[Sponsored article] The way we think about food is changing and the way restaurants and chefs cook for the public needs to adapt as well. Luckily Le Cordon Bleu’s Paris and London Institute – one of the best in France kitchen Schools – are here to show us how.
The impact of food on the planet and on our bodies
People around the world are increasingly concerned about where the food they eat comes from. Where does our food come from? What impact does the production of our food have on the planet? How can we benefit from what we put into our bodies?
Since the global pandemic, people seem to be even more concerned about their health and are now tending to choose healthier food alternatives. Consequently, there has been a direct impact on the plant-based food market, which currently generates billions of dollars each year. Just pop into any supermarket, restaurant or coffee shop and you’re sure to find vegetarian, gluten-free, dairy-free and vegan options, as well as products specifically designed for maximum nutritional benefits.
The “free-from” product trend
Restaurants and food industry stakeholders are now striving to identify allergens in food and to offer quality “free from” options on menus. Whether for medical reasons or lifestyle reasons, those who need options free of gluten, nuts, dairy, etc. expect to have a decent selection available to them.
Reduction of food waste
Reducing food waste is another hot topic in the hospitality and food industry. Environmental concerns continue to force companies to reduce the amount of single-use plastic in the supply chain of the food they serve. Some restaurants are now designing their entire menus around a zero-waste lifestyle, using every part of their ingredients in innovative ways to ensure the very minimum is wasted.
A necessary change in the education and training of future chefs
Of course, to meet the demand for plant-based, free from, nutritious and ethical cuisine, chefs must be familiar with a greater variety of ingredients and techniques. Luckily, the famous French culinary school Le Cordon Bleu responded quickly to this need and now educates its students with various innovative programs.
With over 127 years of history, Le Cordon Bleu offers the finest culinary education across a variety of cuisines and is committed to preserving the techniques and expertise inherited from the great names in French cuisine, both in France and abroad. Teaching the time-honoured techniques of traditional cooking remains the foundation of Le Cordon Bleu’s teaching, but the global network of culinary institutes also embraces modernity and innovation. As such, Le Cordon Bleu offers a wide variety of courses and programs that meet the demands of chefs and foodies to acquire more diverse culinary skills.
Diploma in Plant-Based Culinary Arts, Paris and London
This diploma focuses on producing excellent dishes entirely from plants and offers a creative repertoire of product knowledge, skills and recipes. Through the program, students explore cooking with a wide range of vegetables, fruits, nuts, seeds, grains and legumes and gain expert knowledge of ingredient types and innovative culinary applications. The program was designed to provide specialized culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and produce.
This is a three-month program with six modules covering the following topics:
- Plant-based cuisine and diet
- Professional culinary skills and product knowledge
- vegetables and plant foods
- Grains, Legumes, Nuts & Seeds
- Specialized vegetable cuisine
- Desserts: Chocolate, Fruit & Nuts
Alumna Dee Mehta talks about her experience with the course in this conversation.
Next recording: Paris – January 4thth2023. London – January 6thth2023
Diploma in Gastronomy, Nutrition & Food Trends, Paris and London
The Diploma in Gastronomy, Nutrition & Food Trends is designed to support the growing interest in health in restaurants, cafes and retail Current and future food trends.
The course will be led by Le Cordon Bleu chefs and experts in the field of nutrition and gastronomy. The knowledge acquired can be applied in various sectors such as restaurants, cafés, confectioneries, hotels & spas as well as in community catering for companies, schools, universities, retirement homes, hospitals, clubs, sports and cultural clubs.
This program offers a holistic approach to food and nutrition through lectures, culinary demonstrations and hands-on application.
Alumna Romina Amiri talks about her experience with the course in this conversation.
Next intake: Paris – 3rd of Aprilapprox2023 London – 23.09approx2022/31. MarchSt2023
Diploma in Pastry Innovation & Wellness, Paris and London
The diploma in confectionery Innovation and Wellness aims to provide an in-depth culinary education that emphasizes innovation and creativity. The three-month program focuses on the art of confectionery, creating recipes and new products. It teaches design, structure, the use of new ingredients, and the application of nutritional and health advice.
The Diploma provides culinary training to students and professionals who wish to build knowledge and skills confectioneryand creates recipes that meet the current needs in the food sector, particularly in the markets for nutrition-oriented, health-based and allergen-free products.
Get a glimpse of the life of a student in this course with alumna Ilaria Ragusa.
Next intake: Paris – October 3approx2022. London – 23.09approx2022/31. MarchSt2023
Certificate in Plant Pâtisserie
This ten-week online course offers herbal substitutions in relation to the classic techniques and skills of confectionery art and science. The recipes contain new ingredients that evolve quickly confectionery industry, such as B. non-dairy butter, potato starch and inulin (a type of prebiotic), and techniques for aeration, emulsification, thickening and adjustment. All recipes are plant-based, the course also includes gluten-free recipes and recipes suitable for special diets. Participants will receive recipe cards, video instructions and live learning with Le Cordon Bleu Master Pâtisserie chefs.
next intake – On-line 20. Februaryth2023
Nutrition & health, gourmet cuisine
This four-day course is aimed at amateurs and professionals who want to improve their knowledge of healthy and gourmet nutrition. This course was designed by Chef ERick Briffard, Meilleur Ouvrier de FranceDirector of Culinary Arts at the Institut Le Cordon Bleu Paris, in collaboration with Yasmine Bouziane, nutritionist.
This course will teach you the basics of nutrition and micronutrition, helping you not only to eat better but also to discover new gourmet flavors while creating recipes that are always balanced, accessible and innovative.
next intake – Paris – 27.09th2022.
Short courses
Le Cordon Bleu also offers a growing range of short courses in vegetarian and plant-based cooking. From evening master classes to day-long cooking classes, these options are ideal for aspiring chefs and foodies.
👉 Cordon Vert®- Vegetarian cuisine
👉 Plant-based petit fours
👉 Creative vegetables
👉 Introduction to plant-based cooking
👉 Make vegan chocolate tart
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