“Food, to me, is always about cooking and eating with those you love and care for.”

~ David Chang

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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...

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FROZEN FRUIT & VEG Berries and fruit (smoothies and baking, quick desserts) Petit pois / peas Bananas Edamame Beans Mixed Vegetables / Ratatouille Back UpDRIED FRUIT / NUTS / SEEDS Raisins Sultanas Cranberries Goji Apricots Dates Cashews Almonds (whole, split and...

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Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

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 meat free cooking and this quickly became my speciality throughout my cooking career.

I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Plant Based Cookery School.  I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!

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MEMBERS ONLY

MORE THAN PEELING & SLICING! From making slong strips and sheets for raw lasagne, to ribbons...

MEMBERS ONLY

FROZEN FRUIT & VEG Berries and fruit (smoothies and baking, quick desserts) Petit pois / peas...