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Rouxbe Plant-Based Pro
I taught myself to cook out of necessity when I went vegetarian in the early 90s, because my mom’s idea of vegetarian food was a bag of frozen cubed carrots, corn, and peas that had been heated in the microwave. I bought a couple of cookbooks, subscribed to Vegetarian Times, and hit the kitchen. Over the years, I’ve taken a few cooking classes here and there, but it wasn’t until a couple of years that I formally trained as a plant-based chef in the Rouxbe Plant-Based Professional Course, which was developed by Chad Sarno. I learned tons in the class, and I developed a lot of confidence in the kitchen.
The Wicked Healthy Cookbook
If you don’t have time to take the Rouxbe course, you can learn