Simple Plant Based Cuisine
Whole Food Nutritional Cooking

Plant Based Food Preparation for Professional Chefs.

Join Nancy for an in-depth review of Plant Based Food Preparation designed for professional chefs.

Select and Prepay for Class

We have found that when visiting many/most restaurants, if you attempt to request a Vegan dish or one without meat, fish, dairy or eggs you usually get something made from tofu.  While tofu is fine, many/most chefs in many/most restaurants really have little education in plant based nutrition.  Sure they know how to prepare 'regular' vegetables like broccoli and asparagus, but there are hundreds of other vegetables, beans, grains, legumes, nuts and seeds that seldom ever enter their culinary experience.

Most chefs have excellent training in food preparation, techniques, equipment and presentation but many are sorely lacking in the experience, range and diversity that vegan and plant based nutrition have to offer.  Things like meat substitutes, products like those from many excellent companies specializing in organic meat like but plant based products.  From 'veal cutlets to 'sausage' and 'hamburger', there are vegan plant based products that can act as substitutes from almost any meat, fish, dairy or egg ingredient.

As Americans and others are becoming more aware of the dire consequences of the Standard American Diet (SAD) we want to offer the professional chef the experience of the many, many different ingredients and preparation modalities that can be incorporated into their repertoire.  This will help them meet the increasing demand for gourmet meals for those wishing to begin, maintain and prosper with a plant based approach to dining.



Learning about Soy – (Fermented Soy), Miso, Tempeh, Kimichi,

Non-Gmo Soy Tofu, Soy Milk


Learning about Non-GMO Genetically Engineered Seeds


Meat Alternatives – Seitan, Tempeh, Tofu

Dairy and Egg Alternatives

Whole Grains, Beans and Legumes

Healthy Pasta

Healthy Oils

Herbs and Spices

Low-Glycemic Sugars

Organic Fruits, Vegetables and Greens


Nuts and Seeds

Asian Vegetables

Sea Vegetables


Introduction into -Juicing

Introduction into - Dehydrating Foods

Introduction into Baking Healthier


Learning about Soy – (Fermented Soy), Miso, Tempeh, Kimichi,

Non-Gmo Soy Tofu, Soy Milk


Useful Kitchen Equipment

Stocking our Pantries

Alternative Meat choices at our Grocery Stores


Recommended Cookbooks and web sites to visit


$325.00 per person – 4-Hour Class

Visa, Mastercard, American Express, Discover and Cash accepted

4 Day Cancellation Notice required - or Non-Refundable

Classes taught by:

Chef Nancy A. Stein

Certificate in Plant-Based Nutrition

Note: Individual Classes are limited and fill quickly.

Confirm early to reserve your Time and Day.  Visit our training sign-up page to pre-register.