By Susan Messer

My path crossed with that of Chef Max Musto in early October, during the wonderful Austin Eats event at the Bethel New Life Mildred Wiley Wellness Center in Chicago’s Austin neighborhood, and I wanted to know more about him. And, in a way, I also crossed paths with Chef Qia C at the same event (or at least my palate did; I tasted her food!), so I reached out to both of them to learn more about these two Chicagoland nourishing nourishers, and here they are. First, Max. Then, Qia.

Q: Max, as a volunteer at the October Austin Eats event, I had a chance to watch you in action, and I was impressed! You seemed to be everywhere you were needed whenever you were needed. Have you always been that way?

I think I’ve been pretty self-aware for most of my life, but I honed into attention to detail from my years in the culinary arts. You have to be aware of your surroundings when you’re cooking and managing a team. You have to use all your senses, and you have to know where things and people are because these are safety issues as well as culinary ones. One of the terms of art in French cooking is mise en place, meaning put in place. It refers to the preparation and organization of ingredients and equipment before cooking--in short, it refers to the need to be aware of where everything is.

Q: Yeah, like when you were the only one who knew just where to find the trolley that two of the chefs were looking for!

Thanks! Well, it was a great evening, and I was excited to be there and to help. Besides the great food and the gathering of community, the documentary they showed--They’re Trying To Kill Us--was terrific (see link to the trailer). It’s full of hard realizations—about the agricultural and pharmaceutical systems and their negative impact on neighborhoods where healthy foods and well-stocked grocery stores are scarce or nonexistent. I’ve been vegan for five years, and I’ve thought about all this a lot.

Q: Okay, so please say a little about your relationship with food.

I grew up in a big Italian family, with a lot of focus around eating. I started making my own pasta when I was six. Then I decided to go to culinary school and enrolled at Cordon Bleu Chicago, where I learned French technique, which uses lots of animal products, and lots of butter. I love food, and how it brings people together; it’s a great way to understand someone else’s culture. But along the way, I started thinking about what we’re doing to the animals and how we ingest their physical suffering—the conditions under which they are raised and slaughtered--when we eat them. So I left the country to go on a vision quest, and that showed me that I can create solutions to the problems that were troubling me. I took some time to relearn my craft, to move away from French technique. I took some time to recreate the comfort foods I missed, the nostalgic classics, but with plants--Italian beef, pizza, Big Macs. I opened a vegan restaurant in Bridgeport—called Herbivore. I don’t have that anymore, but I’m still a chef. I do popups, catering, but my focus has now shifted to social work.

Q: From cooking to social work?

Yes. The economy was tough; everything was tough during and after COVID. Also, I’m 40 years old. I’ve had five knee surgeries and a back surgery. I knew I needed a career that’s more sustainable. So I went on another journey, entered a more introspective phase. I wanted to reprogram, and I felt I was being nudged to do more, to feed people and to serve people. I thought, “I have only one life in this body, and I want to use it to be of service.” I’m in my junior year at Northeastern IL U., and I will roll right into a master’s program. I want to become a psychedelic therapist focused on treating opiate addiction.

Along the way, I’ve also learned a lot about serving others from Chris Thomas, who founded the organization Your Passion 1st. They work a lot in tandem with One Earth, and their goal is, as they put it, to “inspire under-resourced young adults to overcome adversity and empower them to leverage their passion through mentorships, collaborative events, festivals, and innovative workshops.” There are a lot of good things going on in this world, and I want to be part of them.

Q: Not everyone is prepared to go vegan. What would you say to them?

Take it one day at a time, one meal at a time, see what impact it has on your gut, your mind, your cholesterol, your pocketbook. For me, it was very clear that it was a better way, that I don’t want to contribute to suffering. When food is too easy, too convenient, it becomes too addictive. Anyway, this is my discipline, and I want to make vegan foods approachable, so I cook things that look familiar--plant-based pizza or cheeseburgers—as a transition toward healthier eating.

Q: Qia, please introduce yourself.

I’m a career materials scientist, but a foodie at heart. I’ve taken my skills in research and testing and transferred it to my passion of making delicious vegan food. I’m motivated by the desire to improve the health of my community and have refashioned foods, which we all love, into a menu free of cholesterol and trans-fat.

I am a vegan home chef, and I started Chicago Style Vegan (CSV) in 2012. My first event was Veganmania, where both Shaolyn and David, my children, were involved. CSV specializes in a 100% vegan menu that celebrates all “Chicago-style” comfort foods. The Chicago-inspired menu includes polish, gyro, and cheesesteak sandwiches. The star of CSV’s menu, however, is its signature, Chicago-style Deep Dish Pizza! We now have a new product Chicago Style Vegan Popcorn.

Q: Tell me about your path to becoming vegan.

While attending graduate school at the University of Houston, I was welcomed into a large vegan community, where I first learned how to cook plant-based foods. I was drawn to this lifestyle for health reasons, because of my concerns about my family’s health patterns. I hoped to give myself and my kids a healthier future.

Q: What was your role in the October Austin Eats event?

This was my second year participating. I made the Kale Caesar Salad [ed’s note: delicious!], Smokey Meatballs with Pesto, Muhammara Pasta, Chocolate Chip and Butter Cookies—all vegan. My son competed in the Second Annual Best of the West Mac & Cheese Contest. His mac and cheese won for “most well seasoned.”

Q: Same question I asked Max: Not everyone is ready to become vegan. What would you say to them?

Chicago Style Vegan Logo

I’d say “just try it,” but I’d also say, “Don’t start with tofu.” If not cooked properly, it’s one of the biggest turn-offs! But, look at your plate. A lot of the foods you normally eat are already plant-based. Try adding a Meatless Monday. There are so many vegan options now, in restaurants, and whole sections in grocery stores. I’d also explain that some vegans are vegan because they oppose cruelty to animals. That was my daughter. Some are vegan for the environment because cattle play a huge role in climate change as producers of methane. For me, I came to it for health reasons. Any or all of those might speak to you. And I’d also say try Chicago Style Vegan! My menu items are great for those transitioning to plant-based meals or are just curious! We offer meal prep, catering, and hot delivery. You can also find us at local pop-up markets and chicagostylevegan.com.