Plant-based Culinary Skills

Sat 27th April 2024. 10am-4.30pm
The Food Lab, Market House, 12 Market Hill, Cambridge CB2 3NJ (Cambridge Market Square)

This day long course gives an introduction to key skills and techniques in creating innovative plant-based dishes in both formal and informal settings. The course introduces key ingredients used in a plant-based kitchen, and how traditional culinary techniques can be adapted to work with these ingredients.

10-12.00
Part 1 - theory
- Introducing and understanding key plant-based ingredients
- Understanding flavour profiles without relying on animal products
- Adapting cooking techniques for plant-based ingredients

12.30-15.30
Part 2 - practical
The practical session puts the theory into practice. Developing key skills and base recipes, including starters and mains, sauces, condiments and raw desserts.

15.30-16.30
Part 3 - plating
Plate and serve your creations, and feast on the days cooking!

Plate and serve your creations, and feast on the days cooking!

This workshop is taught by Executive Chef Ed Al Subaei -
Chef Instructor at McLaren. Professional Chef Diploma at Crowne Plaza Kuwait. Culinary Arts at Unilever (UK). NCS Chef of the Year

View brochure HERE

You can also buy workshops as a giftcard HERE