Starting in January 2014 and focusing on all things “meat free”, Rouxbe’s new course is set to provide a full introduction to core techniques for cooking vegetables, grains, and legumes, and will include a culinary world tour of plant-based foods and flavour principles – perfect for chefs and caterers looking for creative ideas for Meat Free Mondays.
Course leader Chad Sarno is no stranger to meat-free cooking. Spanning from the launch of plant-based restaurants in Istanbul, London and Munich, to the development of innovative initiatives as culinary media spokesperson for Whole Foods Market’s global healthy eating programme, Sarno has brought his unique culinary style to a vast array of projects before joining Rouxbe as VP of Plant-Based Education.
“Ever since I made the connection between how the foods we prepare affect our health, it has been my personal mission to share with anyone that would listen that we can take control of our health, starting in the kitchen,” said Sarno. “The Plant-Based Professional Certification course I just launched with Rouxbe Cooking School is a valuable platform that will help support the incredible work Meat Free Monday campaigns do so well.”
With over 100 hours of online learning made up of 85 lessons and more than 300 tasks, the Plant-Based Professional Certification Course is targeted towards professional cooks, health and wellness professionals and those either teaching culinary programmes or looking to become plant-based instructors.
Founded in 2005, Rouxbe now has over 120,000 users in over 178 countries.
Click here to find out more about the Plant-Based Professional Certification Course or to book a place.