Ryan Bauhaus

Giving up eating meat wasn’t easy for me. Most of my favorite restaurants became impossible to eat at. Health food or fast food, it seemed like everything I enjoyed was out of reach. At first I found comfort in some of the prepared food and meat alternatives you find at health food stores. Most of it was frozen, par-cooked or pre-seasoned, and anything decent was high in sodium leaving me with little room for creativity in the kitchen. Eating became a mechanical process of heating up one thing after the other, and in the end I lost my passion for cooking. Unsatisfied, I was determined to bridge the gap between comfort food and a meat-free diet. That’s when I began experimenting with plant-based meats, and after months of botched recipes and a few more months of torturing my family with samples, I developed Atlas’ signature Vegitien recipe. Not quite seiten, Vegitein is flavorful all the way through the last “meaty” bite. And best of all, it was prepared using traditional cooking techniques with equipment you could find in your own kitchen. A year later, my wife and I opened Atlas Meat-Free Delicatessen with a stand at our local farmers’ market and a menu full of meat-free options. Two years later here we are, ready to share our story, and our family of products, with you.

More about Ryan Bauhaus
What is your earliest memory involving food or wine? I remember wondering why my mother always used water to boil rice. I didn't understand because water had no flavor. When I was 9 or 10, I tried boiling some rice with orange juice (the only liquid I had with some flavor). I followed the instructions on the box and swapped out the water for the juice. Needless to say it wasn't great. It wasn't even ok... it was gross. But, that moment was the first time I remember being interested in the process of cooking. Another charity/non-profit cause important to me is: My wife is a supporter of the Farm Sanctuary organization. If I could collaborate with anyone in the world on a project, it would be: I would love to pick Gordon Ramsay's brain and share some kitchen time with him. I never leave home without my: American Express