HOW MANY PEOPLE ARE ON EACH COURSE?
We limit each course to 8 students so that you have ample space and your own station. The small groups give us the opportunity to get to know you as individuals so that we can provide a better service to you.
DO I NEED PREVIOUS COOKING EXPERIENCE TO TAKE THIS COURSE
Yes. The Fast Track Vegan Chef course is designed with the keen foodie in mind.
You should -
Be able to follow a recipe, including baking
Have created a variety of vegan dishes
Be familiar with a variety of vegan ingredients
Be familiar with a variety of techniques
If you are unsure if your ability level is suitable for this course please contact Chef Day on the email listed below.
HOW MUCH TIME WILL I SPEND COOKING ON THE COURSE?
A high percentage of the course is hands on, creating recipes with a qualified instructor. On our Sunday course 10 of the 12 days are spent in our kitchen site. On our Monday /Wednesday course 20 of the 24 sessions are spent in our kitchen site.
WHAT TIME DO THE CLASSES START AND FINISH?
Our Sunday classes start at 9am and finish at 5pm.
Our Monday / Wednesday classes start at 5pm and finish at 9pm.
WHAT IS THE LOCATION OF THE KITCHEN SESSIONS?
We are using The London Cooking Project, Battersea as our kitchen site. The address is 1 Ethelburga Street, London, SW11 4AG. The closest stations are Battersea Park and Imperial Wharf.
WHAT IS THE LOCATION OF THE NON-KITCHEN SESSIONS?
Two sessions will be spent outside the kitchen visiting suppliers, leading vegan brands and meeting with successful chefs, restaurateurs and caterers. The sessions will take place in a central London location.
IS THERE PARKING AT THE KITCHEN VENUE?
There is on-street parking in front of the venue and in the local area which is free on weekends.
IS THE COURSE SUITABLE FOR PEOPLE WITH FOOD ALLERGIES AND INTOLERANCES?
Although every effort is made to ensure the space we use is exceptionally clean for our classes it is used by other businesses. We cannot, therefore, ensure that it is safe for people with food allergies. All of the food made on the course is vegan and gluten free so may be safe for people with mild dairy/gluten/egg intolerances. If you have an allergy or intolerance we ask you to contact us BEFORE you sign up to the course.
ARE THERE ANY ACADEMIC REQUIREMENTS FOR THE COURSE?
DO YOU TEACH A LOWER LEVEL COURSE FOR PEOPLE WITH LITTLE COOKING EXPERIENCE?
We plan to offer these courses later in 2019. Follow us on social media to be notified of when these courses become available.
HOW DO I ENROL ON THE COURSE?
You can register for a course by simply completing the form on this page. We will be in touch soon after to arrange an informal interview with you on video call. We do this with all of our students so that we can be sure that the course is right for you and so we understand the needs of the whole class. This ensures that the course is designed to give the students the best chance of success. Our measure of success isn’t for you to get a good grade in class. It is for you to get that first foot on the ladder of your culinary career. In order for us to do that we need to understand you; where you are at now, what challenges you face and where you want to get to.
HOW MUCH IS THE COURSE?
The total cost for this course is £2,000. We ask for a 10% deposit (£200 non refundable) to reserve your place. The remaining amount (£1800) is paid in 2 instalments of £900 on 1st December and 1st January.
CAN I APPLY FOR A SCHOLARSHIP?
The Vegan Chef Institute will be offering a scholarship scheme in 2020.
WILL I RECEIVE A CERTIFICATE?
Yes, you will receive a certificate on completing the course.
IS THE COURSE ACCREDITED?
Currently, the course is not accredited however, it is something we are working towards and looking to implement in 2019.
CAN I MISS CLASSES AND STILL QUALIFY?
The fast-track course is designed to be consolidated and practical; short enough not to take you away from your busy life but still giving you the skills you need to become a professional chef. Ideally, all classes should be attended but we know sometimes events are out of our control and we will work with you to assess your level, work and give you honest feedback and solutions should classes be missed. We aim to help our students and not penalize them.
DO WE EAT MEALS DURING CLASS?
Yes. We design the classes so that we sit down together as a class to eat what we create. We want you to become a team and build bonds with one another and your teachers. Sharing food is a great way to do that. It also gives us an opportunity to critique our work in a comfortable space.
WHAT SHOULD I BRING TO THE KITCHEN CLASS?
You are encouraged to bring your own chef's knife. This is the one piece of equipment that you need to get comfortable with. If you use chef’s knives that are a different weight and size it can slow down the progress of your knife skills. If you would like our advice on which knife to buy contact us on the email below.
SHOULD I BRING CHEF’S WHITE TO THE KITCHEN CLASS?
We recognise that extra costs, at this point, may not be feasible for some people. With that in mind we ask you to wear clothing that is safe, hygienic and clean but that does not have to be a chef’s uniform. Safe and hygienic kitchen clothing is - trousers that are full length and not tight fitting, a top that has sleeves and shoes that cover the whole foot and are non-slip. Long hair must be tied back.
IS THE INTERNSHIP COMPONENT OF THE COURSE COMPULSORY?
Yes. We know, through our research, that an internship is a great stepping stone to your first position in a professional kitchen. It gives you knowledge and, importantly, confidence. This is an integral part of your training. However, we do realise that you have responsibilities in your life (children, work etc). We will work with you to find an internship that fits into your life.
HOW CAN I ASK A QUESTION NOT LISTED HERE?
You can contact either Chantal or Chef Day via email (details below).
WHO WILL TEACH THE CLASSES?
All classes will be taught by a suitably trained professional chef or health coach, depending on the nature of the class.
Contact Chantal - Chantal@theveganchefinstitute.com
Contact Chef Day - ChefDay@theveganchefinstitute.com SITE MENU
ABOUT THE VCI
FAST TRACK VEGAN CHEF COURSE
BOOK ONTO A COURSE
MEET THE CO-FOUNDERS
OUR KITCHEN VENUE