We've spent years testing recipes and teaching people who barely knew how to chop an onion. These upcoming sessions aren't about becoming a celebrity chef overnight. They're about building confidence in your kitchen and learning techniques that actually work when you're cooking for yourself or your family.
This one starts with knife skills because honestly, that's where most people struggle. You'll learn proper vegetable prep, building flavor without meat stock, and how to make meals that don't leave you hungry an hour later. We cover proteins, grains, and the kind of meal planning that works when you're tired after work.
For people who already cook plant-based but want to get better at it. We dig into fermentation, making your own nut cheeses that don't taste like cardboard, and creating textures that actually satisfy. This isn't basic stuff—we're talking about aquafaba applications and understanding how starches behave differently.
Fundamentals Instructor
Harlan worked in traditional kitchens for fifteen years before switching to plant-based cooking. He gets frustrated when recipes skip the important details, so his teaching style involves a lot of showing you exactly what "sauté until softened" actually looks like. He's taught over 300 students since 2019 and still gets excited when someone finally nails their knife technique.
Advanced Techniques Instructor
Lenora spent years experimenting with plant-based alternatives before most restaurants even had vegan options. She's the person who figured out our cashew cream formula after probably fifty failed batches. Her classes move fast because she assumes you're there to learn, not to chat. Students either love her direct approach or find it intense—there's not much middle ground.
First few weeks are about getting comfortable with basic techniques. We start slow because rushing here means you'll struggle later. You'll be doing a lot of repetitive chopping and learning why mise en place isn't just fancy French talk.
This is where things get more interesting. You've got the basics down, so now we're layering in more complex preparations. Expect some failures here—that's normal and actually useful for learning what went wrong.
Final phase focuses on putting everything together. You'll plan and execute complete meals, troubleshoot problems in real-time, and learn how to adapt recipes when you're missing ingredients. The goal is confidence more than perfection.