• Allyouneedisveg Vegan Retreat Wellbeing Chef Nutritionist Portugal Lisbon Freelance Comida Saudave Interview Marketeer Sapo

    Marketeer-Sapo

    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

    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 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 private chef for yoga 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 preferred 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.


    Formation:

    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.


    Partners:

    Lisbon Vegan Food Tour

    Centro de Inovação da Mouraria / Mouraria Creative Hub

  • Vegan Interviews

    Super happy about being choosen among other amazing Vegan personalities & souls by this beautiful platform based in New Zealand for an interview about veganism and my path as a Plant-based Retreat Chef & Nutritionist.
    Feel honored ! Thank you so much !