It seems that major changes in health and items we consume changes in a major way every 25 years.  The big change we all must certainly remember is when the medical community spoke up and told us that cigarettes were bad for our health and that we should not smoke. Today on Television you see shows dating back in the 50-70s and you see people smoking everywhere. It is almost as if we look back in time and laugh at what we used to do so regularly without thinking about it.

It appears that the next big wave and change in what we consume as humans is rooted in the recent report published by the World Health Organization that simply states that eating meat can cause cancer.  We have all heard various people in our lives talk about reducing meat consumption and eating a healthier diet of one form or another, but when a report like this comes out it simply says on a global scale – be careful.

In the yachting world it seems that clients approach two ends of the culinary spectrum. On one side you have the people that want to eat like ancient Romans in a decadent way and consume lots of meat, fish, cheese and great Mediterranean wines. On the other side you have the clients that are watching every bite they put in their body and they are more concerned with bio ingredients and eating more fruits and veggies.

There clearly is change in the yachting world because more and more chefs are adding that they cook vegan meals to their CVs.  Some are adding it to be noticed by clients of certain religions where they do not eat meat, others appreciate that their clients want to eat more healthily, and others do it simply because they are or their crew and captain might be asking for vegan meals.

Vegan is basically vegetarian without eggs, cheese or any dairy including butter, creams, etc.  The Vegan Society of the UK is the group that started the movement in 1944.  The group has moved from a sole focus on animal cruelty to now a modern organization that works towards making veganism an easily adopted and widely recognised approach to reducing animal and human suffering, including diseases like cancer.

In 2015 the Vegan Society CEO came to Mallorca Spain to see first hand how the island was quickly getting noticed on the world stage as one of the leading destinations for vegans to visit.  During her visit she visited restaurants, shops, and was even a judge at the graduating class of Sabor Vegan Culinary Academy, Europe’s leading vegan cooking school. At the end of her week long trip she wrote an article in “VEGETARIAN TIMES” that stated “Mallorca is the world’s leading Vegan Vacation Destination”.

Today Mallorca and Spain are leading Europe as the country with the fastest growth of restaurants opening that are vegetarian, 100% vegan, or offer a vegan menu in addition to their standard menu. The growth rate is currently at 94%.

In the yachting world we all know that Palma is one of the centres of the yachting world and so it seems appropriate that Europe’s leading Vegan Culinary Academy is now offering workshops for yacht chefs.  The Vegan Yacht Chef workshops are designed in a way to understand and appreciate that a yacht chef has one of the most difficult cooking jobs in the world. The only one that probably beats it would be the person cooking dinner on board the Space Station.  Yacht chefs usually have a great selection of fruits and veggies available and that is what Sabor Vegan Academy is using to teach yacht chefs how to turn those into amazing dishes.  With a respect and appreciation for physical space, weight, and ease of use, Sabor Vegan Academy instructors show how to elaborate seafood dishes, “meat-like” dishes, and completely new exotic mixtures that will make graduating yacht chefs a remembered group by their clients.

The workshops are offered only in winter months of January, February, and March, during the slow yacht season.  The workshops focus on “fancy plating techniques”, vegan molecular/modernist gastronomy, and the use of a host of spices that can make vegan dishes taste simply amazing.

The lead instructor is Manuel Lynch, founder of Sabor Vegan Culinary Academy. His culinary training has covered the globe from New Zealand, to California and Las Vegas USA, to Thailand, and to extensive Mediterranean training. Svenja Galle, the owner and chef of Restaurante Bellaverde in Port Pollensa is also an instructor and she teaches how her vegan dishes launched her to the #1 spot on the island as the best Vegan and Vegetarian restaurant.

To learn more about these workshops and to sign up and join this next big wave in change in what we eat, visit www.VeganYachtChef.com