Vegetarian for Life Chef Combines Passion for Nutrition and Culinary Art to Support Older Communities
Ollie Bragg, Vegetarian for Life’s (VfL) Roving Chef for London, is celebrating a remarkable milestone – delivering his 150th community cookery demonstration. Through his innovative approach to plant-based cooking, Ollie has inspired countless participants across the capital, sharing the joys and benefits of nutritious, vegetarian and vegan meals tailored to older adults.
From Art to Culinary Mastery
Ollie’s journey into the culinary world began in an unexpected place – the art studio. “I’ve always enjoyed cooking and experimenting in the kitchen,” he says. “About 12 years ago, as a struggling artist, I started helping a friend make vegan protein bars, which we delivered to local shops by bicycle. This led to work in various vegetarian restaurants and eventually ignited my passion for plant-based cooking.”
Unfulfilled by the stress of restaurant kitchens, Ollie found his calling teaching plant-based cooking through organisations like Made in Hackney. His growing interest in nutrition prompted further study, culminating in his current role with VfL, where he combines his culinary skills and nutritional expertise to support older vegetarians and vegans.
A Love for Simple, Wholesome Food
While Ollie’s repertoire spans a wide range of cuisines, he gravitates towards simple, nourishing dishes. “We love Italian food at home, as well as eastern flavours,” he shares. “I’m not a fan of ultra-processed foods. Give me a big Buddha bowl or a steaming bowl of buckwheat noodles with miso, tofu, and veggies any day.”
Ollie’s philosophy is rooted in the belief that good food doesn’t have to be complicated. He prioritizes natural, plant-based ingredients and avoids over-complicating dishes to let the flavours shine.
Nutritional Considerations for Older Adults
Ollie’s cookery demonstrations are informed by his understanding of the unique nutritional needs of older adults. “As we age, protein becomes especially important to retain muscle mass and prevent sarcopenia,” he explains. “Incorporating foods like nuts, seeds, pulses, and wholegrains is key, as is ensuring adequate vitamin B12, calcium, and vitamin D.”
For those with smaller appetites, Ollie emphasises the importance of nutrient-dense meals and fortified snacks to meet dietary requirements.
Memorable Moments and Culinary Milestones
Reflecting on his most memorable meal, Ollie recalls dining at Dill Restaurant in Reykjavik, Iceland. “It was the most delicious, innovative, and expensive meal I’ve ever had. Plus, it was the night I proposed to my now wife against the backdrop of the freezing Atlantic Ocean.”
Closer to home, his 150th cookery demonstration marks a significant personal and professional milestone. “It’s an honour to share my passion for plant-based cooking and make a positive impact in the community,” he says.
Challenges and Triumphs in the Kitchen
Balancing engaging presentations with cooking is one of Ollie’s biggest challenges. “It’s difficult to talk to an audience and stay on top of everything you’re cooking,” he admits. “But with practice and a bit of mindfulness, I’ve improved over time.”
For aspiring chefs, Ollie’s advice is simple: master tofu. “It’s incredibly versatile,” he says. “With the right preparation, tofu can transform into vegan fried ‘chick’n,’ flavour-packed bites, or the best scrambled ‘egg’ you’ve ever had.”
Looking Ahead
As he continues his work with VfL, Ollie is committed to exploring sustainable menu options and staying at the forefront of nutritional advancements. “I’m always looking for ways to better support older vegetarians and vegans,” he says. “By staying curious and continually learning, I hope to inspire even more people to embrace plant-based cooking.”
Get Involved
Ollie’s cookery demonstrations are open to groups supporting individuals over 50 years old. To book a session or learn more, contact Ollie via Vegetarian for Life at [email protected].