You may have already heard about our brilliant five-day Foundation Certificate in Vegetarian and Vegan Cooking course. Well, we recently welcomed another group of wonderful students through our doors here at the Vegetarian Society Cookery School. Over the space of five days, these budding chefs spent 30 hours in the kitchen discovering new skills and honing hidden talents! We caught up with them to ask how they felt about their new culinary prowess…
“I came to expand my vegetarian repertoire”
Mary (from London) was keen to let us know that this five-day experience has rekindled her enthusiasm for cooking. She found the confidence to try making new things, such as sushi.
When asked for her thoughts on how others might enjoy the experience, Mary said: “you’ll love it. It’s friendly and relaxed and practical and you’ll meet great people. I came to expand my vegan repertoire, which I think I have done”. We couldn’t have put it better ourselves!
“New ways of cooking vegan food”
Denis travelled from Lancashire each day to our school. He said the thing he has gained most can be summed up in one word: “confidence”. Denis was looking for “new ways of cooking vegan food” and wanted to gain plenty of new skills.
“Do it without a doubt – you’ll learn loads”, said Denis. He tells us he can’t wait to get home and start baking bread.
“Such a fantastic course for vegetarians and vegans”
Delia travelled all the way from Devon to do our foundation certificate course.
She said: “I wanted to improve my cooking skills sufficiently enough to start a vegan pop-up restaurant.” When asked if this experience gave her what she was looking for, she said yes, and told us:
“My confidence levels have soared in the kitchen”, before suggesting “I would say to others that it is definitely worth it. Such a fantastic course for vegans and vegetarians.”
“Confidence with vegan food has soared”
Julie from Whitby was another to tell us her “confidence with vegan food has soared”.
She says she also came here to “learn new skills and improve vegan repertoire”, and told us it very much exceeded her expectations.
When we asked what she’d say to those considering getting their foundation certificates, she said “Do it!” Well, you can’t get clearer than that…
“It’s the best thing I’ve ever done for myself!”
Deepti, one of three people to come here from London this time, was effusive in her praise of the experience: “I read amazing things about this course and it did live up to my expectations. It’s the best thing I’ve ever done for myself!”
Embarking on this culinary journey to be tidy in the kitchen, push and challenge herself and develop more vegan recipes, her message to everyone is:
“Go for it! Enjoy it, because the week goes by quickly! Alex is a great tutor/chef. We all learnt so much and I would do more courses in the future.”
“Friendly, relaxed and excellent learning environment”
Pam from Whitley Bay said she came here to “get out of a cooking rut and improve my confidence.”
When asked how the course went for her, she said she gained “Confidence to push myself as a cook and try new things like pasta, sushi, pastry and vegan options”.
She then told us she highly recommended the “friendly, relaxed and excellent learning environment.”
“Believe that comment on the website: you’ll leave with skills you never believed possible”
Our final foundation certificate recipient, Kenton, said he had always intended to come to a course at the Vegetarian Society Cookery School, and this one looked to be the perfect one for him.
He said: [I have gained] “lots of confidence to try to follow recipes. The confidence to just go for it, and don’t worry if it goes wrong, it can be rescued.”
With Kenton’s new found cooking prowess, he can’t wait to get home to start throwing veggie dinner parties for his friends.
So there we have it – another lot of newly-inspired students who’ve got their kicks in the kitchen, ready to take on whatever culinary challenges come their way.
So what are you waiting for? We’ve added in extra dates to meet with the demand, so we’ve now got room for you all in January, February and March 2018. Be sure to be quick and get your spot soon though, as they’re sure to fill up fast.