I love Chinese cuisine, I’ve lived in China for two years and I’ve had stir-fried dishes countless of times during my time there. I love how social the experience of eating the stir-fried dishes is. Outside of my school there where several restaurants were my classmates and I would go to have lunch or dinner….
At VegChef, every student gets the chance to work in the school kitchen for a week, helping with lunch prep for the schoolchildren, teachers, and, of course, the VegChef students. Since lunch includes a main dish, soup, and salad, we were encouraged to suggest simple dishes that might suit the occasion. I prepared a list…
Today, we learned how to make risotto—a fantastic dish for practicing the combination of dry- and moist-heat cooking methods. Our teacher walked us through his step-by-step process for making his version of tomato risotto. Preparing risotto this way is quite time-consuming since the broth is made from vegetable scraps and simmered for about four hours,…
These past few days, we’ve been practicing our knife skills. Proper knife technique is the key to an enjoyable cooking experience—after all, cooking doesn’t exist without cutting. At home, I would mostly improvise with my own cutting style, rarely paying attention to how I held the knife or my posture. But in culinary school, things…
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,…
Today, was the first cooking challenge in the kitchen. Everyone was suppose to make their go-to dish, a dish that we know in and out and doesn’t require too much effort. Basically, something that we can quickly make on a weekday night when we don’t have much time or energy. My go-to dish is okonomiyaki,…
The real learning started today. We gained access to the Rouxbe’s Professional Plant-Based Certification Course and spend the whole morning going through the content of the first 21 tasks in the first two units: Orientation & Course Overview and Getting Set Up. Some of the basic concepts of working as a chef were covered as…
After lunch, it was time for the first trip to the supermarket. There are no grocery shops in the walking distance so going by car is the best option. I was pleasantly surprised that you could find most of the ingredients here and the prices were mostly slightly cheaper than the local supermarkets in Stockholm…
We had an intro day today where we received a lot of information about the upcoming three months. We also got to play some games to get to know each other a bit more as a group. I love how diverse our group is, with everyone bringing a unique flavour to our mixture. ☺️ After…
First dinner together It’s official. As of today, I live in a castle. The VegChef female dormitories are located inside of Ekebyholms slott (castle). I will show you my room and more pictures of the building throughout the week. After arriving, we got a proper tour of the building and the area, and went to…
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