Plant Forward – Culinary Showcase Workshop

Delicious, nutritious and versatile – vegetables and vegetable proteins offer huge potential for creating tasty and exciting meat-free savoury dishes

Summary

Soaring in popularity, plant forward dishes are increasingly being incorporated into mainstream menu planning as patrons strive for healthier and more sustainable alternatives to meat-based meals.

What is Plant Forward – Culinary Showcase Workshop?

In this hands-on workshop, chefs will learn flavour profiling, dish composition, seasonality and getting the most from vegetables and vegetable protein ingredients – from root to shoot.

Duration

One day

Level

Level 4

Functional skills

Workshop key skills:

Identify the different types of vegetables and vegetable proteins.
Describe the characteristics, taste and appropriate uses of each type of vegetable and vegetable protein.
Demonstrate how to carry out basic preparation cooking and finishing methods for vegetables and vegetable protein.
Describe basic flavour profile and nutritional values of various vegetables and vegetable proteins.
List healthier options or dietary alternatives, and know best practice for handling allergens.
State the safe receipt, handling, storage, preparation and cooking in terms of food safety regarding vegetables and vegetable proteins.
Identify the cost implications and benefits of showcasing vegetables and vegetable protein on a menu.
Demonstrate how to create a balanced dish/menu using vegetables and vegetable proteins.
Understand seasonality and how to minimise waste.

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