Design and deliver sustainable and flavorsome plant-based offerings with training by the world's premier culinary college.
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.
Plant-Forward Kitchen forms part of the ProChef® certification program, created in collaboration with the world's premier culinary college, The Culinary Institute of America (CIA).
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.
Having an understanding of the plant-forward kitchen principles is essential to creating a delicious, plant-forward future. This course introduces learners to these principles as well as the Menus of Change© initiative - a collaboration between the CIA and the Harvard T.H. Chan School of Public Health.
When you’re moving vegetables from the sidelines to the center of the plate, you need to know how to apply traditional cooking methods to effective vegetable cooking. This lesson takes a closer look at the differences between sautéing and frying and the vegetables best suited to this cooking method.
Stocks and thickeners form the foundation of the culinary arts, rich and full-bodied - the perfect starting point for moreish soups and sauces. Learn to set the scene with well-balanced flavors, and learn to enhance your plant-based stocks with rouxs, slurries and alternative thickeners.
Having an understanding of the plant-forward kitchen principles is essential to creating a delicious, plant-forward future. This course introduces learners to these principles as well as the Menus of Change© initiative - a collaboration between the CIA and the Harvard T.H. Chan School of Public Health.
When you’re moving vegetables from the sidelines to the center of the plate, you need to know how to apply traditional cooking methods to effective vegetable cooking. This lesson takes a closer look at the differences between sautéing and frying and the vegetables best suited to this cooking method.
Stocks and thickeners form the foundation of the culinary arts, rich and full-bodied - the perfect starting point for moreish soups and sauces. Learn to set the scene with well-balanced flavors, and learn to enhance your plant-based stocks with rouxs, slurries and alternative thickeners.
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.
Become part of the plant-forward initiative with the first course in the Plant-Forward Kitchen training program. The Program Overview introduces the plant-forward kitchen and explains the value of a plant-forward menu.
Lessons: 32
Learn how to properly start and finish sauces, soups, and stews with plant-based stocks and thickeners. Learners will also become masters at using rouxs, slurries, and alternative thickeners to finish dishes to the highest quality.
Lessons: 10
Learners are guided on choosing the best technique for the cooking objective, and how best to apply it. Whether using moist or dry heat, sautéing, frying, roasting or steaming, learn how to cook vegetables deliciously.
Lessons: 21
This learning path teaches learners how identify factors that influence taste and flavor. Learn about key ingredients and ratios, manage allergen control and how a flavor development strategy can be used to alter eating behavior.
Lessons: 34