The future of food is green, and the culinary landscape is evolving to meet plant-forward cooking head on. Using umami-rich mushrooms, protein-packed legumes, and other nutrient-dense, but full-of-flavor ingredients, cooks are seeing past the old steak and eggs to a more sustainable and healthful menu. In this 5-day boot camp, work side-by-side with CIA chef instructors to learn the techniques, ingredients, and recipes behind the lifestyle. This boot camp can be paired with our Plant-Forward Baking course, since no menu is complete without dessert.
Note: This is a five-day hands-on class.