plant-based 2-week culinary bootcamp

$2,145.00

July 28 to August 8 2025

Monday to Friday

930am – 230pm

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.

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.**

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July 28 to August 8 2025

Monday to Friday

930am – 230pm

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.

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.**

July 28 to August 8 2025

Monday to Friday

930am – 230pm

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.

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.**