Interview with well-being Chef Yuki
How it comes that you turned from a Designer into a professional 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.