Veggie tales
Tell us about yourself.
I am a licensed vegetable sommelier and athlete food meister. As a vegetable sommelier, I am responsible for informing people about the nutritional value of fruits and vegetables. To do that, I have to had studied the history and sciences surrounding vegetables, as well as law, communication and, of course, cooking. As for being an athlete food meister, there’s no doubt that food is crucial in bodybuilding, but it’s not as simple as, “This is good for you, eat it.” You have to plan when athletes eat and take into consideration their exercise volume.
When did your interest in food and health begin?
When I first came to Thailand [almost 20 years ago], I enjoyed food so much. I was eating and drinking so carelessly that eventually I became so unhealthy. Even walking was painful for me. That’s when I made a conscious decision to change. I started eating healthily — fruits, vegetables, and healthy grains and legumes. Not only did my weight drop, but I became noticeably happier. I realised then that I shouldn’t just search for deliciousness, but for the understanding of what I am putting into my body and where it goes from there. So I hit the books.
How do you get someone who hates veggies to eat them?
If you simply tell someone who doesn’t like veggies to eat them, they will resist even more. Instead, you should tell them what’s good about that particular vegetable, what happens if you’re lacking the nutrients the vegetable has to offer, or even how the vegetable grows. This kind of information can plant a seed of interest that will sprout later. For instance, if people learn that a vegetable comes from their hometown, a tendency toward it might develop. Otherwise, it’s about cooking techniques, like camouflage, or substitution.
Why is food education important?
Knowing exactly what you’re eating makes a big difference during the tasting experience. Let’s consider a tomato. There’s having no clue where this tomato came from versus knowing what farm it came from, in what conditions it grew, how it was cooked, who it was cooked by and what characteristics it has as a result. With this knowledge, I believe you’ll enjoy the taste of the tomato on a whole new level.
What’s your motto?
There’s always time to laugh and dine with people.
What’s next for you as an expert on food and health?
In the future, I hope to play a role in making vegetable sommelier and athlete food meister licenses available for Thais. It would be amazing to establish further bonds between Thailand and Japan through the knowledge of vegetables and fruits.