Chef Q’s journey into plant-based cooking began with something very personal, when her father was diagnosed with cancer and her own health began to decline, she started to rethink the way she ate. What began as a small change slowly turned into a new way of life.
“Well, it was back in 2014 when my dad was diagnosed with colon cancer and I wanted him to reduce the consumption of animal protein, especially red meat, because it's just not good for the tumor. And it's the same time I realized that the animal industry accounts for some 14% of the greenhouse gases. So I decided to give it a try. I switched to a plant based diet for my own health, the environment and animal welfare,” said Chef Q.
 Chef Bui Ngoc Quynh, aka Chef Q (Photo courtesy of Bui Ngoc Quynh) |
At first, the change wasn’t easy. Many people believe that eating vegetarian food means missing out on important nutrients like protein. But Chef Q saw things differently. She found new ways to enjoy plant-based meals that are healthy and satisfying.
“I think the biggest misconception is all about protein. But in fact, you can get enough protein from many sources such as beans, legumes, quinoa, whole grains, nuts, and seeds. They’re packed with nutrients like vitamins, minerals, and enzymes. Actually, many world-famous athletes, even bodybuilders like Torre Washington, have been on a plant-based diet for a long time. So yes — you can stay healthy and build muscle as long as you include plant-based protein in your meals,” said Chef Q.
 Chef Q is recognized as the first Vietnamese female plant-based chef to graduate from France’s prestigious Le Cordon Bleu culinary school. (Photo courtesy of Chef Q) |
Her approach is practical and open-minded. Chef Q encourages people exploring better ways to eat, focused on enjoyment and learning, not restriction.
“I have learned how to balance between taste and nutrition. I cannot get someone to eat vegan food when it's not delicious. But I do not encourage anyone to eat vegan junk food or highly processed stuff just because they taste good. Food should be both tasty and nutritious at the same time,” Chef Q said.
As her understanding deepened, Chef Q began to formalize what she now calls scientific plant-based eating, a method that combines culinary creativity with evidence-based nutrition.
“If you eat French fries, soda, or just white rice, you're technically eating vegan food, but it lacks nutrients. You’ll feel tired and blame veganism. But if you eat enough whole grain vegetables, fruits, especially plant based protein from legumes, beans and quinoas and also a small amount of good fat maybe from olive oil, nuts and seeds, you’ll feel full of energy,” said Chef Q.
 Chef Q follows a scientific and balanced approach to plant-based eating. (Photo courtesy of Chef Q) |
Chef Q sees cooking as a great opportunity to connect with people. She offers online courses in raw vegan tempeh, vegan pastry and Vietnamese comfort food, which have attracted many people. Over time, these courses have become more than just lessons—they open the door to a healthier lifestyle.
Chef Q’s growing influence led her to speak at TEDx events, appear on national TV, and collaborate with major organizations, all focused on changing how people think about vegan food.
"There are many non-vegan people out there, but when the media reaches meat eaters and offers a different perspective that this lifestyle isn’t daunting, they may be more willing to give it a try and start incorporating more plant-based ingredients into their daily meals," said Chef Q.
Chef Q’s passion for sustainability goes beyond what’s on the plate, it extends to what’s often thrown away. She’s a strong advocate for reducing food waste, not through theory, but through creative recipes and projects.
"About one-third of all food produced is wasted every year. It’s an alarming amount. So we're doing our best to reduce food waste and lower our carbon footprint. I’ve created recipes that use things we often throw away, like fruit pulp. I add them to muffins and fritters, and they taste amazing. I never throw away aquafaba, the liquid from chickpeas. I can whip it up to replace egg whites in meringues, and use it to make plant-based macaroons, marshmallows, and all kinds of delicious treats," she said.
It’s really hard to go plant-based overnight, so just start small and take it slow, according to Chef Q. “Think that you are not losing anything, you are adding something. You don't have to give up your favorite food, you are just adding more nutritious ingredients into your diet. There will be so much joy and excitement along the way when you explore the new plant based lifestyle.”
In her own quiet way, Chef Q reminds us that going vegan doesn’t have to be all or nothing. It can start small, with a new ingredient, a new habit, or simply a new way of thinking about food. And sometimes, that’s enough to begin something meaningful.