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 …
My First Time Ever Working in a School Kitchen
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, …
Risotto Lessons
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 …
Knife Cut Variations
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 …
First Week Reflections
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 …
My Go-to Dish: Okonomiyaki
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 …
Hail to Kale
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 …
First Afternoon at VegChef
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 …
First Morning at VegChef
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 …
Starting My Journey of Becoming a Chef
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 …