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MEET CHEF MANAGER:
Nikita Gordon, THE VEGETARIAN SOCIETY COOKERY SCHOOL
What made you want to become a chef?
I have always wanted to be a chef ever since I was 6 and used to pretend I was cooking on Ready Steady Cook. I love the fact that with this job you pick up great tips and tricks and get to experiment with flavours and techniques. I always helped with the cooking in my house – my Mum used to get me to do my homework by saying do five sums and you can peel the carrots!
Tell us a little bit about your career journey to becoming a chef tutor.
I went to college to study professional cookery as soon as I finished school. I have always been involved in hospitality front of house and back of house as my passion is has always been to give people an amazing food experience. I became a tutor during the pandemic due to having to re-look at where I could work in hospitality as restaurants weren’t open. Becoming a tutor was a perfect fit as I have always been interested in teaching people to cook and sharing my knowledge.
Tell us a little about the Vegetarian Society Cookery School
I have been a tutor at the Vegetarian Society Cookery School for just over one year. We specialise in Vegetarian and plant based cookery courses.
What is your own style of teaching cookery students?
My classes are very interactive, fun, yet informative and full of Nikita’s top tips! I like to get people to think about the way food cooks. Look at the colour of the food, take your time with the vegetables and give them the care they deserve.
What kind of cookery courses, cuisine or techniques inspire you the most?
My background has a Middle Eastern influence, especially in Jewish cooking. I also take inspiration from TV and cookery books. I love making Asian dishes and stepping out of my comfort zone. I get to try lots of different cuisines in our Supper Clubs as they change every month.
How do you bring your own unique style to your courses?
It sounds silly but the film Ratatouille has inspired me. Gusto’s mantra is anyone can cook and I truly believe that! It inspires my teaching style to make sure everyone is included. I also like to make sure that I bring my love and passion for food into my courses. I make dishes personal and try and connect them to memories.
Sustainability is one of the five ICSA core values member must adhere to. How do you operate a sustainable kitchen?
Look at what you throw away most and see if you can reduce how much you buy. Make one swap a month to a more eco-friendly choice. Little things make a big difference. You don’t need to be perfect, you just need to try.
What is your top sustainable tip for any domestic kitchen?
Don’t throw your root vegetables peelings away, wash them, coat in oil and spices and turn them into crisps.
How do you apply the ICSA core values into your teaching?
• Ensure all our produce is fresh
• Low food waste is key
• Efficiency in cooking
• We encourage all guests to bring their own cartons to take food home
3 ingredients we always have in…
To be honest, this changes depending on my mood! I usually always have tofu, garlic, and noodles.
Which kitchen utensil/gadget could you not do without?
A sharp cook’s knife. The best tool anyone can have is a good sharp knife. It doesn’t have to cost a lot but can make a huge difference. – it makes cutting a joy instead of a chore and is safer.
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Cook by colour and smell, get to know your ingredients, and take your time.
What does being an Accredited Member of ICSA mean to you and your cookery school?
Being a member of ICSA is so beneficial for our school as it gives customers even more reassurance that they will come to a quality school and learn some great tips and tricks
Finally…describe your unique cookery school experience to someone who may never have been?
You’ll have a fantastic time learning a variety of different skills. You will leave feeling more confident in your ability to cook delicious flavourful vegetarian and vegan food.
Thank you Nikita…now back to your class!
Read more about the Vegetarian Society ICSA Cookery School here
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