Vegan Fine Dining - Plant Based Cooking

Learn a vegan pea soup that marries earth and sea by blending peas with hazelnut, mustard, lemon, oil, and guar gum, then garnish with seaweed, kiwi, fingerlings, and radish.

Discover how to build a vegan tartare from salt-baked Jerusalem artichokes blended with hazelnut and pimento, finished with a creamy, coffee-infused sunflower milk sauce.

Peel and trim asparagus, salt-cure for 10 minutes, vacuum-seal and cook via the suvi technique, then boil briefly, cool, and grill, finishing with licorice and tarragon.

Master precise techniques to prepare celeriac slices infused with garlic, white wine, and olive oil, creating a delicate sauce without overcooking, then plate with sautéed spinach for a vegan dish.

learn to make a cashew mix, shape drops in cold water for a delicate vegan texture, and finish with smoked praline peanuts and paprika oil for a fine dining experience.

Demonstrates crafting a dill-inspired vegan dessert—macadamia milk sorbet created with syrup and carob gum to form a smooth gel, then plated with marinated apples and pickled plums.

Create a forest breeze vegan dessert featuring a light sponge, avocado pistachio mousse, almond milk, Italian meringue, and a greens-inspired finish with nigella seeds and flowers.