The food industry has gone insane – from sugar heavy, unnatural foods to sickening, demeaning farming practices. HurryTheFoodUp is our response. We want to show the world that it doesn’t need to be this way.
We started out by sharing fun, quick and nutritious veggie recipes with the world – we think food should be enjoyable and not a constant source of worry or second guessing.
The three of us (Hauke, Dave and Kat) met in Australia and quickly became firm friends; travelling, cooking and laughing together. Coming to vegetarian viewpoints independently, little did we know our passion for food would lead us to starting this site. Fast forward 10 years and we’re now based in Germany – our writing hub in Hamburg and studio in Berlin.
What started as little more than an idea quickly became a fully-fledged project, and we’re pleased that we’ve been able to help so many people so far. But this is only the beginning.
I don’t believe animals need to be killed for my enjoyment. Although I was once a big meat eater I changed to a vegetarian diet several years ago and haven’t looked back. A purely plant-based diet is my next stop.
Here’s what I really think: eating meat is ok. Yep, I said it. I feel killing an animal for food is ok.
So why am I vegetarian? People, this industry got way out of hand! It’s revolting in so many ways, holy shit. Let’s do something about it. Even if it’s just avoiding meat. We can all easily contribute.
Unlike the boys, I always felt uncomfortable eating meat. I feel there is no ‘humane’ way of killing, no matter what people say, or how ‘good’ the animal’s lives were before they were slaughtered. No animal wants to die.
Like Dave, I’m also working towards an animal product free lifestyle.
THE KITCHEN SQUAD
Yes, that’s right! We were able to convince four talented professional chefs and dear friends to create kick-ass recipes for HurryTheFoodUp (lucky us!). Let us introduce:
A Personal Chef, and also gives cooking classes. Her students are often chefs themselves. A chef of chefs so to speak. Her recipes focus on being family friendly and healthy.
If you’re visiting Barcelona, Spain and want to get to know the Catalan Cuisine better, join one of her classes! You won’t be the only tourist participating.
Jansen is from Holland and his many years of chef experience includes Canada, Germany, Australia and New Zealand – he’s picked up more than a few exciting ideas and culinary knowledge in his travels.
Chef for 15 years. Worked in many places around the world taking on Mexican, Vietnamese, and French cuisines to name but a few.
Her speciality is Catalan cuisine – no surprise: that's her origin! To visit her, come to to the Coconut Club at the beach in beautiful Barcelona, Spain. Want to try one of her creations? Go for these Sweet Potato Burritos - stellar!
BEHIND THE SCENES
A blog this size doesn’t run itself (unfortunately!). To keep things going we have the multi-talented Irina to thank for that.
Hailing from Romania, Irina joined us in 2015 for a couple of hours a week - and is now responsible for running virtually everything behind the scenes! She also helps out readers and customers if they have any questions about us, or our website.
How we test recipes
We (Dave, Kat, Hauke) are not out of the game however. Not at all! Before any recipe is published on the blog we put it through its paces, naturally.
Firstly, a recipe goes through Dave and Kat's kitchen. If something isn't quite right, they add suggestions to it. Secondly, Hauke gets out the pots and pans. He often invites his friends over for taste testing. Man, once people know nobody in the room is emotionally attached to the recipes they get brutally honest. Anyway, if a recipe doesn't work for us we discard it. Game Over. Finito. Ende.
Only if all of us three (meaning Dave, Kat & Hauke), give it a thumbs up does the recipe become blog material. By the way, we don't only check for taste, but also for speed, availability of ingredients, use of kitchen utensils and skill level.
Lastly, we get the recipe "blog-ready". It's usually Dave who writes the post including the tips from our chefs and observations we picked up along the testing process. Hauke is responsible for the photos. With all the recipe info at hand, it's now much easier to make it shine.
Our goal is to make sure your ingredients always turn into something awesome. We really hope we're succeeding with it.