A real shift
Prep vegetables, purées and garnishes, cook soups and starches, then finish vegetable components through service.
Skills that matter
- Vegetable cookery
- Purées and soups
- Seasonality
- Plant-based technique
- Timing alongside proteins
Qualifications
- Level 2 or 3 Professional Cookery
- Plant-based cookery courses
- Level 2 Food Safety
Where it leads
- Entremetier
- Sous chef
- Plant-based head chef
- Development chef
What we'd ask on the show
- Vegetables as the main event
- Working with growers
- The rise of the plant-based tasting menu