Plant-based Cooking
Techniques

Cuisine

This course is an opportunity to rediscover plants, pulses and cereals in a way that will bring out their full splendour in colourful, delicious dishes. Put mother nature at the heart of your dishes and turn seasonal constraints into a true source of inspiration.  These days, plant-based cooking is more than ever a response to concerns about healthy eating. 

Jean-Paul Naquin

Head Chef, Instructor & Consultant at Institut Paul Bocuse

Jean Paul Naquin

Duration: 3 days-21 hours

Dates: From February 15th to 17th 2023

Number of participants: 6 to 10

Requirements: Experience in the world of culinary arts.

Price: €1,360 including VAT-€1,133.34 excluding VAT

Expected outcomes

  1. Develop a better understanding of plant-based produce in order to apply appropriate preparation, cooking, association and dish enhancement techniques
  2. Offer your customers a contemporary cuisine experience that reflects contemporary consumer trends

Target audience

This programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.


Programme

  • Theory and technology applied to vegetables, pulses and cereals (menus and nutrition)
  • Substitute produce and alternatives to animal proteins and any other animal-based produce
  • Preliminary preparations: making broths, extractions, flavoured waters, fruit and vegetable juices; no more need to use stock!
  • Recipes based on vegetables, pulses, cereals and fruit for nutritional, tasty, colourful and cost-effective dishes
  • Use of vegetable purees as binding agents
  • Spices, herbs and oils: focus on seasonings, taste and flavours
  • Creating contemporary and gourmet dressings
  • Tasting and analysis of the organoleptic properties of each dish prepared