It’s hard to believe that it will be five years this August that the first chefs graduated from the vegan chef training here in the Byron Shire. There were seven people graduate that year, all who have gone on to do wonderful things. Ebony was the youngest that graduated and she went on to become head chef of a café in Wollongong. Ebony attended the course as it was her dream to open her own café one day in her hometown of Dwellingup in Western Australia. In the middle of the Covid Lockdown she did just that. She set up a food stall in the garden of the Art Gallery in Dwellingup.
“The thing I love most about having my own business is having the freedom to create whatever I want, making food that I know is delicious and that people will enjoy. I love when people come and try my food and they are amazed that it’s all vegan and gluten free, it reminds me why I love cooking for people.”
I am so proud of Ebony. I will always remember the day that she stood up in front of everyone in the last week of the vegan chef training and shared her dream of opening a café. It brought tears to my eyes as it does now knowing that already at such a young age Ebony has realised her dream.
“The chef training taught me so many great skills both about cooking and also about running a business. I think all those years ago it kind of planted the seed of me wanting to own my own café one day and the things I leaned definitely helped me a lot with making that happen.”
Ebony shared with me her larb recipe, which I am sharing with you all now. It is sensationally delicious. As per usual I couldn’t resist adding a few things but the main idea of the tofu larb is all Ebony’s creation and I can’t wait to make it all over again. It really is something to try out. I can wholeheartedly say you won’t be disappointed with this recipe.
For those toying with the idea of attending the Vegan Chef Training
there are only 3 more sleeps until the early bird discount runs out.