become a vegan chef

I’m looking for a way to have a education in the culinary arts after high school, but its proving difficult to find any vegan options. But, I won’t be discouraged! I’m so excited to own my own vegan restaurant in the future! It’ll be great. I have so many ideas! Eee! I can’t wait to finish this goal!

I’ve wanted to cook professionally for most of my life, and when I became vegan, felt that dream must go away. But why? Why can’t I take apart Chef Ramsey’s Risotto and leave out the pancetta, the parmesan, substitute No Chicken broth and have just as splendid a risotto – and cruelty free to boot!

searching the web for vegan chef programs. I don’t want to prepare animal flesh…! I found the Bauman College, looks promising but they have poultry and seafood preparation. I’ll call them tomorrow and see if I can arrange a special track. The one in NYC is way too expensive, and I’m less attracted to the one in Boulder, Colorado. I can’t wait, it’ll be amazing! :)

I have to finish this later

I’m much less of a follow-a-recipe food preparer, but here is a nice idea for some rich yet vegan gourmet-esque deliciousness:

croustade (like mini crispy bread bowls)
-ingredients:
-1.)bread stale or whatever. Sliceable. Preferences include Pumpernickle, sourdough, baguette.
—2.)water
—3.)olive oil
—4.)watever you want the croustade to be flavoured with that you will put with the oil. My reccomendations? Salt and Rosemary, with a hint of garlic (like one clove roasted and mashed)
—5.)Mini or full sized muffin tins.

—-Mix the oil with salt, rosemary, and the garlic, or anything else you want the bread to be flavored with
—-brush the whole muffin tray with the oil. put about a teaspoon of the oil in each cup for extra slickness and deliciousness.
—-You want to slice the bread. I reccomend 1/4 inch in width. You want to create little cups of bread, so you basically want to push the bread against the sides of the muffin forms. If the bread slices are not maleable/too hard to shape, put some water on the parts you want to shape. I even use scrap pieces of bread and form a sort of dough by dipping pieces of bread in water and pushing them together in the tin. Really push the bread against the tin, so you are compressing the dough. If you are particular, aka anal about neatness, make sure the bread doesn’t go over

This is the bomb goal! There are so many lame a$$ steakhouses out there that a sucessful vegan restaurant (with the alternatives society needs) would take off through the roof! Vegan food offers more variety and it takes real skill to be a vegan chef. Case in point, you can over/under cook a steak, but veggies or beans or tofu only taste GOOD when they are cook the right way:)