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,…
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…
Before leaving for VegChef school, I’ve decided to make one last delicious/nutritious lunch for my fam. Hopefully, it will also be enough for a few lunch boxes, since I’m the head chef (at least at home 😄).
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