plantbased cooking and fermentation
Cooking classes and workshops
In 2023, I hosted a Veganuary cooking class, teaching plant-based basics and preparing a three-course meal with tofu, jackfruit, and mushrooms. I learned a lot about teaching, shared my knowledge, and facilitated engaging discussions on veganism. I also created recipe booklets and materials to support the participants.
Veganuary cooking class
In 2023, inspired by my travels in Vietnam, Thailand, and Cambodia, I created a cooking class focused on veganizing Southeast Asian dishes like Pad Thai and Papaya Salad. This experience allowed me to refine my teaching approach, and I discovered my passion for leading and collaborating with others to achieve a shared goal in an engaging learning environment.
South East Asia cooking class
In 2024, I created and led a fermentation and pickling workshop, sharing insights from my master’s thesis research. Participants made kimchi and pickled onions, tried homemade fermented foods, and learned about food preservation. This experience strengthened my public speaking skills and showcased my ability to collaborate and share knowledge about complex topics effectively.
