Alain Ducasse, probably the world’s most famous chef wrote that what made up a great chef was 5% talent, 35% the learned techniques and 60% the knowledge of and ability to select the ingredients that go to making a great dishes.
This very ground-breaking class will introduce you to literally every category of plant-based foods – some common, but in an interesting variety, some little known but essential for a creative chef to have at his disposition.
We will study, taste and test
Vegetables ( + 40 different ) from asparagus to zucchini
Mushrooms ( +10 different) from chanterelles to enoki to portobellos and truffles
Sea weeds and vegetables ( + 10) Dulse, wakame , sea lettuce, salicornia
Spices and herbs, salts and peppers (+ 50 !)
Oils, vinegars and condiments ( + 40) olive, hazelnut, pistachios, sunflower, etc
Meat and seafood substitutes
Egg and cheese substitutes
Highlights of the Cooking Class
Duration: two weeks (Mon – Fri 9am to 5:30 pm except Fridays class ends at noon)
Availability: 2-13 mars, 2020
Highlights: Visits to specialty markets, producers and food shops
Location/Meeting place: Gentle Gourmet Institute
Price: 2950 EUROS (all materials, vests, notebooks and Monday to Thursday lunches included)
Notes: Probably the most important foundational course available for future vegan chefs.