I can’t believe the first week of culinary school is already over. I’m absolutely amazed by how much I’ve learned about plant-based cooking — and how much there is still to discover. This week focused on the basics of working in a professional kitchen, covering topics such as hygiene, plant-based nutrition, setting up a workstation, and the essential kitchen equipment. Each of these topics deserves its own post, and I’ll definitely dive deeper into them in the near future.

The main focus this week was on foundational cooking techniques, and the only dish we made individually was our go-to dish. I really enjoyed the feeling of cooking under a bit of pressure, though I can imagine that this was nothing compared to working in a professional kitchen.

I’d like to share the Map of Cooking methodology, which I found incredibly helpful when preparing for the first cooking challenge. The methodology is divided into two stages — Planning and Technique — and each stage has four main steps:

1. Decide

This step is based on knowledge of the building blocks of a dish, such as cooking methods, nutrition, and flavor profiles. In this phase, I had to decide what dish I could prepare quickly and effectively, considering the time constraints and skill level. I chose Okonomiyaki as my go-to dish because I knew I could prepare three portions within an hour. Plus, since I would be serving it to fifteen amateur cooks, I wanted to ensure it was a crowd-pleaser.

2. Gather

The gathering phase involves having your recipe, ingredients, and tools in place. I knew the Okonomiyaki recipe by heart, so writing down the list of ingredients was easy. The school provided the groceries, but I forgot to get mayonnaise. As a result, I had to make my own on the spot, which was surprisingly simple. All it took was 100 ml of soy milk, seasoning, and 300 ml of neutral vegetable oil. Using an immersion blender, I mixed it slowly until the mayo thickened and didn’t fall off the spoon easily.

3. Prepare

This is the step where all the ingredients are prepped and ready to use. Normally, when cooking at home, I chop vegetables as I go, starting with the ingredients that need to cook first. While they cook, I prep the remaining ingredients. This was my first time using the mise en place technique, where everything is measured and placed in small bowls before cooking begins. It took a bit more time, but in a professional kitchen, it’s essential for efficiency and consistency. While it might not make as much sense in a home kitchen, it’s invaluable in a restaurant setting.

4. Execute

The final step is all about flavor development. For Okonomiyaki, I seasoned the batter, and as the pancakes fried, the cabbage developed a beautiful charred flavor. Most of the umami, though, came from the sauces that were spread on top of the pancakes at the end, along with the garnishes.

I love frameworks like this because they help me make sense of different processes. At home, especially when I’m in a rush, I often skip one of these steps — and the results can be less than ideal. For example, I might start cooking without a clear plan or a sense of the dish and flavour profile I want, like attempting an Indian curry or a Chinese stir-fry without proper guidance. The outcome is often off in taste or texture. Or, I might skip the “gather” step and, while trying to make pancakes, realise I don’t have the right kind of flour. Based on experiences like these, I definitely see the real value in using the Map of Cooking framework.

Regarding culinary skills, I’ve been a big advocate for using a good chef’s knife when cooking for years, but to be honest, I never knew how to use it properly. I had my own cutting style that worked for me. This week, we started learning proper knife skills, and I was amazed by how much improvement I made after just thirty minutes of cutting carrots with the right technique. I honestly believe that anyone who has a well-balanced knife and knows how to use it will enjoy cooking so much more. As we were told in the course, “Without cutting, there’s no cooking.” This was a huge aha-moment for me. I would love to teach others knife skills to empower them in their cooking journeys and help them unlock the magic of cooking. I still need to work on my own knife skills before I can teach others, but it motivates me to spend more time sharpening my culinary skills.

Reflecting on my first week, it’s clear that the foundation of plant-based cooking is far more complex than I initially thought, but also incredibly rewarding. From learning the essential cooking methodologies to honing new techniques like knife skills, every moment has been an opportunity to grow. I’m excited to keep refining these skills and building on what I’ve learned. The journey has only just begun, and I can’t wait to dive into more advanced techniques in the weeks ahead. If there’s one takeaway from this week, it’s that preparation, patience, and attention to detail are key to creating delicious dishes, whether in the kitchen at home or in a professional setting.

Have you ever had a “lightbulb moment” in the kitchen? I’d love to hear about your cooking breakthroughs!