Plant-Forward Kitchen | Content | Lobster Ink

Flavor, creativity, convenience, health, and variety. Today’s consumers are increasingly conscious of the food choices they make, from health reasons to environmental factors. Considering that animal protein was the star of the dish in traditional training, many chefs and culinary teams are challenged to design and deliver sustainable and flavorsome plant-based offerings, at scale. Until now, a lack of plant-based cooking training only further exacerbated this challenge.

Plant-Forward Kitchen, created in collaboration with the world's premier culinary college, The Culinary Institute of America (CIA), will prepare cooks and chefs for the seismic—and indefinite—shift towards plant-forward, sustainable cooking.

Respond to consumer demand

Consumers are increasingly exploring new and diverse flavors. Catering to this trend represents a significant commercial opportunity.

Drive innovation and outflank competitors

Offering a range of plant-forward dishes can broaden your brand’s appeal and open new revenue streams.

Gain and retain top talent

Aspiring young chefs and cooks need experience with specific knowledge and techniques in plant-forward cooking to remain industry-relevant.

From understanding the challenges of sustainability to the fundamentals of nutrition, food science, and cooking at scale, this program will elevate the skills and confidence of even veteran professional chefs.