The past two weekends, I had the opportunity to volunteer and help out in the kitchen at Cornershop in Hammarbyhöjden—“a food-focused space for creative explorations around community, eating, cooking, and learning.” I first heard about this place from one of my vegan activist friends, and a few months ago I decided to check it out…
It was a very exciting week. Years after first hearing about this place from a classmate, I finally went there—not just to buy delicious buns, croissants, and breads, but to actually make them with my own hands. I was reminded of this bakery during VegChef. One of the ex-students had done an internship there and…
So far, this year has been dedicated to learning more about vegan cooking and baking. I’ve always loved food and jokingly would say that I was born to eat (delicious food), but it was only after becoming vegan over five years ago that I started spreading my wings and learning more about cooking, by exploring…
After completing three weeks of my internship — which, obviously, is a very short time — I want to use my fresh eyes to share some thoughts and observations about this profession. There are six full-time chefs I’ve had the chance to work with, and all of them have their own unique style. What unites…
I’m currently in the third week of my internship at ARK and have to admit, there have already been many ups and downs in this short time. This is the first time I’ve ever set foot in a professional kitchen — and not just any kitchen, but one awarded a Green Michelin Star — so…
A few weeks ago, I graduated from VegChef Plant-Based Culinary School in Sweden and received my Professional Commis Chef Certificate. It was an amazing journey, and while that chapter is now over, a new one has just begun. Last week, I arrived from Stockholm to begin my 8-week internship as a plant-based chef at ARK…
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