Last Sunday marked eleven years since I embarked on my catering business and last Friday marked the four year anniversary of Veet’s Vegan Cooking School.
Triple wow, I remember those weeks when deciding to give up my life as a primary school and English as a Second Language Teacher in order to start my own business. I was so afraid of failure, which was understandable as I had no business background and was following a passion that I was unable to formally train in. I also had used all of my savings from the previous years relocating to the East Coast of Australia. So I was starting a business by the bare bones so to speak and my beloved invested in the equipment I needed to get started.
My all-organic veg catering business was a crazy idea especially delivering in the hills and for the first year it seemed to rain every Monday (which was my cooking and delivery day). I was determined to make it succeed and succeed it did. It moved me into all sorts of adventures and led me to create the Vegan Chef Training and cooking courses that I run today.
I am utterly grateful to everyone who has ever supported me and there have been thousands, including my partner who have been by my side since day one. In addition I am so grateful for the spirit I have inside me that keeps me going, never giving up.
At the beginning of my business when I was wondering where I was going to get the rent money from each and every week, as well as the worry of seeing my credit card debt and the loan I had creeping up and up into the red, I just kept on going trusting that I would make it one day.
I was so grateful for the people who told me that you don’t start making money in a new business until it is two years old. Then after that two years I was also grateful to those who told me it was actually five years then after the five years grateful to my good friend Erika who told me it was actually seven years before a business really starts making it. None of this put me off, I just kept on going. Gratitude abounds for every little bit of advice I have ever received and so much gratitude to myself for the stamina I have had over these eleven years.
So like each and every year I am celebrating the anniversary of Veet’s Cuisine now named Veet’s Vegan Cooking School. Treating myself and my partner to a special night out wining and dining at a top vegan restaurant which has just opened in our area (Yulli’s at 8 Byron Street for those who are wondering where we went) and celebrating with you.
For anyone who reads this far into my blog this week you have the chance to receive a free Veet’s Cuisine Vegan Cook Book. For the first three people to send me a reply via email with some sort of testimonial about my blog posts I will send you a free cookbook. Can’t wait to hear from you.
Thanks everyone for your support and looking forward to sharing another year with you all.
This idea is not mine. You can find recipes all over the net for these crispy potatoes and I cannot really reference anyone as I have looked at hundreds of recipes for these epic potatoes over the years. They are all pretty much the same. I would love to know who the first person to make these was as it is pure genius. It’s what you serve them with that is important. Here are some ideas.
- Good old baked beans and coleslaw
- Steamed veg with creamy cheese dressing
- Tomato salsa
- My fave, veg with tahini
- Spag bol
2 potatoes per person
1 tsp olive oil per potato
½ clove garlic per potato – minced
¼ bunch parsley finely chopped
Salt and pepper
Wash the skins of the potatoes and place them in salted water, bring to the boil and reduce to a simmer. Boil for 20 minutes or until the potatoes are almost cooked through.
Place the potatoes on a greased baking tray and then with a potato masher or fork mash the potatoes trying to keep them in one piece so you can serve the potato whole.
Place the garlic in the olive oil and add some salt and pepper to taste.
With a pastry brush, brush the olive oil over each potato.
Place the potatoes in the oven for 30 to 40 minutes or until the potatoes are nice and crisp. You may need to move the potatoes around the baking tray as the ones in the middle don’t cook as well as the ones on the edge of the tray (in our oven).
Serve on individual plates and sprinkle on the parsley. Serve with whichever side you chose.
Only a few places left in courses for 2019
There are only 14 places left for people to attend the Vegan Foundation Cooking Course
this year. This week’s course is fully booked – yahoo!! Four places left in September’s course, six in October and Six in November. That really isn’t many. Don’t leave it too late to book otherwise you may be disappointed. I so would love to work with you in the kitchen.
Vegan Chef Training News
There are also three places left in the August Vegan Cooking Course
, these are for people who also want to book into do module 2 to 5 this year in September. Modules 2 to 5 are part of the full Vegan Chef Training. I am presently re-writing the syllabus for these modules and am so excited by all that will be learned in those days. It really is a fabulous course. One I wish had been available to me 33 years ago. Hope you can join us.
Have a great week everyone.