Hosted by Nele and spanning 3.5 hours, this cooking workshop invites participants to explore the world of street food, focusing on simple, yet delectable comfort foods that are perfect for on-the-go eating. Attendees will delve into a variety of global cuisines, learning to create dishes like Egyptian falafel, Italian arancini, Japanese gyoza and Indian onion bhaji. By the end of this workshop, these international street food staples will no longer be culinary mysteries.
The specific dishes prepared in the workshop are subject to change, depending on the availability of ingredients, as Nele prioritises working with products from small producers. This approach ensures that each workshop is unique and reflective of the freshest, high-quality ingredients available. Moreover, the workshop is entirely plant-based, catering to a growing interest in sustainable and health-conscious culinary practices.
Nele's workshop is a journey through the vibrant and diverse world of street food, promising an engaging, educational and enjoyable experience for all who partake.
Workshop location
The workshop is easily accessible by public transport.
This place is accessible to people with reduced mobility.
Additional information
Languages of the workshop
English Nederlands
Practical information
A complimentary fermented drink such as wine, beer, kombucha or water kefir will be provided during the workshop.
From a young age, Nele has nurtured a deep-rooted curiosity about food, an interest instilled by a 'culinary' upbringing thanks to their parents. This early exposure to diverse flavours led to cooking becoming more than just a hobby. Initially, this passion manifested in preparing meals for large groups, as a foreman in the scouts and at various events, and later during elaborate dinner parties with friends. The culinary journey evolved into a monthly living room restaurant, a hobby that grew into something more significant.
Beyond their love for cooking, there's a strong commitment to ecological consciousness. Understanding the significant impact of our diet on both personal health and the ecosystem, Nele constantly seeks ways to minimise their environmental footprint without compromising on quality, variety, or creativity. Their approach includes sourcing sustainable and local products, often buying meat and vegetables directly from farmers.
Over time, this journey led to a transition to a vegetarian diet, interspersed with vegan dishes. This shift has not only been a challenge but also a joy, allowing the exploration of rich flavours, surprising combinations, and refined dishes within plant-based cuisine. Now, they are eager to share this experience, offering others the opportunity to discover the delights of plant-based cooking and its benefits for both health and the environment. Nele's story is not just about cooking; it's about a conscientious lifestyle choice and a continuous exploration of culinary art.
ANOUK V
9/19/2024
Heel leuk hoe Nele een sfeer van "iedereen kan dit" weet te creëren! Dit legt de drempel laag om thuis ook gewoon met de recepten aan de slag te gaan.