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Chef Training: Plant Based Cooking

June 10 @ 10:00 am - 1:00 pm

Ginger Vegetable Tempeh Stir Fry

Plant Based Chef Training and cooking demonstrations on Zoom with Leslie Cerier, The Organic Gourmet Chef, Author and Cooking Coach for the nutritionist and dining room chefs of Holy Cross College, Boston MA.

Leslie will cover high protein entrees, side dishes, cooking with gluten free whole grains, seasonal soups, sides, menu planning, and recipe development.

Plenty of time for Q&A.

The staff will learn how to create seasonal plant based, gluten free, dairy free, delicious dishes and menus.

Mix and match the local harvest with a variety of vegan proteins: beans, grains, nuts and seeds.

Swap healthy fats, herbs and spices to add variety and make delicious meals all year round.

And Much More.

Organic, Vegan, Gluten-free, Jamaican Spicy Beans with a sweet coconut sauce

Greens Stir Fry with Goji Berries and Cashewsgluten-free, vegan, vegetarian, organic lemony-quinoa-salad