Raw vegan gelato chef talks ice cream and sobriety
There is no doubt that making the choice to become, and remain, sober is a courageous one, and the founder of a popular brand of vegan gelato opened up about her path to sobriety– all aided by vegan ice cream. Susan Sbicca named her company, Millie’s Gelato, after her mother, Millie Butterfield. Formerly an omnivorous chef, Sbicca made the switch to a plant-based diet in 2010, and out of her need to create came the gelato company. Her product can be found all across the California coast in grocer’s freezers and health food stores.
Working as a chef means long hours, intense working conditions, and a high stress level, all factors that contributed to Sbicca’s drinking, as she told Munchies. “I always felt this sense of emptiness on the inside and knew that, deep down, I would probably die if I didn’t do something about it, because I was going down a bad path. Something had to change, so I decided to sell my restaurant and leave the restaurant business altogether in 2011.” Thus, Millie’s Gelato was born. Sbicca has an autoimmune disease that in manageable through a raw vegan diet, and credits her business with keeping her happy and sober.
“For a chef, the raw food diet is unknown territory,” says Sbicca. She speaks the truth here, as culinary schools are most certainly not vegan friendly. Vegan chefs really are pioneers, and with her background in cooking and creating, Sbicca was able to create a delicious product that pleases all diets.
“I look at where I am today and it makes me really happy. I couldn’t have done any of this without me being sober,” Sbicca reiterated. Indeed, not only is a vegan diet good for one’s health, but it’s even better for one’s spirit.