Plant-based (one week camp)

$995.00

Monday to Friday either AM (930am-230pm) or PM (430pm-930pm)

1 WEEK PLANT-BASED AM/PM

Forget the trendy faux meat and tofu gimmicks—this course is all about the real, time-tested treasures of plant-based cooking. Tofu only makes a cameo as an egg substitute for pasta, because here, we’re diving deep into nature’s genuine bounty.

We celebrate a plant-based world that’s been alive for centuries, drawing on the richness of:

  • Legumes, Grains, and Root Vegetables – Building hearty flavours from the ground up.

  • Mushrooms – Adding depth, earthiness, and unexpected umami.

  • Braising Greens, Peppers, Fruits, Nuts, and Seeds – Creating layers of texture and taste.

  • Spices, Herbs, Seaweeds and Funky Fermented Condiments – Delivering that serious, bold punch that makes every dish sing.

But we’re not just sticking to one regional style. We’re jet-setting across the globe, exploring techniques and culinary creativity from cultures that have been mastering plant-based dishes long before they became trendy.

Dishes you will learn from:

  • Lentil Köfte

  • Cauliflower General Tso

  • Mushroom “Pulled Pork”

  • Chickpea & Fava Bean Falafel

  • Daikon “Scallops”

  • Barley Risotto & Paella

  • Melon Gazpacho

  • Fresh Pappardelle with Mushroom Bolognese

  • A killer Vegetarian Lasagna

  • And yes, decadent Chocolate Cake & Carrot Cake Cupcakes for that sweet ending.

Maximum 24 students per class.

Maximum 8-1 student-instructor ratio

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

Dates:

Monday to Friday either AM (930am-230pm) or PM (430pm-930pm)

1 WEEK PLANT-BASED AM/PM

Forget the trendy faux meat and tofu gimmicks—this course is all about the real, time-tested treasures of plant-based cooking. Tofu only makes a cameo as an egg substitute for pasta, because here, we’re diving deep into nature’s genuine bounty.

We celebrate a plant-based world that’s been alive for centuries, drawing on the richness of:

  • Legumes, Grains, and Root Vegetables – Building hearty flavours from the ground up.

  • Mushrooms – Adding depth, earthiness, and unexpected umami.

  • Braising Greens, Peppers, Fruits, Nuts, and Seeds – Creating layers of texture and taste.

  • Spices, Herbs, Seaweeds and Funky Fermented Condiments – Delivering that serious, bold punch that makes every dish sing.

But we’re not just sticking to one regional style. We’re jet-setting across the globe, exploring techniques and culinary creativity from cultures that have been mastering plant-based dishes long before they became trendy.

Dishes you will learn from:

  • Lentil Köfte

  • Cauliflower General Tso

  • Mushroom “Pulled Pork”

  • Chickpea & Fava Bean Falafel

  • Daikon “Scallops”

  • Barley Risotto & Paella

  • Melon Gazpacho

  • Fresh Pappardelle with Mushroom Bolognese

  • A killer Vegetarian Lasagna

  • And yes, decadent Chocolate Cake & Carrot Cake Cupcakes for that sweet ending.

Maximum 24 students per class.

Maximum 8-1 student-instructor ratio

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

basic tool kit
basic tool kit
$175.00
advanced toolkit
advanced toolkit
$450.00
8" Chef's Knife
8" Chef's Knife
$100.00
““The course not only met my expectations, it exceeded them by a mile. It was a smaller class so questions were answered and the staff were so patient. While it was a trek to come from Ottawa, I hope to come back in the near future!””
— - DrFBML

*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*