want to introduce vegetarianism into their placeof business, Ralph suggests that you arm yourself withas much knowledge and research as possible. “Knowyour cuisines and their history, and go for it. If it doesn’tcome out right, don’t stop until it does. Start out small,maybe soups, and expand from there.”Melanie Campbell wrote this article during a dietetic internshipwith The Vegetarian Resource Group.VEGETARIAN JOURNAL Issue Three 2008 35