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 Restaurant in Copenhagen. I’ve been to Copenhagen twice before, but it’s still a rather unfamiliar city to me. Even though it’s in Scandinavia, just like Stockholm, the vibe is completely different. It feels more vibrant, urban, fast-paced, and “European.”
Two things that especially stand out are the number of bicycles on the streets — and the prices. A cup of black coffee costs 7 euros! But enough about Copenhagen. I might write another blog post about the city and the plant-based food scene later on.
I’ve never worked in a professional kitchen before — at least not as a chef. During my student years, I worked as a waitress at a few restaurants, but working front-of-house doesn’t compare to what happens behind the scenes. And especially not behind the scenes of a Green Michelin Star restaurant.
On the first day, as soon as I arrived at the restaurant, I was asked to change into my chef outfit: white chef coat, black pants, and black shoes. Then the head chef gave me a tour of the restaurant, showing me where everything was — the walk-in fridge, the pastry room, the staff room/office, the storage, and more. It all felt a bit like a maze.
After the brief introduction, I was assigned to the cold section, working with a Chef de Partie. I was quickly given some beginner-friendly tasks, such as picking mushrooms (from their own Funga Farm), herbs, measuring ingredients for cakes, grilling nori sheets, and blending furikake, among other things.
When service started, I was asked to help prepare and plate the first dish in the nine-course experience, which is currently: Knotweed / Basil / Kimchi.
To be honest, I didn’t expect to be plating on my very first day at a Michelin Star restaurant — especially since first impressions matter so much. I was surprised and grateful for the trust and responsibility I was given from the start.
The rest of the week followed a similar pattern: working alongside two chefs in the cold section and slowly learning the routines.
Here’s a short overview of what a typical day looks like:
We arrive and start sorting all the fresh produce into smaller containers, so it can be processed in different ways throughout the day. Then we begin prepping for service based on the number of guests expected.
At 3 PM, we have staff lunch prepared by one of the chefs. Even though it’s not a fine dining experience like what we serve to our guests, the food is always super delicious.
Service starts around 6 PM, and from then on, everyone is hyper-focused, making sure each dish is perfectly executed. Since each dish consists of many unique elements, plating takes time and concentration.
I’m really impressed by the level of care and precision that goes into every plate. The whole team is professional, organised, and the teamwork is incredible.
Key learnings from the first week:
Stay focused, work fast, and be efficient — but always be aware of your surroundings so you can learn what others are doing.
My mission is to become a well-rounded, creative, and thoughtful plant-based chef who can craft food experiences that are both nourishing and inspiring. I believe great food has the power to open people’s minds, and I want to be part of that change.