Food that gives life,not takes it away.

People are my passion. Food is my favorite way to bring them together.

Plant-based recipes · Easy to make · Worth sharing

Free. No schedule. Leave whenever you like.

Jesse Brune in chef whites at work in a professional kitchen.

Where I'm at

This is a new chapter, and I'm in the middle of it.

Twenty years in kitchens. A dad. For the last decade I've been focused on other people, at home and at work, and along the way I stopped taking good care of myself.

When I turned forty I hired a vegan coach and went hardcore. Whole food, plant based, for a month. It worked. It was amazing.

And it didn't hold. I have a family with different tastes, and I didn't want to force everybody to eat the way I was eating. And I got bored. I'll be really honest: making something interesting and exciting on the plate took more effort than I had time real estate for.

Looking back, what I was missing was a plan. Without one, the whole thing fell apart. So I'm coming at it differently this time. I'm a chef, so I know how to make food taste good. What I'm still working out is how to make eating this way hold up in an actual life.

I'm forty-six now, and I'm going back in. Longevity. Vitality. I want to go into my fifties feeling the most vibrant and excited I ever have, and I want to show my kids what eating consciously looks like, even when we're grocery shopping.

No living being needs to suffer just so I can be satiated.

That's a decision I made for me. I'm not here to police anybody or hand out moral judgment. If more people ate this way a little more often, I'd call that a success.

Asparagus spears dressed with olive oil, sea salt, cracked pepper and citrus zest.

Vibrant. Easy. Delicious.

Just because it's good for you doesn't mean it has to put you to sleep.

Stay in the mix

I've always been terrible at keeping secrets.

Come see what I'm cooking. When I learn something new, you'll hear about it first. I'll tell you what worked and what didn't, and the recipes I send are the ones that worked.

I work full time, I have two kids, and we cook on a budget. I don't think eating well should be a privilege only a few people get to have.

Recipes, and whatever I'm figuring out. Leave whenever you like.

Jesse Brune grinning in a striped apron, holding a spear of asparagus up to the camera.

Jesse Brune smiling in a black Violet chef jacket.

Jesse Brune is a Le Cordon Bleu trained chef with more than twenty years in professional kitchens. He has spent his career cooking, teaching, and developing recipes, and he currently runs the school at Violet. These days he is pointing all of that at plants. He lives in Los Angeles with his husband Chris, their two kiddos, and a scrappy little dog.

If we're not laughing, we're missing the point.