Growing Gardens, Building Community

What started in my grandmother's Montreal kitchen has grown into something bigger than I ever imagined. We're here because plant-based cooking shouldn't be intimidating—it should be joyful, creative, and accessible to everyone.

From Nonna's Recipes to Your Table

Back in 2019, I was that person who thought vegetarian meant sad salads and flavorless tofu. Then my Italian grandmother—yes, the woman who made legendary meatballs—had to switch to a plant-based diet for her health. Instead of mourning her old recipes, she started experimenting.

Watching her transform classic Italian dishes using mushrooms, lentils, and vegetables opened my eyes. Her eggplant "meatballs" were better than the original. Her cashew carbonara made my carnivore uncle ask for seconds.

"If Nonna can make cacio e pepe with nutritional yeast that tastes like heaven, maybe I've been thinking about this all wrong."

That realization led me to study plant-based nutrition and culinary techniques. By 2023, I was teaching friends and neighbors. What began as weekend workshops in community centers has evolved into comprehensive programs that help people discover the creativity and satisfaction of vegetarian cooking.

Fresh vegetables and herbs arranged on a rustic wooden cutting board, showcasing the colorful ingredients used in plant-based cooking

What Drives Our Kitchen

Real Food, Real Flavor

We don't believe in fake meat or complicated substitutions. Our approach focuses on making vegetables, grains, and legumes taste incredible on their own terms. A roasted cauliflower steak doesn't need to pretend it's beef—it just needs to be delicious.

Community Over Competition

Our kitchen is a judgment-free zone where questions are welcome and mistakes become learning moments. Whether you're transitioning from an omnivore diet or you've been vegetarian for years, you'll find your place here.

Skills That Stick

We teach techniques, not just recipes. Understanding how to build layers of flavor, balance textures, and use seasonal ingredients means you can create satisfying meals long after our classes end.

The People Behind the Plates

Our instructors bring diverse backgrounds and genuine passion for plant-based cooking. We're teachers, home cooks, and food enthusiasts who believe great vegetarian food can change how people think about eating.

Kieran Thornfield

Lead Culinary Instructor

Former restaurant chef who discovered that vegetables could be just as exciting as any protein. Kieran specializes in Mediterranean and Middle Eastern plant-based techniques.

Brenna Caldwell

Nutrition & Wellness Coach

Registered nutritionist who helps students understand the health aspects of plant-based eating without getting overwhelmed by conflicting dietary advice.

How We Actually Teach

Forget intimidating chef demonstrations and complicated equipment. Our classes focus on techniques you can actually use in your own kitchen.

Every session starts with tasting. We want you to understand what we're aiming for before we show you how to get there. Then we break down each technique into manageable steps.

You'll work with seasonal ingredients from local Montreal markets. We source from vendors at Jean-Talon and Atwater because we want you to know where to find quality produce year-round.

Our goal isn't to turn you into a chef—it's to help you cook confidently at home and enjoy the process.

Classes are small—usually 8-12 people—so everyone gets individual attention. We cover knife skills, flavor building, meal planning, and storage techniques that actually work in real kitchens with real time constraints.

Students gathered around a kitchen island learning knife techniques for vegetable preparation

Beautifully plated vegetarian dish featuring roasted vegetables and fresh herbs

Ready to Start Cooking?

Our next program series begins in September 2025. Whether you're completely new to vegetarian cooking or looking to expand your skills, we'd love to have you join our kitchen community.

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