FAST TRACK VEGAN CHEF COURSE

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Our fast track vocational course is designed to propel you into your first job as a professional vegan chef.

In just 12 weeks, you will experience a rapid evolution; you’ll go from keen home cook to knowledgeable, skilled, creative chef, ready to take your first step on the cooking career ladder.

YOU CAN SEE A DETAILED COURSE OUTLINE HERE

The course includes a high proportion of hands-on practical classes in our kitchen, on topics such as:

How to create recipes - a fresh take on old classics or completely new combinations to make you stand out from the crowd.

How to scale recipes - so you can cook for a crowd

How to adapt recipes - veganizing dishes, and adapting them for allergies

Using specialist ingredients - taking your skills to the next level with unusual foods

Ordering from suppliers and organising your kitchen - everything you need to know to run a professional kitchen

Introduction to raw food - create beautiful dishes that are packed with nutrition

Sourcing the best ingredients - suppliers, retailers, wholesalers

Designing a menu - concepts, themes, flavour combinations

How to cost recipes and events - so you can be on top of your finances

Complying with the Food Standards Agency - all you need to know to run a safe kitchen

Plating up skills - arty, rustic or sophisticated, we’ll get your creative skills on point

To support your career goals, additional sessions will include:

Internship scheme, giving you experience in a vegan food business, with hours to suit you

Talks by successful chefs, restaurateurs, caterers and food business leaders

1-2-1 mentor time each week

Classes on health and well being for chefs

Visits to suppliers and food manufacturers

A class-led supper club where you can invite family and friends

View a detailed course description here

Dates and time:

2 evenings per week, 530pm-930pm (please note there are 2 weeks without classes during the week, instead the weekday students join the Saturday group for 2 sessions. These are classes with talks on nutrition and careers.)

OR

Every Saturday, 9am - 5pm

September Course: September 14th - December 4th (YOU CAN SEE THE SCHEDULE HERE)

January Course: January 11th - April 1st

April Course: April 18th - July 8th

September Course: September 12th - December 2nd

Location:

Battersea, London, SW11

Nearest train station - Battersea Park

You will be taught by The Vegan Chef School’s Director Chef Day Radley, a leader in the field of veganism and food-for-health. You can read more about her here.

Small classes mean better teaching. We only take 8 students on each course - this means every student has their own station and hob, and everyone has a chance to get personal guidance and one-to-one tuition. We see you as an individual and the class as a team.  Each class is ended with a meal together, where you’ll be able to share your knowledge, network and spend time together in a friendly, relaxed environment.

Cost:

The total cost for this course is £2,500. We ask for a 10% deposit (£250 non refundable) to reserve your place. The remaining amount (£2,250) is paid in 2 installments of £1,125 before specific dates prior to the start of the course.

You can book onto our next course here.

We understand that this is a big investment in your future and you want to make sure that this course is for you. If you would like to talk to us about the course in more detail, we’d be delighted to chat with you. Contact us via email - hello@veganchefday.com

FAQs

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.

WHAT IS INVOLVED IN THE COURSE?

You can find details of the course content above and our course outline, with learning outcomes, can be found in our course schedule. Click here to access the schedule. If you need further information on the course please email hello@veganchefday.com.

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 Saturday course 10 of the 12 days are spent in our kitchen site. On our weekday evenings course 20 of the 24 sessions are spent in our kitchen site.

WHAT TIME DO THE CLASSES START AND FINISH?

Our Saturday classes start at 9am and finish at 5pm.

Our weekday classes start at 530pm and finish at 930pm. They are usually held on Mondays and Wednesdays apart from Bank holiday weeks.

WHAT IS THE LOCATION OF THE KITCHEN SESSIONS?

We are using The London Cooking Project, Battersea as our kitchen site for this course. The address is 1 Ethelburga Street, London, SW11 4AG. It is a quick bus journey from Sloane Square which is on the Circle and District line. The closest overland stations are Battersea Park and Imperial Wharf. There are regular buses that stop a few minutes walk from the school - 49, 170, 319, 345.

WHAT IS THE LOCATION OF THE NON-KITCHEN SESSIONS?

Two/four 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 London location.

IS THERE PARKING AT THE KITCHEN VENUE?

Yes, there is on-street parking in front of the venue and in the local area which is free on evenings (after 5pm) and all day at the weekend. However, we encourage you to take public transport wherever possible. As mentioned above the school is well serviced by public transport.

IS THE COURSE SUITABLE FOR PEOPLE WITH FOOD ALLERGIES AND INTOLERANCES?

Although every effort is made to ensure the space we use is 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?

No.

DO YOU TEACH A LOWER LEVEL COURSE FOR PEOPLE WITH LITTLE COOKING EXPERIENCE?

We may offer these courses later in 2019. Follow us on social media to be notified of when these courses become available.

HOW DO I ENROLL ON THE COURSE?

You can book onto the course by simply paying your deposit on this page. We will be in touch soon after to arrange an informal interview with you. We do this with all of our FTVC 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 £2,500. We ask for a 10% deposit (£250 non refundable) to reserve your place. The remaining amount (£2,250) is paid in 2 installments of £1,125.

CAN I APPLY FOR A BURSARY?

The Vegan Chef School will be offering a bursary scheme in September 2019.

WILL I RECEIVE A CERTIFICATE?

Yes, you will receive a pdf certificate on completing the course.

IS THE COURSE ACCREDITED?

Yes. We are proudly accredited by The Independent Cookery Schools Association. You can find out more about the association on their website, click here.

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 will need 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 WHITES 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.

WHAT ELSE SHOULD I BRING TO CLASS?

TUPPERWARE - We operate a policy of limiting waste as much as is practicable. With that in mind, we ask that the food you create in class is taken home with you, if not eaten in class.

REUSABLE WATER BOTTLE - We ask that students bring a reusable water bottle which you can refill in the kitchen.

NOTEBOOK AND PENS - these are to be with you for all kitchen and out-of-kitchen sessions.

IS THE INTERNSHIP COMPONENT OF THE COURSE COMPULSORY?

No. 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. Some of our students opt to do the internship after the course has finished. Unfortunately some of our students just cannot fit an internship into their lives therefore the internship is strongly recommended but not compulsory.

HOW CAN I ASK A QUESTION NOT LISTED HERE?

You can contact Chef Day via email (details below).

WHO WILL TEACH THE CLASSES?

All classes will be taught by a suitably trained professional chef or health professional, depending on the nature of the class.

DO YOU REFUND THE COURSE FEE IF I CANNOT DO THE COURSE?

All fees for the Fast Track Vegan Chef course are to be paid, in full, 6 weeks prior to the start date of the course. This includes a 10% non-refundable deposit. If a student withdraws from the course up to 6 weeks before the start of the course, any payments, except the deposit, will be refunded. If you want to transfer to a later course we will transfer all monies you have paid to us (including the deposit) to that later course. If a student withdraws from the course within the 6 weeks before the start of the course you will forfeit all fees. If we have a wait list we will resell your place on the course and refund all fees, minus the deposit, to you. We recommend that you take out travel insurance which will cover you for most reasons for non-attendance. Once the course starts, if the student has to withdraw from the course, no refund will be given. In all of the above scenarios The VCSE will assess each case individually and give a refund or partial refund if we deem that the circumstances justify it.

We recommend that you take out an insurance policy for this course which would cover your costs in the event of you being unable to attend the course. For many reasons of non-attendance (sickness, travel disruption, family illness) travel insurance will cover you. Click here to be redirected to one insurance provider that can give you this type of cover.

Any withdrawal or deferment request must be sent, in writing, to hello@veganchefday.com.

The Vegan Chef School is entitled to cancel a course at any time with the repayment of all fees (either full or part) to students. If we cancel a course we will go to every effort to transfer students to an alternative suitable course.

All refunds will be made within 7 business days of approval.