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 different cooking techniques, recipes, cuisines and “re-learning” how to bake without eggs and dairy.
Growing up in Poland as a child of a single parent struggling to make ends meet, I didn’t have the right environment to explore and enjoy cooking. Finally now, many years later I feel like I have the space and time to dive deeper and work towards my dream of making this planet a kinder place for all living beings, one meal at a time.
A month ago, I finished VegChef Plant-based Culinary School and obtained a Professional Commis Chef Certificate. Shortly after, I started my internship at one of few plant-based Green Michelin Star restaurants. It was an eye-opening experience to say the least. I’ve never been so quiet and focused in my life, and no matter how fast and efficient I thought I wasn’t, it was never good enough. Despite watching Master Chef competitions and other cooking shows on TV, I definitely wasn’t prepared for the reality of a fine dining kitchen.
So what does that reality look like? The moment we step into the kitchen (even if it’s still 30 minutes before the shift starts), we are expected to turn on the highest possible speed and never turn it down rushing through one task after the other. Good is never good enough, and better can always get better, meaning that the best is unattainable. It reminded me a lot of military boot camp or how I imagine Olympic athletes are trained.
I was definitely pushed and expanded my limits, but was also pushed to my limits. While I truly appreciated the suggestions and tips I was given, which led to an increase in productivity, they did not make up for the lack of human connection and kindness. It made me realise why there were so few female chefs at this level of cooking, just like there are way fewer women in the military.
Perhaps, it is pretty apparent by now that this style of restaurant and work style isn’t my cup of tea, but I’m glad that I had this experience. It helped me to clarify and emphasize what I am actually looking for and what matters to me most. I don’t need the prestige and hyper efficiency to feel successful and thrive.
In the next post, I will share a little bit about my part-time internship at a heavenly vegan bakery, where human connection and kindness are at the centre and the business is thriving.
So stay tuned!