Culinary Institute of the Pacific
Pacific Rim Plant Forward Cooking
September 23-27, 2024
Plant forward cooking is the latest trend in culinary arts. In this 5-day hands-on program, you will learn how to cook healthier and more sustainably by increasing the variety of plants and plant products in your repertoire. This course will focus on strategies for creating more plant forward menus, and applications designed to get more intense and craveable flavors out of plant foods. The delicious bounty of products from in and around the islands of Hawai‘i will be used illustrate these techniques and approaches.
Downloadable Material:
PowerPoint Day One: Introduction
PowerPoint Day Two – Deliciousness
PowerPoint Day Three: Vegetables, Legumes, and Grains
PowerPoint Day Four: Sauces and Salsa Exercise
PowerPoint Day Five: Protein Sources
The Plant Forward Kitchen Website
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