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Discussion Starter · #1 ·
So everyone i know keeps telling me i should go to culinary school, be a chef, blah blah blah. I do love to cook, and hey maybe i'd love to do it as a living, but i tell them time and time again, there's no vegetarian culinary school, i will have to deal with meat, most likely including meat i wouldn't have even ever used or eaten as an omni like rabbit or deer.<br><br>
Is there any way veg*ns can be pro cooks? I mean of course there's ways around it, not all pros go to culinary school, but i know i would need to if i wanted to be given a shot, but can't. I feel pretty sad, this is the only thing i've ever been complimented on and the only thing i really like and that people think i can do, in a way i wish i was still ignorant and omni, for selfish reasons of course, but obviously i'm not going to go back to meat even for this.
 

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You might want to have a look at the Natural Gourmet Institute in New York. They do use chicken, fish and eggs but might be prepared to offer adaptations to a vegan course. I know they offer vegan evening classes for the general public. It's something I might be looking into, but I haven't inquired about it yet. Good luck.
 

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There are thousands of veggie places in the US, so surely it's possible to be a professional veggie cook. I don't know about schools over there but I've heard about various courses. You could perhaps treack alllll the way over to the UK for the <a href="http://www.cordonvert.co.uk/cv08/cv.aspx" target="_blank">Cordon Vert</a> school.
 

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I had a friend who was a vegetarian until she went to culinary school. It's possible that this was just this particular school's policy, but the instructors required students to taste everything they prepared - and they had to learn to prepare chicken, fish, pork, etc. My friend decided to eat meat so she wouldn't have to leave the program for which she'd already paid. I suppose she could have gone back to being vegetarian after passing the course, but sadly she didn't.<br><br>
I wonder if veg*an cooking schools exist. It doesn't seem like a far-fetched idea. While I feel like it makes sense for a school to require an aspiring chef to taste their food, I still wouldn't do it and I feel like I can't be alone in that. Even if you can't become a professional that way, you could still take lots of veg*an cooking classes.
 

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If that's all it took to turn your friend back into an omni I have serious doubts about her dedications to the ethical principles of a flesh free diet.
 

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I've read about vegetarian culinary schools in Vegetarian Times, so I know they exist. I've had so many people tell me I should go too, but there are none nearby. Are you thinking about opening up your own restaurant?
 

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There are quite a few veg*n culinary schools and other schools will allow you to change the coursework to make it veg*n. Just research it a bit. I've been thinking of going to one with a baking and patisserie program. Here are a couple, but there are quite a few more out there.<br><a href="http://veganculinaryacademy.com/" target="_blank">http://veganculinaryacademy.com/</a><br><a href="http://www.naturalepicurean.com/" target="_blank">http://www.naturalepicurean.com/</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">the instructors required students to taste everything they prepared</div>
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It's pretty much expected of any chef.
 

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I think that while there are vegan cooking schools one should also look into employment opportunities after. Like how many vegan restaurants are nearby, and even if there are a few i would assume the competition to work there is pretty high because vegans usually like to cook so there may be a few who want to be professional chefs
 

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Discussion Starter · #11 ·
I think a big problem will be that they are so small and not enough that they'll all be pretty expensive private schools and most likely far away from where i am. Oh and no i don't think i'd ever want my own restaurant i'm not a business person or anything.
 

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Discussion Starter · #12 ·
After looking into what it takes money and time wise, in school and after, there's no way i want to do it as a profession lol.
 

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I worked with a chef who was vegan. She had to taste meat, but she would just spit it out.
 

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Most vegan chefs probably do private catering. Or run a baking mailorder outfit.<br><br>
I was an assistant for a vegetarian caterer for 6 months or so. She had 'big money' clients. The account I helped her with was an American Express corporate exec. They employed 2 nannies for their kid! A different world ...
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Dave in MPLS</strong> <a href="/forum/post/2933739"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
It's pretty much expected of any chef.</div>
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What about chefs with allergies? Or religious convictions?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>AeryFairy</strong> <a href="/forum/post/2933814"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What about chefs with allergies? Or religious convictions?</div>
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They make a choice. I worked in veggie places and I had to work with milk/eggs. I'd refuse to taste anything with milk/eggs in (this was stuff on the standard menu set by the owner - specials were always vegan cos I designed the daily menus) and get another member of staff to taste them.<br><br>
At the same place I worked with a devout Muslim who refused to work in omni places cos he didn't want to handle pork (and possibly other meat that was not halal, I've forgotten).<br><br>
Really a chef should be desinging menus, not being told what to do. That said, you've got to work up to that level and just suck it up so moral/religious convictions aren;t likely to come in to play. Also, most chefs seem to be complete and utter arseholes.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>AlixJ18</strong> <a href="/forum/post/2933753"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
After looking into what it takes money and time wise, in school and after, there's no way i want to do it as a profession lol.</div>
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My sister wanted to do it, but ended up going back to her medical coding job because of the money. It costs a lot and in reality, you usually don't make that much. My cousin went to culinary school in NY and is now a manager at a fancy restaurant on the beach. I'm sure he's making bank now.
 

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If I were still a meat eater, I wouldnt trust a veggie chef to cook my meal for me.<br><br>
Not too sure a regular chef wouldnt put some ingredient it that was not veggie (due to lack of knowledge) either.<br><br>
I want a dedicated Veggie chef if Im paying the dollars for a good meal.
 

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The Natural Gourmet Institute is an option. I took a month's worth of courses there. They did more of a "flexitarian" thing, however, at least in my courses, fish may have been an option to cook and eat, but nobody was ever forced to, and those not wanting to use it, cooked something else instead. They also seem to have a decent list of potential employers, many as a private chef for someone etc. I wouldn't be as concerned with where to get a culinary training, but rather as where you would find employment, as many establishments will require you to work with a variety of foods. Even most vegetarian/vegan places around here serve chicken or fish. Thats basically why I didn't go the culinary route even though I thought about it for a while. Pay is usually bad, hours are long and inconvenient, and entirely vegan jobs would be fairly hard to come by. But if you're good enough to be the next big vegan chef (I'm sure not) then by all means follow your dreams. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I don't want to work as a chef, but I've wanted to take cooking classes. I feel like I'm in a cooking rut, and I've never had any sort of training... Just, read the recipe and trial and error... lots of error.
 
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