Le Cordon Bleu London hosted a dynamic, live-streamed discussion titled "The Potential of Plant-Based Cuisine" on Wednesday 12th November. This thought-provoking session brought together one of our leading chefs and Louise Macbeth, Co-Owner of Beck Hall in the Yorkshire Dales, which is England’s first 100% plant-based hotel, to explore how plant-based cuisine is transforming culinary education and reshaping the global food industry.
This engaging 1-hour discussion included a live Q&A, with our expert panellists delving 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
Louise Macbeth - Co-Owner of Beck Hall in the Yorkshire Dales, England’s first 100% plant-based hotel
