Introduction to Vegan Cuisine

Armed with a thorough knowledge of what can be use to make fantastic , seasonal vegan cuisine, this next class will teach first of all what constitutes taste – how de we combine ingredients to make people go «  wow » ! Then come the preparation and cooking techniques – how to cut food for diverse outcomes – for flavor ?, texture ?, etc.,  What is emulsifying ? what is the difference between boiling and simmering , sauteing and frying ? How many ways can we cook each vegetable and why the method will change the taste and texture.  Classical and some new contemporary methods will be studied. Most importantly perhaps is the development of a professional chef’s attitude, vision and way of analyzing foor production.

From asparagus to zucchini, from nut-crusting seitan to tempurah battering marinated tofu – this is the course where you will be thrown into intensive cooking across the vegan culinary range to be introduced to or to master professional vegan cuisine.

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Highlights of the Cooking Class

Duration:  two weeks (Mon – Fri 9am to  5:30 pm except Fridays class ends at noon)
Availability: March 16 – 27,  2020
Highlights:  This class will  make you think like a chef
Location/Meeting place: Gentle Gourmet Institute, Paris France
Language: English/French
Price: 2950 EUROS (all materials, vests, notebooks and Monday to Thursday lunches included)

Notes: This class permits in-depth knowledge of what the range of cooking possibilities are. 

 

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Armed with a thorough knowledge of what can be use to make fantastic , seasonal vegan cuisine, this next class will teach first of all what constitutes taste – how de we combine ingredients to make people go «  wow » ! Then come the preparation and cooking techniques – how to cut food for diverse outcomes – for flavor ?, texture ?, etc.,  What is emulsifying ? what is the difference between boiling and simmering , sauteing and frying ? How many ways can we cook each vegetable and why the method will change the taste and texture.  Classical and some new contemporary methods will be studied. Most importantly perhaps is the development of a professional chef’s attitude, vision and way of analyzing foor production.

From asparagus to zucchini, from nut-crusting seitan to tempurah battering marinated tofu – this is the course where you will be thrown into intensive cooking across the vegan culinary range to be introduced to or to master professional vegan cuisine.

.