Plant-Based Culinary Mastery
Master the art of vegetarian and vegan cooking through hands-on learning with Montreal's most passionate plant-based chefs
Start Your JourneyLearn from Culinary Artists
Chef Emilian Thornwick
Mediterranean Plant-Based Specialist
Emilian spent eight years perfecting traditional Italian techniques with plant-based ingredients. His approach to creating rich, satisfying flavors without animal products has transformed how our students think about Mediterranean cuisine.
Chef Isadora Bramwell
Asian Fusion & Fermentation Expert
With deep knowledge of Korean and Japanese plant-based traditions, Isadora teaches students how to build complex umami flavors through fermentation and careful ingredient selection. Her classes always fill up first.
Chef Cordelia Ashford
Pastry & Dessert Innovation
Cordelia revolutionized vegan baking in Montreal before joining our team. She'll teach you how to create incredibly indulgent desserts and pastries that happen to be completely plant-based — but taste like pure magic.
Your Culinary Journey Unfolds
Our comprehensive program spans six months, taking you from basic techniques to advanced plant-based mastery. Each phase builds naturally on the last, so you develop real confidence in the kitchen.
Foundation Skills
Knife work, flavor building, and understanding plant proteins. You'll master the basics that make everything else possible.
Global Techniques
Explore Asian, Mediterranean, and Latin American approaches to plant-based cooking through hands-on practice.
Advanced Methods
Fermentation, molecular gastronomy basics, and creating restaurant-quality presentations at home.
Menu Development
Design your own signature dishes and learn to cook intuitively with seasonal ingredients.
Questions About the Program
When does the next program start?
Our autumn 2025 cohort begins September 15th, with classes every Tuesday and Thursday evening. We also offer weekend intensives starting in November 2025 for those with busy weekday schedules.
What if I'm completely new to cooking?
Perfect! About half our students start with minimal kitchen experience. We begin with absolute basics and build from there. Our instructors are skilled at meeting everyone where they are.
Do you provide ingredients and equipment?
Yes, all ingredients for class sessions are included. We provide professional knives and equipment during classes, plus recommendations for building your home kitchen gradually.
Can I attend if I'm not fully vegetarian?
Absolutely. Many students want to add more plant-based meals to their repertoire or cook for vegetarian family members. Our focus is on delicious food that happens to be plant-based.
What's the class size like?
We keep groups small — maximum 12 students per session. This ensures everyone gets individual attention and plenty of hands-on practice time with each technique.
Is there ongoing support after graduation?
Our alumni community stays connected through monthly cooking circles and seasonal workshops. Plus you'll have access to our recipe database and can always email instructors with questions.
