I am now offer workshops for professionals and will soon offer evening classes for home cooks.
Currently I have the professional workshop scheduled (see below)
I will be adding more casual evening courses for home cooks soon (contact me to register interest).
I'm am also available for consulting on a variety of bespoke projects. Please get in touch and let me know your requirements.
Plant Based Cuisine Masterclass - For food Professionals
20th November 2019 - SOLD OUT
12th March 2020 - ON SALE NOW
Price £250 (plus Eventbrite booking fee)
Event Description -
Training in contemporary plant based cuisine from acclaimed Chef Eddie Shepherd.
This workshop is aimed at food professionals looking to learn new skills, be inspired with new ideas, discover new ingredients, and broaden their knowledge around catering for vegan & vegetarian guests.
We will be covering a range of ideas from fundamental principles right through to modern groundbreaking techniques.
As the demand for great plant based cooking is exploding this workshop is an opportunity to be ahead of the curve and learn techniques and principles to create fantastic modern plant based dishes.
Eddie Shepherd is an award winning modern vegetarian chef, cookbook author and development chef.
At the forefront of contemporary plant based cuisine Eddie has made a prominent name for himself in the culinary world with his pioneering approach and artistic cooking.
With 15 years experience as a professional Chef Eddie has taken his modern, creative cooking around the world. From pop-up restaurants in Mexico City to Cyprus and China.
He runs the unique ‘Walled Gardens’ underground restaurant in Manchester, serving a modern 12 course plant based tasting menu in an informal atmosphere.
Eddie has worked with high profile clients such as Google, Waitrose, Vodafone, The Four Seasons Hotel, Animals Asia, BBC, ITV, etc as well as working with local community projects, cooperatives and charities.
About the day
This one day workshop condenses ideas and dishes Eddie has taught in longer multi-day sessions into a manageable, affordable one day experience.
The day will be mainly structured around demonstration, presentations, tastings and discussion in order to cover as much ground as possible in the shortest time.
The day is limited to 6 participants per day.
A simple lunch will be provided & we will be tasting a lot of items throughout the day.
Full recipes and detailed techniques will be provided along with ingredient samples to take away.
Some of the things we will cover
Plant based proteins
Creating Depth of flavour
Modern gelling agents
Emulsions without eggs
Working with Tofu
Using koji to transform ingredients
Vegetarian Sous Vide applications
Nut milks and applications
Fermented nut pates