Vegan chef training is an undertaking for people looking to use these skills for professional and personal reasons. You may simply enjoy cooking, you may want to have a healthier family, or you may be interested in building a career as a professional vegan chef. Training can completely transform your understanding of the relationship between food and nature itself. For starters, you will likely become more aware of how food is grown, how to determine food quality and the resulting taste, and the importance of recognizing the seasonality of food. Becoming a vegan chef also enhances vitality, creativity and sensory awareness. No matter what the reason is that brings you to vegan chef training, your life will not be the same once you have!

The healthiest approach to a vegan diet and lifestyle is to follow models of traditional cuisines (such as different Asian, Indian, Middle Eastern and Mediterranean), meal formats, and times of meals. The healthiest cooking combines well-cooked (cooked through), lightly cooked (brightly colored and crunchy), raw, and naturally pickled and fermented foods and dishes.

It is always the variety and interaction of foods, preparations and styles that provides the greatest benefit and satisfaction. Any dish, broken down into its individual ingredients is not that exciting, but when it is prepared and comes together, something new and delicious is created. For example, imagine chickpeas and tahini vs hummus. Without the salt and something sour, it does not come to life. So, you can follow vegetarian and vegan recipes while still being creative, healthy and displaying a high level of culinary mastery.

SHI is a macrobiotic school that teaches it is a myth that vegan cuisine is limited and restrictive. Plant-abundant diets based on grains, beans and vegetables in combination with seasonal preparations and ingredients are much more versatile and diverse than a standard meat and dairy based diet. The trick is to learn how to use these ingredients in a way that meet the needs of a healthy body.

Proper food preparation and cooking enhances the nutrition and bio-availability of different ingredients and foods. Naturally pickled and fermented foods are the most obvious example in that unique nutrients are created that did not exist before. They also aid in the synthesis of nutrients in the digestive system.

Cooking is learned visually, which is why either video recorded or live, in-person vegetarian and vegan chef training programs are so important. You simply cannot get the details you need from reading a book of recipes. A secondary strong dimension is the ability to smell and taste the food. Chef training provides the greatest flexibility, enjoyment, and satisfaction for an individual. This is because each person has a style and/or cuisine that is most personally appealing.

Many approaches to vegan cuisine, including some of the most popular, often rely on unhealthy ingredients. These include processed foods, substitutes and analogs (such as soy isolates to mimic meat, poultry, and dairy). These are used to copy modern non-plant-based cuisines that have become prevalent. In trying to copy or imitate unhealthy foods, the focus shifts continuously away from learning and preparing unique varieties, combinations, and preparations of these plant-based foods.