PLANT BASED SMOKED ‘SALMON’ WITH ‘CAVIAR’ AND BLINIS
THIS CONTENT IS AVAILABLE TO COOKS STUDIO MEMBERS ONLY
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 Vegan Cookery School. I also provide vegan consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!