“Gourmet” by default is not for the majority the association one makes with vegetarian. However, guided by an expert in the field and capitalising on Cordon Blue’s techniques and correct culinary procedures, a lot of principals are portable to vegetarian cooking and indeed this workshop exemplifies and showcases creative cuisine. If the concept of creating a jus, carpaccio or ballotine is daunting, the studio chef will share commercial insights of gourmet procedures and methodology. Having trained in commercial kitchens and applied the same techniques to recreate vegetarian gastronomy that meets the expectations of a gourmand, this workshop is a worthwhile investment for the aspiring chef.
