All aspiring chefs, whether cooking at home or in a commercial kitchen, must first become a sous-chef.

To become successful you must know how to follow numerous styles of recipes and to prep the food used in those recipes.

Your personal talent and particular gift within the realm of cookery will naturally emerge from that process.




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Though I have multi-ethnic roots, I am first and foremost an American. I was born an American. My parents were born in America. I was brought up on American foods.

So of course, as an animal-free chef engineering animal-free recipes, I bring to the table an American slant. None of my recipes are exact replicas of what Mom or Grandma made. Even when I got married and cooked with meat, I put my own slant on favorite dishes I enjoyed during childhood. Even then I didn’t understand why people wanted to make a dish exactly as it was made in the ‘old country’. Why not experiment with new ways in a new country to make old favorites?

Though my recipes encompass a wide range of multi-cultural and multi-ethnic flavors, textures and aromas, that American slant is part of who I am as a person, thus the foundation upon which I build, create and express my art of animal-free cuisine.

Swapping out the meat and swapping in the plant-based foods isn’t as simple as the slogan implies. When the meat is taken off the menu, each recipe needs to be created around the plant-based foods, not simply created absent the meat.

In fact, the meat has no place in the thought process when developing a plant-based dish, unless you’re creating a recipe that mimics the flavors, textures and aromas of an animal-based dish. But even in a chili, when using a veggie hamburg substitute you can’t simply swap out the animal-based hamburg and swap in the veggie hamburg and expect it to taste the same. Spices, herbs, oils, complimentary veggies, beans, method of cooking, sequence of adding ingredients, cooking times all play a part in the developmental stages and process of the creation, so that when done, although the animal-based dish and plant-based dish won’t taste the same, the plant-based dish will taste delicious.

Vegan Cuisine vs Animal-Free Cuisine

Vegan cuisine (which used to be called strict vegetarian when dairy and eggs were left out) now takes animal-free cuisine to an even stricter, more healthy in every bite, level.

Vegans as a group, having been around a very long time, elevated their diet choices over time within the plant-based realm to reflect greater animal-rights responsibility and accountability, while at the same time focusing on foods that have the greatest nutritional value, which simultaneously do the least amount of harm to the environment, to human health and to other species.

As examples, many vegans now eat only raw foods, unprocessed foods which excludes veggie meats and cheeses. They’ll eat only non GMO (genetically modified organisms) foods, pesticide-free foods, gluten-free foods, while eliminating plant-based foods such as white potatoes and agave syrup, because they have a high glycemic index; palm oil, because the harvesting of the oil destroys the natural habitats of orangutans; tofu, because it’s processed and they fear the effects of phytoestrogens – plant compounds that are similar to mammalian estrogen, to name just a few.

On the other hand, some vegans see no moral issue in eating fish or other animals who are predators – animals who eat other animals. How they square that with their other vegan principles may be difficult for the non-vegan to understand, except to realize that within the global movement of vegan there are vegans of all types, just like there is in any large group, whether it be a political party, a religion or lack of a religion, a gender, socio-economic group etc.

In an imperfect, non-vegan world, vegans reach for a perfect world by living in as a perfect way as possible. Commendable and admirable to say the least. And their vegan cuisine reflects all of that. In fact, vegan cuisine stands separate from all other cuisines, but basically the same within the stated cuisine – just as Italian cuisine, French cuisine, Spanish cuisine, Asian cuisine, Indian cuisine, and others stand separate from other world cuisines, but within each cuisine there are easily identifiable features. Those cuisines can be identified by the way the dishes of the corresponding cuisines look, taste and texture.

My animal-free cuisine is mainstream. It contains no animal products and uses ingredients that mainstream Americans already know and like, combining them in familiar plus new and exciting ways to satisfy their old palate, while opening their taste buds to new pleasurable experiences and nuances within the realm of plant-based foods. That’s why when you look at photos of my animal-free cuisine vs vegan cuisine they look vastly different in the familiarity department. The flavors and textures are also different.

The reason for this is that I develop recipes for the meat-eater, having been one, and having been surrounded by meat eaters most of my life. In fact, I’m sixty-seven years old and have had only two experiences with vegans in all that time – one was actually a family of vegans whom I cooked for now and then twenty or so years ago, and the other I met within the last two years.

Vegan chefs develop recipes for the vegan – for those souls who have already made the commitment to stop eating and wearing animals, and using products tested on animals. But again, who want only the healthiest of foods entering their systems.

My goal is to reach the greatest number of people transitioning to a plant-based diet absent so many dietary restrictions. Then they decide within the plant-based realm how strict they want to become as they evolve.

My focus within that realm is always on flavor and texture. Will they eat this again? Will I eat this again? If the answer is maybe yes or maybe not, then I don’t use that recipe. Most people won’t continue to eat something only because it’s healthy for them. Americans like their food, they love to eat, so it’s my job to expose them to animal-free food that they’ll look forward to eating again.

There’s plenty of room for every variant of plant-based cuisine in the world. I am happy with the route I chose as an animal-free chef engineering fine tasting animal-free recipes.

Feel Free to Lick Your Chops Animal-Free Recipes

There is a point beyond which more practice, more work-outs or a more stringent diet will not make you more proficient, stronger nor healthier.

The Animal-Free Chef applies that principle to Mainstream Animal-Free Cuisine!

You can LICK YOUR CHOPS AFTER EVERY MEAL and still achieve optimal health.

~ Sharon Lee Davies-Tight, the animal-free chef

Postscript: I heard a government contributor to a popular cable news show say recently that the world isn’t trusting America now, so anything with an American label on it won’t be trusted either.

Personally, I refuse to become like the Jews – hiding my identity because the world doesn’t trust me, simply because I am an American or because I might be targeted because of my American heritage.

I am The American Animal-Free Chef.


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Well here we are. ¡AT THE PLACE! Let’s get right to it. Greetings, greetings and more greetings!


To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that will satisfy both diet ideologies and philosophies – in addition to offering the meat-eaters, who want to give it a try, something different but spectacular. Everybody likes to try something new. It’s an adventure. And we all love adventures.

You need an animal-free offering in each of your animal categories. If you serve appetizer, soup, salad, main dish, dessert, sandwich, breakfast, then one animal-free offering in each. If you’re a specialty shop, for instance soups and sandwiches, then a couple or a few in each category.

Some animal restaurants offer a vegan option by making an animal dish into an animal-free dish; sometimes all the dishes (or nearly all the dishes) on a menu are offered as “can be made vegan”. Although I applaud this effort, not all animal dishes have a vegan counterpart. There’s lots of room for improvement in this area, since that concept is fairly new. And cost is always the strongest driving force regarding what is on the menu and how much people will pay for it. If you can keep costs down by keeping all the plant-based ingredients in both animal and animal-free dishes the same and simply sub in the veggie dairy and flesh ingredients with an uptick in cost for the vegan option, then the costs stay down. If everything on the menu “can be made vegan”, but doesn’t taste good, then what’s the point? You’re not satisfying all of your customers, and you’ll lose customers rather than gain new ones.

So you like ribs and you only want to serve ribs, that’s your right and it’s legal. Well, there is such a thing as social responsibility legal or not. If you want to serve groups and families, then leaving out certain members because they don’t share your slaughter mentality and animal-abusing culture is prejudicial and discriminatory, and it doesn’t make the rest of the group or families very happy.

In the future, as chefs and restauranteurs become more knowledgeable and proficient in animal-free culinary culture, we’ll see more creative animal-free dishes on all menus, whereby removing the animal from a preexisting recipe wasn’t even considered in the engineering and application of the recipe.

The plants will stand on their own in their own cultural dishes – as a culture separate from one’s ethnicity, race, religion or geographic location.

We want to keep the flavors familiar, the textures familiar, while adding all the new to all the world, but we want to use only plants to achieve that.

Don’t fall into the trap of doing what most animal restauranteurs do, by serving only one animal-free dish making a minimal accomodation to those who don’t eat animals. It’s more an insult than an accommodation. Whether eating breakfast, lunch, dinner or snack, the meal is the same – hummus.

Dining out is one of the favorite things all people like to do. It’s the same for those who don’t eat animals.

Be sure to visit for over 800 original animal-free recipes engineered by the animal-free chef.

Since all recipes were created with the restaurant and home chef in mind as well as food companies and manufacturers, in addition to the novice, any of the recipes you select will enhance your menu.

Welcome aboard!

Chef Davies-Tight, the animal-free chef at your service


You cannot become a chef without first becoming a sous-chef. No matter where you cook, at home or in a professional kitchen, or for whom you cook, you must learn the basics of food preparation.

I show you how to prepare the recipes in my Animal-Free Recipe Collection – Àla Sharon –  via my 4 websites – so that you will become proficient in cooking animal-free from the chef who created it all.

~ Chef Davies-Tight



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When you go animal-free you find yourself attracted to more variety in your condiments, spices and herbs.

In fact, in every category of meatless, you begin noticing that which was previously blurred by the meat being the center of attention – differences in pastas, rices, veggies, beans, nuts and all the different, delectable ways they can be prepared, even something as common as ketchup and mustard become an adventure in trying new flavors, textures and uses. Italian seasoning no longer satisfies you as the only herb in your herb closet.

It’s all about nuances now.

Orange juice is no longer just orange juice. Where have I been, you find yourself asking yourself? There are so many different types of orange juice and every other juice, juices you never even heard of, that a whole lot of people are drinking these days.

One salad dressing for your salad will no longer do you, when there’s a whole world of salad dressings out there waiting for you to try. Every single animal-free/meatless category encompasses a whole wide world of its own, once you open your minds eye to see.

Going animal-free, even for one day a week, opens your brain, thus your mind, thus your spirit, thus your body, thus your taste buds to what you’ve been missing all this time and didn’t know it. Yes, the meat was definitely the center of everybody’s attention. The meat stole the whole show so to speak. Kept you from enjoying anything but eating the animal is how it worked out.

But now you know it isn’t all about the meat. It’s about you and your taste buds and your health, and your well-being. And why would I want to kill somebody for myplate? For mybrain? mymind? myspirit? mybody? mytastebuds?

It sounds more like it was because of somebody else’s plate, brain, mind, spirit, body, taste buds, that I was making the meat (the animal) the center of my attention. Food brain-washing begins in infancy.

What are these new nuances of flavors and textures all about? Before I only wanted one flavor, one texture: MEAT. Now I see what I’ve been missing.

My whole world is changing…and I’m liking where it’s taking me. There are so many worlds to explore within the animal-free category that I never knew existed – because the meat, the animal, stole my world view. The meat took all of my effort, my energy, my thoughts, away from everything else, so I could see only the meat and the meat could only see me. It’s like an addiction; it consumes you. Here I thought I was consuming It, and all the while It was consuming me.

First you free the animal. Then the animal frees you.

~ Sharon Lee Davies-Tight, the animal-free chef


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