Vegan Black Metal Chef: YouTube Food Channel Tastemakers Series [INTERVIEW]

So we’ve teamed up with the popular foodie-centric YouTube network Tastemade to deliver a series of profiles on the chefs who make the deliciousness happen in whatever their particular savoir faire happens to be. For the first one, I’d be hard-pressed to choose a channel host more interesting or, on a personal level, more enjoyable than Vegan Black Metal Chef. Combining his dual passions of black metal and veganism, he makes one of the more hilariously fun — and informative — channels on the Tastemade network.

If you’re not familiar, by all means let me elaborate: Imagine a sort of singing cadence that’s as much a throaty growl of evil from the depths of the abyss describing how to chop carrots forged by sorrow and shatter walnuts encapsulated by the sweet melody of demonic pain. And yet, you learn something wonderful while having a good hearty laugh. Naturally, I delight in giving vegans a hard time, but Vegan Black Metal Chef is one I definitely wouldn’t f**k with — even if I don’t have to worry about ending up in his meatless chili.

If you’re not subscribing to this, the unholiest of all vegan cooking channels, then by Hades, you’re missing out.

What makes your food channel different from all the other vegan food channels out there?

Damn near everything except for being a vegan cooking show. It’s a vegan cooking show but there is no talking in it. I write my own soundtrack to each episode and the lyrics to the songs are the recipes and what is going on. It is also in a dungeon-like kitchen with myself in face paint and armor.

If you could choose your last meal, what would it be?


If you weren’t doing a cooking show (or a black metal show), what other topic would you do a YouTube show on?

I am fairly passionate about vegan cooking, audio engineering, and mysticism … but it would probably be on metal home recording.

Isn’t being a vegan just about the least metal thing ever? Isn’t suffering a part of the whole thing?

Standing up for what you believe is the most metal thing ever. Don’t worry, there is still plenty of suffering in the world even if everyone was vegan.

Don’t you find using “egg replacement” is sort of cheating? Like its kind of like wishing you had some actual egg in there?

That can be said about all vegan analogue meat, egg or dairy substitutes. No, I do not wish I had “actual egg in there.” In the case of a cake, you do not care if there is egg in it or not — you care if the cake holds together.

In terms of other vegan analogue products, guess what, here is a news flash: People are more drawn to things they may have been used to before they were vegan which they liked. Since many people were not vegan before they went vegan (myself included) their palate may be more attuned to buffalo-style protein chunks, or bbq this or that.

Also, If you go bite into a pig, it will not taste like bacon. What people really like is some kind of protein piece with the appropriate spices and texture. If that can be achieved with a vegan product, then the goal is a achieved … all of the taste, none of the torture. Processed foods with a smoked flavor, salt, sugar and other crap taste good. Vegans like them also.

Some of my dishes use meat and dairy analogues, some do not. I mix things up a lot in life because they have their place but are absolutely not necessary.

Editor’s note: This is part of our series profiles on Tastemade network creators that you should learn more about, because it’s Thanksgiving time, and even if it weren’t, NMR is made up of fatasses who love food.

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