The Potential of Plant-Based Cuisine: Culinary Conference
Join Le Cordon Bleu London for a dynamic, live-streamed panel discussion titled "The Potential of Plant-Based Cuisine". This thought-provoking session will bring together leading chefs and industry experts to explore how plant-based cuisine is transforming culinary education and reshaping the global food industry.
In this engaging 1-hour panel discussion followed by a live Q&A, our expert panellists will delve into the exciting developments and opportunities within the plant-based culinary landscape.
Key themes include:
- Plant-Based vs. Vegan: What’s the Difference and Why It Matters
- Sustainability & The Business of Plant-Based Cuisine
- Recipe Development & Culinary Creativity
- Industry Innovation & Consumer Trends
- Career Pathways & Opportunities for Plant-Based Chefs
Meet the Panellists
- Chef Colin – Senior Cuisine Teaching Chef at Le Cordon Bleu London – (Host)
- Axel Katalan - Founder of Julienne Bruno a London-based food company that creates plant-based, fermented cheeses and other food products inspired by gastronomy.
- Louise Macbeth - Co-Owner of Beck Hall in the Yorkshire Dales, England’s first 100% plant-based hotel
Key Details
- Date: Wednesday 12th November 2025
- Time: 2pm - 3pm
- Venue: Online
- Registration: Register for the live stream links using the form below
