If you’ve been reading my blog, you know I’ve taken several classes this winter. Three weeks ago, I signed up for what I thought was a plant‑based cooking class. I showed up for the first session ready to learn something new. Instead, I walked out disappointed.
Last spring, after receiving two heart stents during a catheterization, I spent May and June on a completely plant‑based diet. Before that, I’d been eating Mediterranean‑style and sharing vegetarian meals with my friend Barbara. Plant‑based felt like the next step toward becoming a better version of myself.
So, when she told me about this class, I signed up with her. We were both excited. And we were both disappointed.
If you know me, you know I’m a squeaky wheel when something doesn’t match what was advertised. I followed my disappointment with a letter to the instructor. This is what I wrote:
Dear …
I’m contacting you because I was disappointed in Thursday’s class. It appears that you are recycling a class that you’ve taught for the Enrichment Academy. When I signed up, I thought I was attending a cooking class. Barbara did too. Instead, we received a lesson on why a plant‑based diet is best for us. I believe the people in attendance already know that.
I had two stents placed in my heart last April. I changed my diet the prior December, but it was too little too late. After that I went through twelve weeks with thirty‑six sessions of intensive cardiac rehab for a total of seventy‑two hours. I did an hour of aerobic exercise and spent the second hour learning about the Pritikin Diet, stress reduction, and the importance of relationships. I know about the Blue Zones, the dirty dozen, the evils of oils, and several other things you presented on Thursday.
I was introduced to a plant‑based diet during my recovery and followed one along with Barbara for two months. I’ve dumped the boxes and bags of processed food, read all the labels, and do my best to eat well all of the time.
I know all about the what and the why of a plant‑based diet. I don’t know the how, so that’s why I signed up for what I thought was a cooking class. I want to know how and you have the knowledge and skills to teach me. I also want delicious. You talk about delicious all of the time.
I spoke to Don after class. He thought we’d be cooking too. He even brought his cookbook.
I realize purchasing the food for such a class can be costly, so perhaps that’s why you’re not doing it. I’d be happy with a review of items in your cookbook, a tour of your kitchen, information about where you buy your nutritional yeast and the like, and a demonstration of how you prepare and apply your “delicious” cheese sauces. Things like that. I don’t need to hear a lecture about the whys. I need to see the hows. The hows you prepared for us to snack on tasted great.
In any case, you made it clear that’s not a part of the plan. I’m not returning. You can keep my $65.00. I’ll think of it as payment for the cookbook.
I’m a part of another group that offers up this to its members: “Asking for what you want increases your chances of getting it.”
Good luck sharing your message.
Robert Tebo
Live a good story and share it with people you love.
ihaveastoryforyou.net
She read the letter, but nothing changed. I didn’t go back, and everyone seems to be doing just fine without me.
But the experience nudged me forward: I started researching the three eating patterns I’ve followed over the past fourteen months. I began with Mediterranean, transitioned to plant‑based, and folded in some Pritikin during the summer. What I’m doing now is a combo pack. I’m not totally one thing, but I’m not a carnivore anymore either. I’ll have the occasional piece of chicken or fish, but I’ve only had one steak in the past year, and that was back in July.
In case you’re curious, here’s the summary my AI assistant gave me about the three approaches.
Mediterranean
A way of eating that says: slow down, savor, and share.
• Heart and artery protection
• Steadier blood sugar
• Brain and longevity benefits
• Lower inflammation
Pritikin
A back‑to‑basics reset built on whole, unprocessed foods.
• Lower diabetes risk
• Improved cardiovascular health
• Sustainable fullness
Plant‑Based
Letting plants take the lead without rigidity.
• Lower risk of major diseases
• Stronger immune system
• Healthy weight and more energy
My plant‑based instructor is still focused on theory. I’ve decided to use the two hours I set aside for class each Thursday and do some batch cooking instead. I’m starting with one of her “delicious” cheese sauces. I’ll let you know how it turns out.
Who knows. Maybe I’ll start a cooking class of my own.