{"id":735,"date":"2021-01-10T13:53:40","date_gmt":"2021-01-10T12:53:40","guid":{"rendered":"http:\/\/ekesto.com\/?p=735"},"modified":"2025-03-03T11:01:12","modified_gmt":"2025-03-03T10:01:12","slug":"life-as-a-passionate-nomadic-cook","status":"publish","type":"recipe-post","link":"https:\/\/ekesto.com\/de\/vegane-rezepte\/life-as-a-passionate-nomadic-cook\/","title":{"rendered":"A glimpse into the life of a nomadic cook"},"content":{"rendered":"\n

Kitchen connection. A must have. No matter where I live 🤓🌱<\/p>\n\n\n\n

2020 I lived the life of a full time Nomad. Fortunately, I somehow managed to pretty smoothly find my way through the restricting times. With 2 month being the longest I’ve lived in one place. <\/p>\n\n\n\n

Thankfully, I always found new beautiful communities, projects, gatherings or friend’s that generously opened their doors. And my trust into the unknown kept manifesting magic moments throughout the year ✨<\/p>\n\n\n\n

Having lived in numerous places all over Switzerland, parts of Germany and Italy, I recently wondered:<\/p>\n\n\n\n

In how many different kitchens did I actually cook in the year 2020?<\/h2>\n\n\n\n

So I travelled back in time, and came back with some figures and highlights<\/strong>:<\/p>\n\n\n\n

\n
\n

41<\/h1>\n\n\n\n

Number of unique kitchens I cooked in!<\/p>\n<\/div>\n\n\n\n

\n

120<\/h1>\n\n\n\n

The largest number of
people I cooked for.
A gigantic pot of curry
at Schloss Glarisegg <\/a>
Community (EDE)<\/a> <\/p>\n<\/div>\n\n\n\n

\n

9<\/h1>\n\n\n\n

Size of our team
cooking at the
Dragon Seed Camp<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

Most basic kitchen<\/h3>\n\n\n\n

A friend and I spent some days at a tiny old hut in the Swiss mountains. Deepest winter. No electricity. No running water. The unheated kitchen was a walkable fridge (or even freezer). We were cooking gorgeous and simple vegan meals on fire and gas. <\/p>\n\n\n\n

\"\"
Somewhere in the middle of nowhere…<\/figcaption><\/figure>\n\n\n\n

Most professional kitchen<\/h3>\n\n\n\n

For one month in late 2020, I was part of the kitchen team at the Nature Community<\/a> in Germany.<\/p>\n\n\n\n

Proper industrial kitchen: Sharp knives in all sizes, giant ovens, powerful sound system (with touch screen and Spotify), fully organic and plant-exclusive products ✨<\/p>\n\n\n\n

Most impressive food discovery<\/h3>\n\n\n\n

On our way to my friend’s garden house, we stopped at an old tree trunk. And there it was: Laetiporus sulphureus<\/em> (also known as „chicken of the woods“). A mushroom that completely blew me away.<\/p>\n\n\n\n

Boiled in salt water for 20 minutes, ripped apart and fried in some oil and… baaaaam! The closest thing to chicken flesh I’ve ever eaten since switching to a vegan lifestyle – flavour and consistency. Simply incredible.<\/p>\n\n\n\n

\"\"
The<\/em> most unprocessed plant-based chicken alternative on the planet.<\/figcaption><\/figure>\n\n\n\n

Recipe of the year<\/h3>\n\n\n\n

The discovery of the buckwheat groat dough<\/a> is definitely among my highlights this year. It’s simple, tasty, nourishing, and filling. And it acts as a base for very creative bread<\/a> and cake<\/a> creations!<\/p>\n\n\n\n

\"\"
True love ❤️<\/figcaption><\/figure>\n\n\n\n

Some Key Insights<\/h3>\n\n\n\n
    \n
  • Having worked in such a rainbow of kitchens, one thing I definitely gained was flexibility<\/strong>. Place me in any kitchen and I work with what’s available. <\/li>\n\n\n\n
  • Cooking in (let alone leading) a team requires people skills<\/strong>. And that has a huge impact on the atmosphere in a kitchen. Some people are made for it, some are not.<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

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