The workshop capitalises on familiar culinary techniques associated with classic cuisine include deglazing, jus reduction, broiling, emulsification are all deployed in creating high end quality vegan gastronomy.
This is a significant shift from the middle ground or ‘vegan norm’ as a large percentage of current recipes and coaching often involves just combining ingredients together (much like highly processed foods) to formulate a recipe. By contrast, training, information and tutoring from a classically trained Cordon Vert chef, is where both the quality and skill difference can truly be measured
The workshop capitalises on established principals much inspired from food bible Modernist Cuisine together with some influence from molecular gastronomy. Alongside this is Francesco’s own training methodology of “Structural Cuisine” which gives delegates the confidence to be creative and expand their repertoire to reflect seasonality, global ingredients and personal preferences.
This along with well organised coaching and state of the art German quality equipment/cookware in a professional studio environment delivers a rewarding experience.
The workshop is dedicated to either food enthusiasts or designed to cross train established chefs working in a food prep environment but, in need to update their skill set to respond to customer changes and needs. A bespoke course can also be created for corporate customers too.
Given the intensity and personal experience delivered to each candidate, class size is restricted to 5 delegates on our scheduled workshops otherwise; the studio is large enough to accommodate larger corporate workshops.
For more information you can email veganprofi (a) londonvegetarianschool .co. uk