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 …
How to Plate with Confidence
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 Stroganoff Challenge
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 …
Seitan （生蛋）the Understated yet Versatile Wheat Protein
I’ve known about seitan and have tried it on multiple occasions while living in Asia but it has never crossed my mind to make it …
The Most Iconic Swedish Cake: Prinsesstårta
Last week in the VegChef kitchen, we had a guest instructor from one of the best bakeries in Sweden, Bageri Leve that’s located in Malmö. …
The Ancient Art of Stir-Frying
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 …