Chef Kamila: Kamila Garsztkowiak
Let’s start from where I am now 😊 I have been teaching about the health benefits of plant-based life-style since 2014. I have done it through my own programs, such us 21-Day Bootcamp and Smart Cooking Method, and as well the Food for Life classes by Physicians Committee for Responsible Medicine (PCRM). I have delivered lectures at small gatherings and health festivals as well. It has been the best years of my life as I am truly passionate about what I do and fully dedicated to this path. Recently I have digitalized my programs so that they can hopefully help people to reduce meat consumption in a tasty and conscious way around the world. Switching from a meat-based diet to a diet based on whole grains, fruits, leafy greens and vegetables can be challenging and scary! That is why I am here!
Let me share with you how it all started. Before I went vegan in 2014, I was working in tourism, luxury wedding planning and event management, and although I enjoyed them all, I wasn’t quite happy, and something was missing. My life changed in May 2014 when Gabor, my Hungarian fiancé decided to go vegan, as well as gluten and sugar-free due to his health issues. We were vegetarian for a month, then switched to a vegan lifestyle overnight.
We are both foodies, so we had to figure out a way to eat delicious, nutritious and versatile meals – this is when my journey as a vegan chef started. I got certified as a plant-based chef and my passion for a healthy living turned into a full-time job. And you must know that I did not like cooking and had no interest in it before. My mom is still shocked that cooking became such a big part of my life! 😉
At first, I was shooting cooking videos for my YouTube channel as a way of sharing recipes, then I was working as a cook in one of the top vegan restaurants in Hungary when I realized that my real life purpose is to educate people about the beauty of a plant-based lifestyle.
To fulfill this purpose, I got certified as the only Food for Life instructor in Central and Eastern Europe in July 2018. Going to Washington DC, learning from PCRM’s Team and meeting inspiring people from around the world was one of the most amazing experiences of my life.
I became an entrepreneur by opening a vegan home restaurant and cooking school in Budapest in 2018. I have offered a variety of lectures and cooking workshops, which attracted a lot of wonderful people ready for change and improving their health.
Recently I closed it in order to focus on teaching on-line and to be able to deliver lectures and cooking demos around the world.
My main goal is to help people to reduce meat consumption to feel healthy and energized and also as a way to stop global warming and caring for animals.
My clients: carnivores, omnivores and herbivores
Everybody’s welcome to join me online or in person. My clients are mostly meat eaters who would like to eat healthier, vegetarians and vegans searching for tips on how to cook on a budget, busy parents who have little time to cook but still wish to put healthy food on the table every day, and even children who are eager to learn about food and happy to tag along. I leave no man behind.
ROUXBE PLANT_BASED PRO certification recognized by the American Culinary Federation Education Foundation, 2015
Plant-Based Nutrition by T. Colin Campbell Center for Nutrition Studies, 2018
Food For Life Instructor by Physicians Committee for Responsible Medicine, 2018