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.
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 The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable.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.
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.
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.
I feel that this course came for me at the perfect time…..what is that old Daoist saying – the teacher(s) arrive when the student is ready…I have no doubt that I will see the ripple effects of this learning for me for a long time to come.
In recent years, plant-based cuisine (baking and cooking with alternatives to animal-based ingredients) has gained momentum. We believe that great plant-based baking is a result of classic pastry technique coupled with a strong grasp of how ingredients work. This course is designed to provide students with a solid foundation in both understanding how plant-based ingredients work and fundamental pastry techniques.
More than teaching you how to execute recipes, you will learn about plant-based ingredients in detail, how to replace them for traditional ingredients such as eggs, and dairy and how to choose the right ingredients for the desired outcomes.
Taught by one of our pastry instructors, the course will cover many of the fundamental recipes and techniques taught in our professional program. The class will also focus on whole food, healthy choices in baking and how to replace refined white flours and sugar with less refined and flavourful ingredients including unrefined sugars and sprouted flours.
This course is suitable for novice bakers and those new to plant-based baking as well as those who have dabbled in this area but want to delve deeper into the science and technique of how and why ingredients work. Recipes will cover a range of genres within plant-based baking including raw and gluten free.
Ingredients and Recipes Covered Include:
- Non-dairy milk and butter
- Nut butters
- Egg replacements
- Coconut cream and yogurt
- Meringue Cookies
- Nanaimo Bars
- Chocolate Chip Cookies, and
- Chocolate Truffles
- Banana Sourcream Muffins
- Roasted Squash Muffins
- Flaky Scones with Inspired Inclusions
- Blueberry Crumble Coffee Cake
- Black Rice Pudding with Mango Gelee
- Chocolate Mousse with Raspberry Gelee
- Warm Apple Cakes with Creme Anglaise and Hazelnut Crumble