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Occupation vegetarian-vegan cook

So that the vegetarian and vegan dishes are not just salads or pasta with tomato sauce, gastronomy increasingly needs competent and well-trained cooks.

Occupation vegetarian-vegan cook

Now it is also possible to specialize in the area of ​​vegetarian / vegan as a top chef. (Photo by: ACP prod / fotolia.com)

The vegetarian and vegan diet and lifestyle have been in trend for several years and are always on the rise. In large cities like Vienna, there has long been a vegetarian-vegan scene that no longer has a niche existence. Even cafes, pubs and restaurants that have a mixed offer are increasingly forced to offer vegetarian and vegan to meet the increasing demand.

So that the vegetarian and vegan dishes are not just salads or pasta with tomato sauce, gastronomy increasingly needs competent and well-trained cooks. In the past, no specialization in the area of ​​vegetarian / vegan was possible. However, since 2012 there has been the Vegucation project in Austria, within the framework of which already trained and aspiring cooks can complete additional training in the field of vegetarian and vegan cuisine. It is funded by the EU and Austria's vegan society.

Vegucation - vegetable cuisine

Vegucationhas set itself the goal of teaching cooks how to prepare healthy, tasty and everyday dishes that do completely without meat and other animal products. The following survey shows how great the demand is on the Austrian market: 70% of all schools in Austria are in favor of an increased range of vegetarian-vegan dishes. The schedule of additional training includes very different dishes that target different target groups. Juicy schnitzel, wholesome whole foods, refined desserts and elaborate trend dishes of the upper price ranges - no gastronomy area can do without vegetarian / vegan today. Traditional specialties such as Kaiserschmarrn or Wiener Schnitzel can also be replaced on a plant basis.In the training as a vegetarian / vegan cook it becomes very clear: Vegetarian-vegan nutrition does not mean giving up good food.

The budding cooks for vegetarian / vegan food receive a thorough education and diverse learning materials, which are composed of manuals, e-learning materials, videos and more. Of course, the practical part should not be neglected either: Renowned chefs such as Siegfried Kröpfl, who has already cooked several toques, are on hand to offer advice and practical help. The range of vegetarian-vegan cooking training is currently being expanded. The branch is already available as an elective at vocational schools; a 100-hour additional training for experienced chefs follows.

Even in distance learning, a qualification as a vegetarian / vegan-trained cook (DHA) is possible: within six months, trained cooks can learn to prepare purely plant-based dishes in addition to their job. Further information and the possibility to register can be found on the Vegucation website.