“I’m blessed to do anything I want so I decided to take the best care of my body and my family”
Hello, I’m Paulina
I’M A VEGAN CHEF, RECIPE DEVELOPER AND FOOD PHOTOGAPHER
I create all kinds of vegan food, while specialising in raw food and healthy desserts.
I create unique recipes using only natural unprocessed or minimally processed ingredients.
With a deep knowledge of nutrition and catering for special dietary requirements, I work with restaurants around the world creating vegan menus and training chefs to adapt to the new world and to cater for people on plant based diets.
My biggest passions are creating raw desserts and experimenting with fermented food.
I love foraging, using wild plants and edible flowers in my food and cosmetics.
When I’m not working in my kitchen I spend time in my photo studio where I photograph my food in a way that protrays my love for plants and flowers.
Photography Gallery
My Story
I’VE ALWAYS WANTED TO BE A CHEF
As a child I dreamt of being a scientist so experimenting is second nature to me and although I loved cooking, I first studied landscape architecture and became a garden and landscape designer.
When I turned vegan for ethical reasons, I watched a video about the famous raw vegan restaurant Saf in London and became obsessed with becoming raw vegan chef.
It seemed an impossible dream but I was determined to achieve what I wanted, so I quit the day job and went to cook in a vegetarian restaurant in Poland. Turned out I was good at it and really loved my job for the first time in my life.
I moved to London and became a raw chef in vegan restaurant Vantra on Oxford street creating raw desserts for hundreds of people passing by our restaurant every day - Oxford Street is Europe's busiest shopping street with more than half million daily visitors!
Now I dedicate myself to promoting healthy and delicious vegan food, teaching people to create vegan food and adapt to plant based diets.
I photograph vegan food, teach raw dessert courses and create recipes for restaurants and private customers and make raw and cooked vegan food on retreats worldwide.
FAQ’s
Did you qualify to become a raw vegan pastry chef?
No I didn’t. I learnt everything during many years of my chef’s work. I started from cooking and I didn’t make many desserts when I started working as a chef. First I tried to experiment with raw desserts at home, I made them in my spare time for friends and family. Later I found a job as a raw dessert chef and I learnt everything by experimenting with new ingredients, techniques, shapes, textures and colours. The best way to learn is to practise. You don’t really need any diploma to start working as a raw chef. If you have skills and interesting portfolio nobody will ask if you graduated any cooking school.
Do you teach private one to one classes?
Yes, one to one is the best way to learn and I’m happy to invite you to my home studio to show you the secrets of vegan food or food photography. If you are interested please contact me through my contact form or by email. You need to book your session in advance because I’m often abroad and I fill my schedule for a few months forward.
Do you offer on-line training?
At the moment I do not offer on-line training but I'm planning to start recording video courses next year.
Why are raw desserts healthier than traditional desserts?
Raw desserts are made only from natural and healthy ingredients: dried fruits, nuts, seeds, superfood powders and fruits with addition of antioxidant-rich sweeteners and fats. Ingredients used in raw desserts are great source of fibre, vitamins, minerals and antioxidants and eaten in moderation they can be an important part of a balanced diet. In my recipes I try to use the best quality ingredients and the healthiest sweeteners such as dates, maple syrup, coconut sugar and xylitol.
Contact Me
I’d love to hear from you!
If you’d like to work with me, hire me for an event or just ask me something about my food and what I do, please get in touch and I will get back to you as soon as I can.
Paulina x