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.
Interview with Chef Yuki
Interview with well-being Chef Yuki
Tell us about your life before you came to Portugal.
My origins are from Bavaria and as a kid from the „Alpes“ – my connection to nature has always been profound and a source of life energy.
After graduating from high school, I studied fashion design & art and worked for more than 10 years as a set & event designer for cultural events & tourism in France (www.yukijung.com). In parallel, my passion was to fly through the skies in a hot air balloon. I not only managed high-end flights in the Loire Valley, but also travelled to international championships around the globe. This experience gave me a deep understanding of the adventure travel and experience market.
In 2010 I moved to Berlin which finally brought me to veganism.
Living in Europe’s vegan capital, made me aware of sustainable living models and I met wonderful people who inspired me to start my food blog.
Curiosity brought me to Lisbon in 2015 – Love made me stay. Over time, I realized that I could no longer be happy ignoring the facts of the abusive food industries – especially animal cruelty.
So I changed my lifestyle, became vegan and deeply hope that through my cuisine I can inspire others to do the same.
How it comes that you turned from a Audio- Visual 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 then I have never stopped cooking, gained experience in various vegan restaurants, founded Allyouneedisveg Lisbon “VegFoodLab” and graduated as a plant-based chef and certified nutritionist from the 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 greatest 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 develop menus for the restaurant industry and design mindful nutrition concepts for seminars and events in Lisbon.
However, over the years I have specialized in wellness nutrition and worked as a private chef for yoga retreats.
What inspires you about working as a personal chef at the retreats?
At the retreats 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?
I offer delicious, colorful and healthy meals – rich in prana – that enhance performance during meditation, yoga practice and creative processes.
I believe that the ethical and energetic quality and positive effects of pure, plant-based, wholesome foods – carefully prepared with creativity, love and joy – are directly linked to our inner and outer health and well-being: Our body, mind and spirit!
My goal is to inspire people around the world to fall in love with plant-based cuisine.
Which are your preferred cuisines?
I am inspired by the techniques and flavours of Mediterranean – Asian crossover with influences from Macrobiotic, Ayurveda and Gourmet Raw Cuisines.
However my affinity for Thai & Japanese Cuisines cannot be denied 🙂 so fragrant, fresh and yummy !
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 Sebastian Copien at Plant Based Institut for Culinary Arts.
Centro de Inovação da Mouraria / Mouraria Creative Hub
Hereafter some links of Chefs, Therapists, Yogateachers, Retreats and Bio-Quintas, for your inspiration.
Jamie Oliver invented the FOOD REVOLUTION DAY.
Max La Manna
Pink Elephants Cooking
Thoré Hildebrandt (Zero Waste)
M.D. Neal D. Barnard
M.D. T. Colin Campbell
M.D. Rüdiger Dahlke
M.D. Garth Davis
M.D. Michael Greger
M.D. Caldwell Esselstyn
M.D. Joel Fuhrmann
M.D. Michale Klaper
M.D. Asha Subramanian
Bioquintas around Lisbon
Quinta da Pedra Branca
Herdade do Freixodomeio
Sociedade Agricola Vale das Duvidas Lda.
Quiosque da natureza
Quinta do poial
Recanto da Arrabida
Zero Waste Projects
Zero Waste Lab
Cookies & Cream
Frea (Zero Waste)
Kitchen Dates (Zero Waste)
Le Potager de Charlotte
Plant Based Institute
Foodfuture Institute by Matthew Kenney
Animal Right Activists & Organisations
Albert Schweitzer Stiftung
Anonymous for the voiceless
Fondation Brigitte Bardot
IRA – Intervenção e Resgate Animal
Lisbon Animal Save
The end of meat
The Game Changers
What the Health
Fork over knifes
Am Anfang war das Licht
Fermented foods are one of the big topics at the moment. During my work at the yoga retreats, I developed this soft kimchi version for Yogi´s, inpired from temple food Chef Wookwan´s cucumber white kimchi. Enjoy !