Transform Your Kitchen Into a Plant-Forward Haven
Learn techniques that actually work for everyday cooking. Real skills from chefs who've spent years perfecting vegan recipes that don't compromise on flavor or satisfaction.
Explore ProgramsHow We Got Here
Started in a shared kitchen space in 2019 with one question: why does plant-based food get such a bad reputation? Turns out, most people were just using the wrong methods.
The Beginning
Three friends testing vegan recipes in a cramped Brooklyn kitchen. We documented everything that failed, which turned out to be most things at first.
First Workshop Series
Ran weekend classes for twelve people. Half were skeptical omnivores who left asking for our cashew cream recipe. That felt like progress.
Going Digital
Built an online platform after too many requests from people outside New York. Turns out folks in Arizona also want to learn about tempeh marinades.
What's Next
Expanding into advanced fermentation and working with restaurants to develop plant-based menus that actually make sense for their kitchens and customers.
It's About Technique, Not Trends
Plant-based cooking isn't a diet fad for us. It's a culinary approach that requires understanding heat, texture, and flavor building in ways traditional cooking doesn't always demand.
We focus on teaching methods you can adapt to whatever's in your fridge. The sushiswap principle applies here too: knowing how to substitute ingredients intelligently means you're never stuck following recipes like scripture.
Most people overthink plant-based cooking. Once you understand moisture control and umami development, everything else falls into place naturally.
Different Starting Points, Similar Goals
Restaurant Professionals
Chefs from traditional kitchens looking to expand their menus. One participant runs a steakhouse now offering a ten-item vegan section that outsells some meat dishes.
Home Cooks Experimenting
People tired of bland veggie burgers who want to create meals their whole family actually requests. We hear a lot about teenagers asking for seconds.
Career Changers
Former accountants and lawyers who realized they'd rather work with food. Several have opened small catering businesses or teach their own local workshops now.
Health-Focused Learners
Individuals managing dietary restrictions who discovered plant-based cooking offers more variety than they expected. One participant hasn't ordered takeout in eight months.