Today we’d like to introduce you to Sandra Hurtault.
Hi Sandra, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I was born in Rueil-Malmaison, just 15 minutes outside of Paris, and grew up in France. My grandfather was an aeronautical engineer and a certified chef with a passion for watercolor painting. My mom was a great natural artist and cook. I learned watching her and my dad in the kitchen growing up, as they would cook for my brother and I every day. My parents had made it their mission to save us from the school canteen.
When I was about 10 years old, I started with baking and quickly evolved to working on fine dining presentation and flavor combinations. By the age of 16, I was presenting 3 tiers cakes and tasting menus. Cooking has always been an absolute joy and a safe place to recharge myself. I enjoy creating a menu and executing beautiful dishes. On the other end, I grew into an ambitious woman with very diverse interests, from art to philosophy, and devoted a lot of my time to furthering my education. At the time, I didn’t identify being a chef as a possible professional orientation.
In 2009, I left France with a BA in Philosophy and took my first trip to California. I couldn’t be confined to the possibility of only knowing of Europe. After a couple of years in San Diego spent learning English, getting my MBA, and launching my career, I went back to France and soon after lived all over the world, including the UAE and NZ, as a finance executive. I enjoyed my career and its perks, but real estate and finance were never my passion.
Back in 2015, I had started becoming increasingly curious of what a vegan lifestyle could mean. After 6 months of detailed research, I became plant-based overnight in early 2016. I was and I am still convinced this is the healthiest and most compassionate lifestyle someone can choose. While my meals were initially very simple and lacked nutritional balance, with time I learned to adapt my cooking skills to create incredibly tasty and nutritionally well-balanced food.
In 2017, I came back to the US with a new successful real estate venture. Ultimately, I chose to come back to the US and California as I feel the state embraces entrepreneurship and innovative ideas. In 2021, I decided it was time to transition to working in the vegan food industry. I chose to do it as a Personal Chef while I have faith there will be additional development opportunities to Ma Table Végane.
As a Personal Chef, my dishes are inspired by my French and European heritage as well as my travels. They can fit any type of occasion and lifestyle. I pride myself in being knowledgeable in vegan nutrition and have experience catering to a wide range of nutritional needs and any allergic restrictions. I enjoy cooking exclusively with organic/pesticide-free whole foods and minimally processed ingredients. Also, as a wine and liquor connoisseur, I like to offer wonderful pairings and include liquor and wines in my preparations. Rustic, elegant, and well-balanced organic vegan meals are what this venture stands for.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I have never known a smooth road, but I also have never encountered obstacles that I couldn’t overcome. I am fortunate to have quite a bit of experience as an entrepreneur and to be my harshest critic.
Before I started Ma table végane I had a clear vision of what my personal chef service would be, and I had identified many opportunities in the field.
With resilience and divine grace my venture has grown into what I imagine will be a successful business for many years to come.
Appreciate you sharing that. What else should we know about what you do?
In my years as a finance executive, my focus was forced to be on cost-efficient and quick solutions. The opposite is true here. Ma Table Végane celebrates vegan artisans, the craftsmen, the makers. We milk the nuts, culture the cheese, make the vegetable bouillon, etc., etc.
My gift to my client is the authentic knowledge of European, Middle Eastern, and Asian food acquired during my travel and my dedication to high-quality ingredients and authentic cuisine.
Beside organic tofu and tempeh, some flours and sugars, I make it all. And I make it different. Why only use almond milk when you can use an almond, pistachio, and Brazil nut milk blend? It’s not the most cost or time-efficient process, but this is my engagement. Quality and nutrition before anything else and this must start with choosing minimally processed ingredients and crafting our products exclusively in-house.
Highly processed food is a detriment to our health and our environment. Between the pesticides ruining our soils and the excessive harvesting, packaging, and transportation, choosing to consume highly processed vegan products becomes ethically questionable and presents risks for our health and our planet. This is why I choose to focus on an artisanal approach where most everything is made in-house from locally sourced organic ingredients.
Ma Table Végane is a gift built by artisans for the vegan gourmets.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Crisis are symptomatic of change and transitions. As change is inevitable, you must embrace it. Covid 19 has given me the opportunity to do what I love and pour my heart and soul in my business. Whatever change comes my way, I will adapt. This is my motto.
Pricing:
- Private dining experience. A luxurious and fully customizable four-course meal. $165 per person
- Private Cheffing, including personalized dietary and preference assessment. $690 per day
- Classes. Minimum of 3 attendees $75 per hour
- Event. Request quote.
Contact Info:
- Website: www.matablevegane.com
- Instagram: https://www.instagram.com/matablevegane?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/matablevegane?mibextid=LQQJ4d
