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With first intakes starting from January 2020, top London-based culinary school, Le Cordon Bleu, are launching a 100 per cent plant-based programme

The exciting three-month program is designed to provide students with sophisticated lessons that will focus on satisfying, delicious and nutritious cuisines from across the world, using fruits, vegetables, roots, herbs, nuts, whole grains, stems, seeds, and natural oils.

Students who attend will work towards achieving their Diploma in Plant-Based Culinary Arts, which has been specifically tailored to anyone who wants to achieve a career in whole foods or plant-based cookery.

It will exclude the use of animal products, processed and refined foods, artificial preservatives and added sugar. The jam packed program will cover the creation of pastries and breads, and the use of a variety of oils and vinegars to create delicious dressings.

Not only this, but it will teach attendees how to use different types of seaweeds, grains, leaves, microgreens and nut milks, and how to incorporate those in both sweet and savoury dishes.

Culinary arts director, chef Emil Minev, says: “Combining the growing demand for plant-based cooking with the culinary techniques that Le Cordon Bleu is renowned for, our chefs explore the different uses for plant-based ingredients, perfect for anyone who is interested in creating dishes from fresh produce and whole-foods.”

The new course further proves the growing demand for the vegan food industry, especially in the UK – one of the world’s leading countries in the plant-based sector. In 2018, we saw the UK launching more meat and dairy-free products than any nation, with a staggering market value of £443 million.

On the back of this, Le Cordon Bleu has identified the growing need for chefs with the knowledge and skillset to create stunning dishes from vegetables and naturally grown produce.

The diploma is sure to appease anyone wanting to gain knowledge and kickstart a flourishing career in the growing culinary sector for vegan, vegetarian and plant-based alternatives.