plant based 2 week evening camp

$2,145.00

evening boot camp

Aug 12-23

Monday to Friday

4pm – 9pm

PROGRAM OVERVIEW

This intensive hands-on course focuses on empowering your hands and skills, knowledge and repertoire, confidence and creativity with plant-based ingredients. It is taught by professional chef instructors, covering techniques, flavour combinations, and plating with diligence. More importantly, we devote our skills as educators to your daily and personal development.

Who is this course for? Anyone seriously interested and ready to commit the time and practice to upgrade their kitchen skills and knowledge working with plant-based cuisine. You don’t have to be vegetarian or vegan to appreciate this course. Instead, you just need to be eager to learn and expand your repertoire with vegetables, greens, grains, legumes.

Teacher-student ratio: 1:7 (at full capacity)

Is this course content vegan friendly?
Yes. All recipes are vegan. However, we do give students who do eat dairy the ability to use it in certain instances (i.e., pastry dough, custard), yet we explore all alternative options open-mindedly and wholeheartedly.

CURRICULUM

In this course we will cover an extensive array of techniques and work with incredible amount of ingredients. Some of what we will cover includes:

Knife cuts, honing, and whetstone sharpening
Stocks, soups, braises, sauces
Salads, appetizers, oils, vinegars, acids
Grains, legumes, pulses, sprouts, microgreens
Spices, herbs
Vegetables: their seasons, affinities, cooking methods
Dry and moist cooking techniques
Fermented products, nut cheeses, pickles, kombucha, kimchi
Flat breads, artisanal bread, plant-based pastry
Mediterranean, Middle Eastern, Latino, Asian influences
Seaweed, mushrooms, condiments
Mise en place (choreographed prep), menu planning
Plating styles and techniques
AND MUCH MORE
**Dishes may change or vary depending on seasonality and availability.**