I am debating if it should be a physical book, e-book or cd-rom since the computer seems to be taking over these days, but I expect to be finished this summer.
Most chef just do not think about it. The majority of people who choose to cook for a living are not vegetarians and don't really give it a second thought. They dont think about the chicken stock they put in the rice or soup as being meat, it's just a flavor. I don't want to label all chefs, some do make attempts at making real vegetarian dishes, but I am speaking about your average restaurant.
Kiz made an interesting point about how veggie just means there are vegetable is it, and not that it is vegan or vegetarian.
Thanks for the update on BK Kpickell,
I think more & more restaurants are trying to become vegetarian friendly now and I expect to see a lot of change in the coming years.