In February, a group of undergraduate students from Liverpool John Moores University visited the Vegetarian Society Cookery School. They took part in an introduction to veggie cookery on a two-day course paid for by a gift left to the Vegetarian Society in a will.
One of the university tutors, David Marsh, applied for the funded places for the dozen students who were all studying different fields in the catering and nutrition sector.
The course, based on the school’s Essential Veggie cookery experience, saw the group enjoying a mix of expert demonstrations and hands-on practical cookery. During their time at the school, the students made a wide variety of dishes ranging from sushi and gnocchi to sweet potato salad and falafels. The group, which included three vegans and one vegetarian, also discovered the secrets of spice mixes, learnt knife skills, and got an insight into vegetarian nutrition.
Chloe, who is studying for a BSc in Food Development and Nutrition, said: “A truly inspiring and creative two days, vegan food has never been so trendy and the cooking course proved the vast amount of delicious meals you can create using plants!
“I came to the course thinking I was an experienced plant-based cook, but after the two days, I realised I was quite mistaken! I have learnt numerous cooking tips and skills, discovered new ingredients and I will definitely be making all the food we made again for myself and my family.”
Another student, Steven, said: “The workshop is a fantastic opportunity for anyone to learn delicious, homemade dishes without the need for animal-derived foods. The cheesecake recipe was easily the best one I have ever come across. In fact, it was so good I had to make another at home for my family.”
Vegetarian Society Cookery School Manager, Sam Platt, said: “It’s brilliant to see the next generation of food industry professionals showing an interest in vegetarian and vegan food. Being able to offer funded courses to groups like the students at Liverpool John Moores University is one of the most rewarding aspects of our work.”
