How much time will I spend cooking on the course?

A high percentage of the course is hands on, either creating the school recipes with a qualified instructor or creating your own recipes.

Is the course suitable for people with food allergies and intolerances?

Although every effort is made to ensure the space we use is clean for my classes it is used by other businesses. We cannot, therefore, ensure that it is safe for people with food allergies. All of the food made on the course is vegan and gluten free so may be safe for people with mild dairy/gluten/egg intolerances. Some recipes contain nuts and other allergens. If you have an allergy or intolerance contact us BEFORE you sign up to the course so that we can discuss options with you. A small amount of recipes contain alcohol. If you abstain from alcohol you can make the recipe but not consume the part that contains alcohol.

What if there are ingredients I do not like in the school recipes?

In professional kitchens chefs are required to create dishes no matter whether they like the ingredients/food or not. We therefore require you to make the dish even if you do not like the ingredients. Students need to have the knowledge of cooking ingredients as they will need that knowledge for their future career.

Will I receive a certificate?

Yes, you will receive a certificate on completing the course. It is provided to you as a PDF so that you can easily forward it to potential employers.

How is the course assessed?

Students complete many written tasks, three recipe development projects, make a wide variety of recipes and have a personal target project. We require students to complete a checklist, at the end of each section, which confirms they have completed all classes. This is sent to the teacher who can request to see any of the students work. The student must also send the teacher documentation from the three recipe development projects. This is in the form of photographs of each stage of the process and written documentation. The personal target project is a bespoke assignment that is set for you based on your career goals. It is intended to take you on your next steps with the added motivation of accountability. This may take the form of selling your products at a market, creating a blog with multiple entries, teaching an online cooking class. The possibilities are vast. The project will help to bridge the gap between the course and your future career whilst also keeping your momentum. We require three completed checklists, three recipe development projects and a completed personal target project before we are able to issue a certificate.

How is my recipe development work assessed?

We assess your recipe development projects based on your innovation, your ability to problem solve during the process and how you have applied knowledge learnt on the course.

What qualification will I receive?

You will receive a certificate, also known as a diploma. This is a certificate of completion, it is not a graded certificate i.e. pass, merit, distinction.

Is the course recognised in all countries?

Our previous overseas students have been able to use the certificate as a way to start their career in vegan food. However, there are some countries that will only accept specific qualifications to either start a food business or work in a professional kitchen. It is advisable to check the requirements in your country.

Does the course guarantee I will get a job as a vegan chef?

No, we cannot guarantee a job at the end of the course as it is also dependent on the student. The course gives students the opportunity to learn many aspects of vegan food as a profession. From recipes and techniques through to costing and scaling recipes. However, the student will get out of the course only as much as they put into it. If a student comes onto the course without the experience and knowledge of a good home cook they will find this course difficult. If a student does not put the work into the course they will not grow and develop and so will not be ready to move into a career in vegan food. Many students have gained employment after the course based on completing the course. But, in each instance, the student has worked hard during the course, developing a food portfolio they can show to potential employers. They have been driven individuals who actively pursued an entry level position in vegan food.

What potential career paths are open to students once they complete the course?

• Caterer
• Food brand owner
• Restaurant/cafe chef
• Restaurant/cafe owner
• Recipe developer
• Cooking teacher
• Private chef - Please note that this option usually requires more experience.

Do I need previous cooking experience to take this course?

We require students for the Vegan Chef diploma to have a good knowledge of home cooking. The course is designed with the keen home cook in mind but you do not need any professional experience. You should -

• Be able to follow a recipe, including baking
• Have created a variety of vegan dishes
• Be familiar with a variety of vegan ingredients
• Be familiar with a variety of techniques
• Be willing to create your own recipes, under our guidance
• If you are unsure if your ability level is suitable for this course please contact us (with full details of your experience) via email - hello@veganchefday.com.

Are there any academic requirements for the course?

No, however all students must have a good standard of written and spoken English.

Do you offer a lower level course?

Yes, we offer an online course for home cooks, you can find out more about this course here. If a student wants to do the Vegan Chef diploma but needs more knowledge of basic cooking we recommend they complete the home cooks course first.

Do you take international students?

Yes. We take students from any country. Many of our graduates came to the UK, from another country, to take this course. However, we are unable to assist with a visa.

Can I miss classes and still qualify?

The course is designed to be consolidated and practical; short enough not to take you away from your busy life but still giving you the skills you need to take that first step into a career in vegan food. Due to the intensity of the course all classes should be attended but we know sometimes events are out of our control. We will work with you to assess your level, work and give you honest feedback and solutions should classes be missed. We aim to help our students and not penalize them. However, if we feel you have missed too much of the course we will discuss the possibility of you making up those classes in the following course.

Does a student need to be over a specific age?

Yes. Students must be aged 16 or over.

Who teaches the cooking classes?

Your teacher for this course is Chef Day Radley. We aim for each course to be overseen by one teacher however in the event of sickness we may have to use another teacher. You will always have the support of a suitably trained teacher. The teacher will have at least two years of experience as a professional chef plus teaching experience.

Who teaches the nutrition class?

We take nutrition knowledge very seriously at the school, therefore information on nutrition will only come from qualified nutrition professionals. Our nutrition class is taught by Dr Gemma Newman and Naturopath Ashlie Love. Dr Gemma Newman is a well known advocate for veganism, she is on Instagram as PlantPowerDoctor. She presents a class on Nutrition for Chefs on this course. Ashlie is a trained naturopath and expert forager. You can find her on Instagram as AshlieLoveLife. If these teachers are unavailable we will find a suitably trained replacement.

How many people are on each course?

We limit each course to 10 students so that you have ample space. The small group gives us the opportunity to get to know you as an individual so that we can provide a better learning experience to you.

What teacher support is available to students?

During class you will have the support of your teacher who will advise and guide you. You will have a 30 minute mentor call each week with your teacher. This enables the teacher to get to know the student. It is a time for the student to raise any issues they have experienced with the course work. It is also used to discuss the internship, career goals, recipe development projects and the personal target project.

Will there be other staff in the classes?

Two assistants will support the class so that it runs smoothly and efficiently. They measure out ingredients which are placed on each student's station. This allows the student more time to focus on the recipe. The assistants will take photographs and film of the classes to share on social media.

Is there free parking on site?

Yes, there is a car park at the venue. However, we encourage you to take public transport wherever possible. The school is well serviced by public transport.

What happens if a course is postponed?

If a course is postponed before it begins we will give students the option of moving to a later course or getting a refund. This will be minus any fees the school has to pay for payment processing (3%). If the course starts and then a lockdown happens the process is slightly different. The classes will be paused until lockdown ends and then will continue so all 12 sessions are delivered.

What measures are you putting in place to limit risk of covid-19 exposure?

• Extra cleaning before class begins
• Safety question checklist for students to read and sign before entering the classroom. This is a checklist containing multiple questions to ascertain a students health (no fever, coughing etc) and any recent travel or possible virus exposure. If any safety questions cannot be answered with ‘Yes’ the student will not be allowed to attend the class.
• Students and staff will be required to regularly wash their hands.
• We will check staff and students' temperature before they enter the classroom using a digital thermometer.

What is the location of the school?

My in-person classes are held at Liberty Hall, the vibrant and welcoming home of the Made In Hackney community kitchen. It is conveniently located within a short walking distance from Stamford Hill and Clapton overground stations, as well as Seven Sisters underground station, making it easy to reach by public transport from various parts of the city.

What time do the classes start and finish?

All classes start at 10am and finish at 5pm.

Do we eat the food we make during class for lunch?

Sometimes. Depending on what you are making in class we may eat what we have created as our lunch. However, there are some classes where the food we make is unsuitable for lunch (patisserie/baking bread). We therefore recommend that students bring lunch with them.

Are there tea and coffee making facilities?

Yes. We have a range of teas and coffees available to my students for free in every class.

Should I bring chef’s whites to the kitchen class?

We ask that you wear suitable clothing in class, this does not have to be chefs whites, but can be, if you prefer to wear them. This should be - trousers that are full length and not tight fitting, a top that has sleeves (no vest tops) and flat shoes that cover the whole foot and are non-slip. We provide you with an apron. Long hair must be tied back.

What else should I bring to class?

• TUPPERWARE - We operate a policy of limiting waste as much as is possible. With that in mind, we ask that the food you create in class is taken home with you, if not eaten in class. Please bring 2 or 3 secure food boxes with you.
• REUSABLE WATER BOTTLE - We ask that students bring a reusable water bottle which you can refill in the kitchen.
• NOTEBOOK AND PENS - These are to be with you for all kitchen and out-of-kitchen sessions.
• HANDBOOK - On the first day of the course you will be given a handbook. This contains all of the course material including recipes you will need to follow in class. I recommend that you take notes directly into the handbook, especially during recipe demonstrations.

How do I enroll on the course?

You can book onto our September 2025 course on this page. We are currently not admitting students to any future courses (i.e. January '26).

How much is the course?

• The total fee for this course is £4,500. This includes all ingredients and equipment used in class. [6]: /our-venue

Is the internship component of the course compulsory?

No. We know, through our research, that an internship is a great stepping stone to your first position in a professional kitchen. It gives you knowledge and, importantly, confidence. However, we recognise that you have responsibilities in your life (children, career, elderly parents etc). We will work with you to find an internship that fits into your life. Some of our students opt to do the internship after the course has finished which is a great option for busy people. Unfortunately some of our students just cannot fit an internship into their lives therefore the internship is strongly recommended but not compulsory.

How many hours is the internship for?

The internship is bespoke, designed to fit with the life of the student and the experience they need. It can be for as many hours or as few hours as the student can do. However we ask that students do not overload themselves and take on too much. Whilst we commend enthusiasm we want to ensure students have enough energy and focus for the weekly classes. We encourage students to make the most out of the internship scheme if they can. If you have no other commitments during the course I can arrange internships to fill up the rest of your time. This is a popular choice for students coming to us from overseas.

Does the student or teacher arrange the internship?

Once you get to a point where you can fit an internship into your life you will speak to us about what type of food business you want to work in. Our discussion will help you to choose an internship that is of the most use to you and your future career. The teacher will contact the food business in the first instance. They will communicate what is required of them and how the internship scheme works. Once they have agreed to take part we will connect them to the student to then work out the finer details directly.

Can I do more than one internship?

Yes, students are allowed to do more than one internship if they want to. We particularly encourage this if a student is unsure of what type of vegan food business they want to work in. Experiencing a few different internships can help to bring the student more clarity.

Is the student paid for the internship?

No. The internship is unpaid work experience which is an established practice in professional kitchens known as a STAGE.

Does the food business expect the student to be fully trained?

No. Food businesses are made aware that the intern is not qualified and so needs training and guidance. If this is not being given we ask the student to report it to us so that I can raise it with the food business. However, this has not happened in the last 3 years since the school opened.

Does the internship lead onto a paid job?

The internship is not a guarantee of a job offer by the food business. However, some of our students have been offered a position on completion of their internship.

What if I want to leave the internship?

Students are allowed to leave an internship if they feel they are not given the support or experience they need from the food business. In the first instance a student should discuss the situation with our teacher.

Is there an extra fee for the internship scheme?

No. The internship scheme is a part of the course so it is included in the fee.

What type of places can a student do an internship?

Many of our students do an internship at a cafe or restaurant that is close to where they live. We have also placed students at a retreat in Tuscany, on a set for a cooking show and in a patisserie prep kitchen. Please note that it is not possible for a student to do an internship as a private chef.

Can a student do an internship within the school?

No. Due to space limitations we do not take interns at the school.

Can I obtain a reference from an internship?

If you have fulfilled your role well, been on time and professional, the food business will be happy to give you a good reference. However, this is at the discretion of the food business.

Can I do an internship on a part time basis?

Yes. This is a common option for our students. You should decide what hours you can (realistically) do before connecting with the food business. It needs to fit in with your life rather than being a burden.

What hours should I work?

As you are new to cheffing we recommend that you start with short shifts (4-6 hours) and work when the food business is quiet. Kitchen work can be physically demanding, even if you are fit and young, standing on your feet constantly can be tiring initially. If you start with quiet shifts you will be able to acclimate - learning where the equipment and ingredients are, the processes of that particular kitchen, the staff etc. You can then build up to longer shifts and work on busier shifts.

What should I wear to the internship?

You should wear your chef’s uniform to the internship. This shows you are approaching it as a professional.

What are the costs in this course?

Costs for this course are -

• Course fee
• Travel costs (to class)
• Travel costs (to internship)

Is the course open to non vegans?

Yes. A few of our students have been non-vegan. They have taken the course to expand their cooking repertoire.

How can I ask a question not listed here?

If you need further information on the course please email hello@theveganchefschool.com. We kindly ask that you read the FAQ section thoroughly before contacting us, we very much appreciate your consideration in this matter.