Over the past few years, the number of vegetarians has been growing steadily. Today, many restaurants offer a vegetarian menu and vegan restaurants are opening. The reason for this is the new food trends which aim to allow everyone to eat anywhere without being restricted by certain diets. Restaurant owners have been forced to conform to this trend and are showing that it is possible to cook gourmet and vegetarian / vegan food at the same time.
To cook vegetarian or vegan is above all to be sensitive to socio-cultural behaviour. The fact that vegetarianism and veganism are becoming more and more popular is not insignificant. It is clear that certain resources such as meat are running out and it is therefore the duty of all chefs to embrace this change by opening up to a new way of cooking without compromising their identity. It is a question of enriching the restaurant owner's menu to allow those who have chosen vegetarianism or veganism to find themselves everywhere.
Cooking vegetarian or vegan also means having a thorough culinary culture. Indeed, a knowledge of vegetables, legumes, cereals and other fruits is essential. It is necessarily accompanied by skills in combining foods. Vegan cooking is therefore the best place to innovate.
To acquire these skills, Le Cordon Bleu offers several diploma courses. Theory and practice are at the heart of the programme. Le Cordon Bleu culinary courses are taught by top chefs under the direction of Chef Eric Briffard, Meilleur Ouvrier de France in 1994, and are designed to train students in a professional and realistic setting. Throughout the year, Le Cordon Bleu welcomes distinguished guests whose objective is to provide students with technical skills but also a motivating testimony to which they can relate.
Students who choose the Diploma in Plant-Based Culinary Arts will be able to enrich their culinary repertoire thanks to a thorough knowledge of the products they will be required to handle. Creativity is the key word in this training. The teaching chefs are keen to pass on their knowledge and their love of plant-based cooking.
In this training, students will be trained in the classic culinary techniques applied to vegetarian and vegan diets. Together with their peers, they will find the best combinations by revisiting or inventing recipes.
The training consists of 22 hours of classes per week for 3 months. Two start dates per year are organised in January and July for a tuition fee of 8,500 euros including the application cost. For new students, an additional 1,300 euros will be required to purchase a student kit.
The versatility of the Cuisine Diploma also allows for training in plant gastronomy. The three levels (basic, intermediate and superior) include skills in this area.
For the Basic Cuisine Certificate, students will have the chance to visit the institute's roof garden and learn more about the products that make up the foundations of plant-based cuisine: vegetables.
The students of the Intermediate Cuisine Certificate will attend theoretical classes on vegetables and seafood. At the same time, they will learn about pesco-vegetarianism.
Finally, the Superior Cuisine Certificate is intended for students who have already gained significant experience in the restaurant owner's trade or who have reached an advanced level. They are free to create dishes that correspond to their identity. If your cuisine is vegetarian or vegan, all you have to do is express it in your dishes.
Cost of the programme : 31,900 euros, including application fee, course content, uniform, equipment provided and activities. The programme can be completed in 9 months for the standard format or in 6 months for the intensive mode. It is also possible to combine the theoretical training with a 4-month work placement. Students will graduate with the Cuisine Diploma with Internship Pathway and the training will last between 14 and 16 months.
Together with Chef Guillaume Siegler, students will be trained on food trends and nutrition principles. This 3-month course focuses on food choices and allows students to develop recipes in line with current trends. Candidates do not need to have any particular experience to attend these courses, they just need to be passionate and interested in trendy diets (vegetarianism, veganism, gluten-free, etc.) which are at the centre of current food issues.
To attend the Gastronomy, Nutrition & Food Trends programme, candidates will have to pay 7,900 euros for the tuition fees and an additional 1,300 euros for new admissions to provide them with the student kit.
Finally, Le Cordon Bleu has opened 2.5 hour culinary workshops to learn two vegetarian recipes and take them home to enjoy with family and friends. In these workshops, which are held once a month, participants follow the chefs' advice to create original and tasty recipes. They are open to the public for 150 euros and can even be offered as a gift voucher for the same price.
All the courses are given in French and then translated into English to allow as many people as possible to follow all the programmes. For all practical information, please visit our website in the Contact Us section.
Originally from Belarus and a former student of the Diploma of Cuisine, Daria Tartrais has managed to create a vegetarian and environmentally friendly catering service. She says: "From the age of 15, I developed an interest in vegetarian food. People around me were always prejudiced against this cuisine, and I used to prepare delicious dishes to show them that they were wrong! French gastronomy uses a lot of vegetables, so I learned various techniques and recipes while studying at Le Cordon Bleu Paris."
For her part, Elena Karp emphasises the importance of seasonality within the institute. By combining technical skills and personal values, Elena has embarked on an educational project: "What I have created is a recipe book that focuses on customisable and seasonal dishes. They can easily be adapted to highlight the fresh products of the season, in relation to the time available to cook or the occasion."
Culinary arts is a broad sector in which everyone can find something to do. Plant-based diets support this openness while underlining the need for responsible consumption. It is possible to make healthy and tasty dishes while remaining in line with vegetarianism or veganism. Le Cordon Bleu opens its doors to French and international students to learn French culinary techniques and to discover the wide range of plant-based products.
Copyright © 2023 Le Cordon Bleu International B.V. All Rights Reserved.