"But things changed quickly as she grew older and began researching the food industry and its inhumane treatment of animals. "I learned more about our food systems, took a deep dive into factory farming and how the food gets onto our plate," she says. Consciously, she fully transitioned to vegetarianism and then to a fully vegan lifestyle. As a result, her cookery also followed."
"Duren trained in some of the city's finest plant-based kitchens, including Amanda Cohen's pioneering restaurant of the cuisine, at the ripe age of 27. During her tenure, Duren has carried on the plant-forward, soul-stirring ethos that former Cadence chef Shennari Freedman ushered in, all while incorporating her own style."I had the idea of putting my own Southwestern spin on it with flavors that I grew up eating. It really helped me blend it into Shennari's legacy while putting my own flair to it," she says."
Haley Duren moved from an omnivorous childhood to vegetarianism and then to veganism after researching factory farming and animal treatment. She relocated from New Mexico to New York to deepen her knowledge of plant-based cookery. Duren trained in leading plant-based kitchens, including Amanda Cohen's restaurant, and embraced the plant-forward ethos of Cadence while adding Southwestern flavors from her upbringing. Her menus have featured sugar-dusted sopapillas with seven-hour slow-cooked honey and white cheddar mac and cheese with green chilies. Duren cold-emailed Overthrow Hospitality, became an executive chef in the East Village, and remains with the group developing a new concept.
Read at Time Out New York
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