The plant-based foods sector will continue to see huge growth over the next decade as consumer habits transform, but what will be the effect on cooking schools? Can students attend culinary school while still sticking to their vegan and vegetarian principles?
“I believe culinary schools are starting to realise that a plant-based culinary education is becoming more than a point under special diets in a curriculum. We are all responsible for equipping learners with relevant and applicable skills to become employable and capable of successful entrepreneurship,” says Candice Adams, Manager of Operations Academic at Capsicum Culinary Studio.
“I believe that the plant-based diet phenomenon will continue to grow and evolve. More people are implementing a flexitarian, vegetarian or vegan diet for various reasons, ranging from health, ecological, sustainability, religious, cultural and ethical reasons. Our students are learning about plant-based cooking and how to adapt their cooking techniques to produce high quality plant-centred creations,” says Adams.
“Vegan and vegetarian learners still need to work with and cook meat products as it’s important to understand how to use meat, dairy, egg and other animal-based products in a professional kitchen. If you are already a professional chef and want to brush up on plant-based cooking skills, learners can do the Plant-Forward Kitchen Programme, an on-demand, self-paced short course that is available via our online store,” Adams concludes.
