Vegan Bear Chef

01/10/2024

Summer nostalgia workshop + dinner

As part of we had an amazing afternoon together preparing 3 seafood Italian dishes, twisted in a vegan version.

Cacciucco, the traditional Tuscan seafood stew, using ingredients like seaweed, mushrooms, and legumes to replicate the hearty texture and savory flavor of the original dish. Seaweed provides the salty, briny taste of the sea, while mushrooms and tofu add a meaty texture.

Tiella barese using marinated mushrooms with seaweed to give it that rich, umami flavor reminiscent of the sea, while maintaining the texture and heartiness of the original dish.

Baccalà alla Vicentina using jackfruit as a substitute for the salted cod. Jackfruit has a meaty texture that works well in savory dishes.

Our workshop has the goal to create delicious cruelty free dishes but also to unlock the creativity and the confidence of the participants. Cooking must be a playful and joyful moment not only during those events but every single day in our own kitchen!

Thanks to all the participati and see you in October with a

29/09/2024

The Queertopia Dinner Experience at in The Hague was a celebration of identity, freedom, and human connection—brought to life through food. This unique event invited guests to explore who they are, break down conventions, and connect with each other in an open, safe, and playful environment.

The journey began with "I'm Not What You Think"—a tart with pumpkin and mushroom cream, garnished with blueberries and roasted sesame seeds, deceptively presented as a dessert. This course set the tone for the evening, challenging first impressions and inviting participants to embrace surprise and curiosity.

Next was "Nice to Meet You, Today It's Me", a shared tapas experience with a variety of bases—crackers, bread, rice crackers, and tortillas—and vibrant vegetable creams. This course served as an introduction activity, prompting guests to create tapas that represented their identities, encouraging the sharing of memories, or answering questions like "What name would also suit you?" It became a bridge for connecting with one another through flavors and stories.

The main course, "Don't Be Afraid to Be Different", showcased Melanzane alla Parmigiana in three imaginative variations: a hearty soup, delicate rolls, and the classic version. This course celebrated diversity and the courage to break away from tradition, emphasizing that there's no single way to be yourself. It reminded everyone of the beauty that emerges from embracing multiple facets of identity.

A small yet intriguing snack followed, titled "Discover the Mysterious"—a puff pastry filled with a hidden vegetable and vegan cheese. This element of mystery encouraged guests to guess the ingredients, sparking conversations around the unknown and the joy of discovery.

The dinner concluded on a sweet note with "Queeramisu'", a colorful take on the classic tiramisu, layered with two differently colored creams. Symbolizing the wide spectrum of identities, this dessert embodied the joy of self-expression, giving guests the chance to embrace their uniqueness in both flavor and spirit.

Thanks a lot to ***rtopia_is_coming who invited me to participate in this event!

28/09/2024

The Breath of Nature

My first food installation, "The Breath of Nature," celebrates the vital breath of the Earth through natural colors, scents, and textures. This piece, presented during the opening of the Art Park II Voice of Nature exhibition in .ndsm, explores the deep connection between plant life and our own existence, inviting viewers to rediscover the beauty of nature in its most authentic elements.

A vibrant composition of fruits, vegetables, and grains, surrounded by mist that evokes nature's invisible breath, serves as an ode to the fertility of the earth and the richness it provides. The wooden sculptures, resembling antlers or branches reaching upward, symbolize the power of natural elements and the sacredness of the wild.

Every component of the installation was later used in the kitchen, ensuring zero waste—because truly celebrating nature must mean respecting it in every way.

"The Breath of Nature" invites us to breathe in harmony with the Earth, to celebrate what is authentic and vital, and to remember that each breath is part of a greater cycle connecting us all to our common home.

28/09/2024

One other magic moment in TreehouseNDSM during a Live at out Place night...

Food of the evening: Burrito and Coffee cream with Oreo

27/09/2024

Yes yes yes!!! You are all invited!!

SAVE THE DATE because NDSM OPEN is back this year on October 5th!

On this very special day, the community of artists and makers of NDSM Loods – ARTSTAD, X-Helling and Treehouse NDSM will make sure to welcome you into their creative worlds. Enjoy art, craft, design, architecture, fashion, music, installations, studio tours, exhibitions and workshops for people of all ages 🙏🏼Are you wondering what you can find at Treehouse during NDSM Open? Take a look!

OPEN STUDIOS TO VISIT:
Anima Lab, Asaf Lewkowitz, Bruna Souza, Colina Van Bemmel, Ellen Makkelie, Esther Kin, Vegan Bear Chef, Haus Of Trout, Helga Van Stralen, Jaro, Lies Aris, Museum Boefjes, Ossa Kierkegaard, Rika Maja Duevel, Secil Guven, Simone De Jong Company, Studio Hovinga, Vico Persson, Yuk Lin Man & Philip Ling, Dejana Vuckovic.

EXHIBITION & ACTIVITIES:

- Art Park II: Voice of Nature exhibition at the Pavilion
In an era marked by environmental crises and biodiversity loss, the 14 artists participating in this exhibition attempt, through different approaches, to reframe our thoughts and interactions with the natural world and advocate for its value.
- 15h & 17h | Studio Tours: Join our tour to meet a selection of artists and their works!
Register by mail: [email protected]
- 14h30-18h | Tarot Corner
- 13h-18h | Museumboefjes: Pop-up museum for toddlers from 2 to 6 years old!
Museumboefjes introduces toddlers to art through play cabinets. Experience and discover our Boefjescabinets together with your toddler in our Pop-up Museum.
- 13h-18h | Coffee clay earring decoration workshop by Vegan Bear Chef (Studio 55N6) Do you know that with coffee grounds and other kitchen waste you can create wearable art? Vegan Bear LAB invites you to discover earrings and accessories made with "coffee clay" and personalise one to take home with you. Register via the link in bio!
- 13h-18h | Collective mosaic by Vegan Bear Chef (Studio 55N6) Throughout the day, you can also join the creation of a collective mosaic made with coffee clay—no registration needed. We promote sustainability by turning waste into creative resources to reduce environmental impact. Explore our wide range of artistic and culinary workshops too! See you there!






Poster by Allard Boterenbrood

03/09/2024

.nl and performed during the last "Live at our Place" in .ndsm

Their voices put some magic in the air and we came back home full of positive and warm vibes!!!

During the evening we were serving the vegan version of Ukrainian crepes filled with cheese and dill, and a fruit tiramisu... Music and food are always a good combination!!!

03/09/2024

As part of the ”Creative Garden" activities in .ndsm , I had the pleasure to share with the audience some information about how to preserve vegetables and fruits during the winter season.

The Italian "Conserve" are the way my grandma used to save the vegetables from the garden for months... I made some jars of preserved carrot, grown in our garden, before the holidays, and we tasted them during the final borrel...

Thanks to and .art for your super cool workshops during the afternoon together!!

09/08/2024

Yesterday and presented in .ndsm their amazing book, celebrating a long friendship and artistic cooperation...

I had the pleasure to make a buffet for them, inspired by their art and their unique way to express themselves!!!

It was an inspirational night where also other artists, like share their stories...

Thank you again!!!

06/08/2024

Such a great experience at the last workshop before the summer holidays... Mixing Italian and Surinamese culinary heritage was so fun and the results so good!!

The homemade and the sauce was unique in taste and texture! On the side we made some soy chunks marinated and caramelized, and an easy and amazing !

We ended the dinner with Tropical with coconut, mango and pineapple!

Sharing experiences, knowledge and good time was the perfect recipe for a wonderful Sunday in .ndsm as part of the

A special Thanks to for the perfect cooperation...

See you next time! Check on my web shop the next events...

29/07/2024

✨ Recap of the Poetry Dinner for ✨

Words, memories, sharing of feelings: this is what we experienced together during the dinner. At that table, through food and poetry, we got to know each other deeply, exchanging not just words but emotions.

Food acted as a facilitator, each course nurturing our human interactions. We started with celery and lemon shots to refresh our conversations, followed by beetroot and coconut lollipops to bring back our adolescence. Tapas with spicy, sweet, savory, and black creams narrated memories through taste, while pink and green pasta honored our hosts . Little strudels had us guessing ingredients and sharing stories, and finally, a tart with bubblegum cream and fruit where we left messages with sugar sprinkles.

It was a unique experience, a continuous reciprocal exchange that enriched us all.

Heartfelt thanks to all participants and a special thanks to the organizers, and ... Never again without you!

***r ***ramsterdam

23/07/2024

Last Sunday we had a workshop + dinner in .ndsm , part of the .

It was a culinary tour between the Italian regions: we started with a Mushroom carpaccio from Trentino, followed by a risotto from Lombardia, after we had panzanella from Toscana and celeriac porchetta from Umbria, and we end the trip in Sicilia with a limoncello Tiramisu....

Everything was vegan and homemade! Sunday is the best day to share experience, meet new people and enjoy good food!

Check the upcoming workshops, they are all the time different!! See you next Sunday for an intercultural experience: Italian and Surinamese fusion!!

17/07/2024

Almond ricotta, Oat spread cheese and h**p seeds grated cheese....

A Sunday workshop, part of the program, where we made 3 different vegan cheese alternatives... Easy but very good!!!

Stay tuned for the next one... And discover all the workshops from the artists of .ndsm ... See you next!!!

02/07/2024

What is happening when food meets artificial intelligence in a unique and surprising blend? To celebrate this fusion of human and digital creativity, we have created this innovative culinary experience for the opening of the exposition "I log in therefore I am" in TreehouseNDSM.

We've prepared two extraordinary dishes, both created with the same ingredients but with a distinctive touch. The first dish is the result of an artificial intelligence algorithm, capable of suggesting bold and unexpected combinations and presentations. The second dish, on the other hand, bears the personal signature of our chef, who has transformed the same ingredients with creativity and skill.

This encounter between human culinary art and artificial intelligence is a tribute to the diversity and power of human creativity, expressed in unique and surprising ways.

We have served both the versions and we asked our guests: Which one is your favorite? Have a look at the board picture..

**pseed

20/06/2024

Last friday evening we had the ”Let's have pasta for dinner" workshop in .ndsm as part of the program.

We made colorful pasta using pumpkin, turmeric, beetroot, red cabbage, charcoal, smoked paprika and spinach... We discussed all the tricks I learned from my mom and my grandma...

We had such a great time and we ended up having a super nice dinner with the pasta we made!

See you next time!!! And have fun making pasta for your family and friends!

20/06/2024

The June edition of "Live at our place" in .ndsm was a very special night... 3 artists did super performances and set a joyful mood for the evening!

I wanted to surprise .fuensanta preparing the vegan version of 2 mexican dishes:
- pambazo with homemade tempeh chorizo
- buñuelos

There are always so many reasons to come in Treehouse!! Music, art, drink and food... See you there!

20/06/2024

American and Italian food are sometimes very similar and Italians are always claiming the paternity of the dishes... For the edition of the Live at Our Place" with Max and Nina, I played with the traditions and created a Melanzane alla Parmigiana Burger and a Chocolate tarte with stoopwafel! As those talented musician are combining the notes, I combined the ingredients in a non conventional way!!

11/06/2024

Throwback catering memories...
I love when I have the opportunity to make people taste my vegan food! Any occasion is good to create a mix of innovative and traditional recipes to prove that vegan food is not just a sad salad...