Since announcing to her mum in year 10 that she was going to be a vegetarian, Veet has been actively researching and teaching how to live a healthy lifestyle as a vegetarian, and now as a vegan.

Despite being told that she would never make it as a chef if she was a vegetarian, in 2014 she transitioned from running a vegetarian catering and cooking class business to opening a full Vegan Chef and Lifestyle Training Program for those who want to become chefs in the vegan food industry.

Find out more about Veet and what inspires her in the latest ‘What’s Cooking’…

Name: Veet Karen

Business: Veet’s Vegan Cooking School

Based: Byron Shire Northern NSW

How would you describe the business you are in?

As well as having a vegan catering business I run a vegan cooking school where people can do training to either be a vegan chef or to improve their lifestyle on a vegan diet

What do you love about your work?

I love that I get to work with impeccably good produce and cook with kindness, hurting no one or thing in the process of cooking. I love that I get to help people pursue their passion of being the best cooks they can possibly be. I love that people get to feel really good about themselves and that they realise they have a lot to share with the world.

What part of your work would you gladly give away?

The worry, as I am quite a perfectionist and take on sometimes what looks like far too much I find myself waking up at 1 am worrying about the finer details. I don’t want to stop being a perfectionist but I would like to dedicate a bit more of my day to meditation so I can stop my busy mind from working overtime at ungodly hours like 1am.

Who or what has been the biggest influence on your career?

The book ‘Eating Animals’ by Jonathon Safran Foer really showed me that I needed to educate people in order to stay healthy on a vegan diet for the greater good of humanity, the animals and the planet. Coupled with the wonderful Kirk Nugent’s poem ‘ Pursue your Passion’ allowed me to really go for my dream of marrying my love of cooking with my skill of teaching.

If you were starting out in business again today, what advice would you give the younger you?

To employ staff right from the beginning and just trust that I do not have to work 16 hour days in order to make money. To start the business knowing that I was going to do well rather than worrying.  Enjoy those early days where there was quiet times in the business because those quiet times are almost non existent these days.

Tea or Coffee?


Sweet or Savoury?


Sunny-side Up or Down?

I don’t eat eggs!

Red or White (meat or wine)?

I don’t eat animals and rarely drink wine…but give me a tequila any day.

Well Done or Rare?

I can’t really stand the thought of cooking an animal.

What is your go-to snack?

Marinated olives.

Find out more about Veet and her Vegan Cooking School here.

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