Doug McNish

I am so completely honored to be presenting at University this weekend as part of in the worlds largest Student Run Alternative Protein Conference 👨‍🏫🐟👨‍🍳

My team from and I will be showcasing our Whole Cut Plant Based Catfish on Saturday and I will be speaking on a panel with fellow Plant Based Entrepreneurs 🥰

I am so incredibly grateful to experience Boston this weekend and share my passion with many 🙏❤️🫶

I’ve come to understand that my life like a chapters book 📖

Most of the characters in it aren’t forever 🚫

Each chapter provides a lesson that leads to growth and awareness of self 🧘‍♂️

Some chapters make me feel shame, some make me feel alchemy, some make me feel pure abundance, some make me feel love - the key for me is to feel it all ❤️😭🪄💰🫶😉

Some chapters have yet to be written - the duality of it, the unknown, makes my heart flutter 💕

When you look back - what did some of the characters on your book teach YOU?

Feeling this more than ever lately 🙏

I’m being called to change ✨

I’m being called to evolve ❤️

I’m being called to grow 💪

My life doesn’t have to be static - I don’t have to introduce myself as a “chef” just because I put my precious time into that for so long 👨‍🍳

I am are two of the most powerful words I can speak and I choose alchemy 🧙‍♂️🦄🪄

Take a guess what this is, I’ll give you a hint - it’s NOT MEAT 🥩 🧐🤔

I started playing with Plant Based Foods and manipulating them 20 years ago 👨‍🍳 🤯

What I’ve loved about my career is that I’ve had the opportunity to see and experience so much, from Aquafaba to, seitan, quinoa cakes to kale chips I’ve seen and helped create so much 🙏✨

This was a play on Wagyu Beef - we really nailed it, lots of work but the texture was silky smooth and it turned out so savory, not sweet at all 🍉