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…
Tofu, also known as “bean curd,” has been around for over 2,000 years! Legend has it that it was discovered by accident in ancient China when soy milk curdled during cooking. What started as a happy mistake quickly became a staple of Chinese cuisine. By the 8th century, tofu made its way to Japan, where…
I’ve been cooking for many years now, but plating has never been my strong suit. In fact, learning how to plate beautifully was one of the main reasons I joined culinary school. I was hoping to get inspired by seeing how other students present their dishes, and to have classes that cover the theory behind…
Yesterday was one of the most exciting days so far. Chef Casper gave us a live demo of a dish that we were then asked to recreate under a strict time limit. We were given just ten minutes more than the duration of the demo itself — which lasted around 26 minutes. On top of…
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…
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