As part of our charitable work, we offer scholarship places to aspiring chefs, young people, or those who would benefit from, but unable to afford, our courses. In October, we were able to offer a paid-for place on our Professional Chefs’ Diploma in Vegetarian and Vegan Cookery course, to Simon from Manchester and Helen from Devon. The five-day diploma is aimed at those in, or interested in beginning a career in, the catering sector, and provided these two eager learners with an opportunity to better understand vegetarian and vegan cuisine.
Here we talk to them both to find out what they thought about this fantastic opportunity and how they hope it will help them go on to create amazing veggie food for others.
Simon
What’s your name and what do you do?
Simon: My name is Simon and until recently, I worked in the catering department at the Old Trafford Stadium. I used to help cook for up to 500 people, laying everything out, and then plating several plates at a time.
Why did you want to come on the Professional Chef’s Diploma in Vegetarian and Vegan Cookery?
Simon: I decided to choose this course because I wanted to get a different outlook on how people eat and how I could make my own vegan and vegetarian recipes. I wanted to learn more about vegetarianism and veganism because I know it is a rising culinary trend. I knew this course could help me improve my knowledge about it, and tell other people about it through my food.
What has getting a scholarship place on this course meant to you?
Simon: A lot. When I heard of it, like most people would be, I was doubtful of getting the place, but when I did I was excited to be a part of it. I was more excited to see what I was capable of doing and what I could learn.
What would you say you have gained or learned from the course?
Simon: Most of the things I have learnt here in this week I didn’t know about. Most techniques, ways of cooking, replacements for major foods. I know I’ll be able to use these in my working days, and will help me make a better chef of myself.
SimonI loved every single moment.
And the best bit of the course for you, Simon?
Simon: Being able to create my own thing – to deconstruct a dish and recreate it with my own twist. That is what I enjoyed about it. Being able to do what I love to do, but in a different way.
Have you discovered an ingredient, a technique, or a dish that you would call a game changer?
Simon: Just discovering the amount and variety of things in the vegan and vegetarian world. The sauces, the spices, everything. I’ve now seen how much you can do with just a few ingredients, yet make a vast number of things from different parts of the world.
What about your next steps in the career? How are you going to use these skills and knowledge?
Simon: Well, I would love to use the knowledge I have learned in this week. It feels like longer than a week, but in the best way possible. I feel I could now give input on dishes to other chefs, and know how to make a dish and how to change it for the better. When it comes to vegetarian and vegan food, I hope to change people’s minds with what I make.
And, what would you say to anyone considering coming on this course?
Simon: Definitely do it. It is an amazing experience. I honestly mean it, I loved every single moment.
Helen
What’s your name and what do you do?
Helen: My name is Helen. Until recently I was working at a Buddhist Retreat Centre. I was a cook there, cooking for up to 100 people each day.
Why did you want to come on the Professional Chef’s Diploma in Vegetarian and Vegan Cookery?
Helen: I have been a chef for over a year, but as I’m not professionally trained, I wanted to learn more and skill up. The opportunity to do this course was just amazing. The recipes I was using were tried and tested, but I really wanted to expand what was on offer to people and to really open up people’s eyes to what cooking could be. Everything we cook is vegetarian and vegan, and a lot of people coming to the retreat had never eaten vegan or vegetarian food before. I wanted to inspire people to go home and, even if they don’t become fully vegetarian or vegan, incorporate more veggie food into their diets. So people would say gosh, food can be beautiful and exciting and tasty without meat.
What did getting a scholarship place mean to you?
Helen: I can’t even put it into words how grateful I am. So, so grateful. I was over the moon when I found out that I got the place because there is no way I have anywhere near the funds to have paid for it. It has opened up to me this whole new world of cooking.
HelenIt has opened up to me this whole world of cooking.
What would you say you have gained or learned from the course?
Helen: Oh my gosh. I have learned so much, so many skills. As well as all the recipes, the tutors Maz and Sam were constantly letting us know the best ways to do things, and so many creative ideas about flavour profiles, how to build a dish, and how to present a dish.
What was your favourite bit of the course?
Helen: I think a revelation for me was making our own tofu. I had never done it before. Making the seitan too – that was great, and surprisingly easy as well. And plating dishes too – thinking visually. At the beginning of the course, I had no idea how to put food on a plate properly. That has been fun.
Have you discovered an ingredient, technique, or dish that you would call a game-changer?
Helen: I think it was learning to make the vegan blue cheese.
So how do you hope to use your new knowledge and skills moving forward in your career?
Helen: I am hoping to work at another retreat centre. There is a possibility I may work in a café or restaurant environment – I have a job interview very soon. Although they do meat dishes, they do have some vegetarian and vegan choices, but not very much. This would give me the opportunity to work with the main chef, to develop recipe ideas, so I’d love to bring these ideas and make vegetarian food that makes people say wow!
So, what would you say to anyone considering coming on this course?
Helen: Do it! It’s just brilliant and it opens your eyes to what is possible. It is so creative and it just fires your imagination about what’s possible.
