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Art of...Plant-Based Cheese

Fascinating Culinary Adventures in a Short Period of Time

Enthusiast Alumni

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

I really did not know what to expect when I showed up but I do know that I enjoyed the people I met and I think the whole operation was run as professionally as anyone could expect when dealing with personalities.  As for the instruction, I don’t think it could have been any better when dealing with different levels of competence and commitment.  I enjoyed the whole experience and would highly recommend it (and have) to anyone that is interested in improving their culinary skills.

Rick

Master Camp

As an adult educator myself, I really valued how all the chefs taught with so much patience, humour, passion, and mastery of the subject area…which is pretty much as good as it gets in education. The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable. I also really appreciated that you all took the time to get to know us a little and to check-in with us throughout each week.

Polly

Master Camp

I loved the experience, realized right away how little I knew and know now how much more I need and want to learn.  The instructors have very different personalities and teaching styles. That provides for a lot of variety and keeps the days and weeks interesting. I also really appreciated that they always made themselves available to provide individual coaching during and also after the daily classes. And thank you for slowly leading us up to a seven-course menu development (The Big Night) over several weeks. Thank you so much for all your teaching and sharing! You are a fantastic group.

Carola

Master Camp

The facilities are first class, the curriculum provides the students with incredible exposure to the art of cooking and the worldly knowledge of the chefs, their energy, and dedication to making the daily experience “serious fun” simply incredible!  For me personally, Northwest has delivered its promise of changing one’s view of the culinary world making it accessible, challenging and very exciting.  The course has energized me to continue exploring, being creative and taking chances in the kitchen as well as honing some skills.

Ernie

Master Camp

PROGRAM OVERVIEW

These courses will cover a variety of topics in a relatively short period of time (usually one or two classes). We will offer a variety of these throughout the year.

Here are our current offerings:

Plant-based Cheese:

Cheese is often the most difficult dairy product to give up when you move towards a plant-based diet. While there is increasingly availability of vegan cheeses in supermarkets and specialty stores, there are many good reasons to make your own: commercial products are expensive, they can contain highly processed fats and preservatives as well as excess packaging that you may be seeking to reduce. In this 4- hour class, you will learn about the ingredients, methods and equipment for making your own gourmet non-dairy cheese alternatives at home. The class will culminate in the assemble of artisan cheese boards and a lunch of creamy non-dairy pasta alfredo. This class is both vegan and gluten free.

  •  

    MARCH 2022

    PROGRAM

    Art of…Plant-Based Cheese

    DATE

    Saturday
    (Single Day)
    DATE: March 5, 2022
    9:30am – 1:30pm (approx)

    TUITION

    $110 (Taxes Included)
    Sign Up Now

This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.

CURRICULUM

Ingredients and Recipes Covered Include:

  • Craft Beer Queso dip
  • Cultured Cream Cheese
  • Cashew Cheesecake Parfait
  • Fettuccine Alfredo with Hazelnut and Sage Parmesan

Frequently Asked Questions

Why a Shorter Class

What level of proficiency do I require?

What is a typical flow of a class?

Who typically takes this course?

What do I need to bring?

What if I can’t make a class?

Will I take product home?

Will I have the same instructor each class?

How will I take product home?

What if I have food sensitivities, allergies, or dietary restrictions?

What is parking like in the area?

Other Enthusiast Programs

  • AUGUST 2023

    2-Week Plant Based Culinary Boot Camp

    A comprehensive course focusing on our summer’s bounty, serious techniques, and achieving wonderful food. We teach the same key skills, creative thinking, and plating techniques as in our professional programs. For those ready to seriously walk the walk in the kitchen.

    Learn More

  • One Night Wednesdays

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  • Upcoming 2022 Sessions

    Basics I: The Flagship Fundamentals Course

    If you are ready to bringing serious game to your kitchen, this course will elevate your knowledge, basic skills, and confidence like no other.

    Learn More
  • Upcoming 2022 Sessions

    Best of….Asia

    With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.

    Learn More
  • Coming again in 2022

    Best of…Italy

    With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.

    Learn More
  • November 18, 2021

    Best of….the Middle East and North Africa

    With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.

    Learn More
  • Upcoming 2022 Sessions

    Bread Basics – Sourdough

    Great bread and pastries, from an artisanal sourdough, croissant, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.

    Learn More

  • Pastry Basics 1

    Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.

    Learn More
  • Upcoming 2022 Sessions

    Culinary Basics II: The Next Level of Courage + Creativity

    If you are ready to challenge yourself to think, perform, investigate, and tie your apron just a bit more seriously, then this course is for you.

    Learn More
  • AUGUST 2022

    2-Week Boot Camp

    Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.

    Learn More

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

I really did not know what to expect when I showed up but I do know that I enjoyed the people I met and I think the whole operation was run as professionally as anyone could expect when dealing with personalities.  As for the instruction, I don’t think it could have been any better when dealing with different levels of competence and commitment.  I enjoyed the whole experience and would highly recommend it (and have) to anyone that is interested in improving their culinary skills.

Rick

Master Camp

As an adult educator myself, I really valued how all the chefs taught with so much patience, humour, passion, and mastery of the subject area…which is pretty much as good as it gets in education. The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable. I also really appreciated that you all took the time to get to know us a little and to check-in with us throughout each week.

Polly

Master Camp

I loved the experience, realized right away how little I knew and know now how much more I need and want to learn.  The instructors have very different personalities and teaching styles. That provides for a lot of variety and keeps the days and weeks interesting. I also really appreciated that they always made themselves available to provide individual coaching during and also after the daily classes. And thank you for slowly leading us up to a seven-course menu development (The Big Night) over several weeks. Thank you so much for all your teaching and sharing! You are a fantastic group.

Carola

Master Camp

The facilities are first class, the curriculum provides the students with incredible exposure to the art of cooking and the worldly knowledge of the chefs, their energy, and dedication to making the daily experience “serious fun” simply incredible!  For me personally, Northwest has delivered its promise of changing one’s view of the culinary world making it accessible, challenging and very exciting.  The course has energized me to continue exploring, being creative and taking chances in the kitchen as well as honing some skills.

Ernie

Master Camp

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Northwest Culinary Academy

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