Meus caros Lisboetas,
Podem ler en seguinte a minha nova entrevista no Marketeer Portugal e conhecer melhor o meu trablaho como consultora, plant-based chef e conceptor aqui, em Lisboa.
Especially during winter time we need to strengthen our immune system as we are not so active and rarely outdoors.
I would like to draw attention on 10 of my preferred natural immune boosters to help protect us against infections and colds.
Hereafter you will find some of my favourite immune system strengthen & cleansing teas inspired from Ayurvedic Medicine.
Interview with well-being Chef Yuki
How it comes that you turned from a Designer into a vegan Chef?
2015, just a little hands-on trial in Lisbon at one of the most visited vegan restaurants at that time: “The Food-Temple” transformed my life…a beautiful journey into the fantastic world of plant-based food started!
Since than I never stopped cooking, founded 2018 Allyouneedisveg Lisbon “VegFoodLab” for consulting, education and sustainable events and became a plant-based Chef and certified Nutritionist graduated at industry-leading Plant Based Institute for Culinary Arts in Berlin.
Who are your clients and with whom you like working most?
As plant-based well-being Chef one of my best experiences are those in collaboration with projects which have the same vision as I have: a sensibility for a green and cruelty-free future wrapped in creativity, colours and joy.
I love developing thematical menus for magazines and restaurants, designing mindful food concepts for seminaries and events in Lisbon.
The most amazing experience I ever had until now is working as a personal chef for retreats.
How did you start working as a personal chef for retreats?
You will not believe but it started through Instagram. I followed since a while different retreats and 2 years ago I got the unique chance to start at one of the most renowned retreats of Portugal as a Retreat Chef: The beautiful Vale de Moses Retreat.
I got the opportunity to go deeper into my passion – the essence of Yoga Food and observed the immediate energetic impact and delight my food has on our lovely guests and team. I understood what a powerful tool food can be and how “cruelty-free” quality food can make a real change towards a better and more peaceful society.
Buddhist Chef Jeong Kwan, who I admire deeply, brings it to the point:
“With food we can share and communicate our emotions. It´s that mind-set of sharing that is really what you are eating.”
How would you describe your style?
Well I try to provide colourful, easy digestible and healthy meals – high in prana – which are enhancing performance during meditation, yoga practise and creative processes.
I believe the ethical & energetically quality and the positive effects of pure, plant-based, wholesome food – high in prana, flavour and colours – carefully prepared with creativity & love & joy are directly connected to our inner and outer health and well-being: Our Body, Mind & Soul!
I mean it is not only a cooking style- it is a whole life-style.
Which are your prefered cuisines?
I am inspired by the techniques and flavours of Mediterranean – Asian crossover with influences from Macrobiotic, Ayurveda and Gourmet Raw Cuisines.
Personally I LOVE Italian, Indian and Thai Food – so fresh and so yummy:-)
Tell us about your life before you became a Chef.
My origins are from Bavaria and as a kid from the „Alpes“ – my connection to nature has always been profound and source of life energy.
After school I studied fashion design & arts and and have been working as scenographer & event designer for cultural events & tourism in France for more than 10 years (www.yukijung.com).
This experience tought me a deep understanding of style, markets and peoples needs.
Although I loved France, I had to move to Berlin in 2010 which brought me finally to Veganism.
Living in Europe’s vegan capital, got my attention to sustainable life models and I met wonderful persons, who inspired me to launch my food blog.
Why did you become vegan?
Curiosity brought me 2015 to Lisbon – Love made me stay. With time I realized that I could no longer feel happiness by ignoring the facts of the food industries – especially animal cruelty. So I changed my lifestyle and became vegan.
I am very happy about that I had finally the courage and persistance to make this happen and profoundly hope that through my actions I can inspire others to do the same.
You want to see more what clients think about Yuki´s food & services please CLICK HERE.
Graduate as a plant-based Chef & Nutritionist at Plant-based Institute for Culinary Arts, Berlin.
…with Sebastien Copien at Plant Based Institut for Culinary Arts.