Dumplings have been part of my life for as long as I can remember. In Poland, we call them pierogi, and they can be made in so many different ways that there are entire restaurants (pierogarnia) dedicated to them. Pierogi can be boiled, fried, or baked; filled with savoury or sweet fillings; and served with…
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 how social the experience of eating the stir-fried dishes is. Outside of my school there where several restaurants were my classmates and I would go to have lunch or dinner….
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…
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 step-by-step process for making his version of tomato risotto. Preparing risotto this way is quite time-consuming since the broth is made from vegetable scraps and simmered for about four hours,…
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 without cutting. At home, I would mostly improvise with my own cutting style, rarely paying attention to how I held the knife or my posture. But in culinary school, things…
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,…
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