MORE THAN PEELING & SLICING! From making slong strips and sheets for raw lasagne, to ribbons for tagliatelle and sliced rounds for pickles or carpaccio... these 2 handy gadgets are a must in the plantbased kitchen.A FEW DISHES USING THE Y PEELER OR...
I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.
I continue to cook today, teaching people to create fabulous family meals AND recipes for special ocassions. I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!
MORE RECIPES
PRIVATE CHEFS
Get the Aly CJ Cooks Digest with tips and recipes!
Ideas for quick and easy dinners, time and money saving tips and even something special for the weekend!