Plant-Forward Fine Dining

Vegetables as the centre of the plate, with depth built from technique.

16 lessons 6.5 hours Certificate Community access

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About this course

Charring, fermenting, glazing and layering umami so a vegetable course eats as satisfying as protein. Menu design included, no substitutes or imitations.

What's included

16 lessons on vegetable technique
Ferment and stock reference sheets
Three-course tasting menu plan
Certificate of Excellence on completion
Lifetime access and updates

Curriculum

1 Module 1 — Depth3 lessons

Charring, embers and ash
Vegetable stocks and reductions
Koji, miso and quick ferments

2 Module 2 — Texture3 lessons

Glazing and pressing
Crisps, purées and emulsions
Building contrast on the plate

3 Module 3 — Menu3 lessons

Designing a plant tasting menu
Costing and seasonality
Service and plating