Whole Food Plant-Based Cooking

Whole Food Plant-Based Cooking

10 October 2017, Zürich, Switzerland

A one day Whole Food Plant-Based Cooking workshop as presented by Chef Jack McNulty!

  • Food topics will include instruction on preparing and using legumes, vegetables, whole grains, nuts & seeds, spices & herbs and fruits.
  • Cooking techniques will feature pressure cooking, roasting/baking, blanching, boiling/ and sautéing.
  • Additional topics will include discussion and instruction on using aquafaba, yeast extracts, seasoning without adding salt, how to use fats, how to avoid fats, cooking without fat, controlling temperatures in food.
  • Discover healthier alternatives in sweets and snacks.

This workshop will feature plenty of cooking time before sitting down to enjoy a multi-course lunch.

The course will be presented in our very own kitchen loft as operated by our sister company, Laughing Lemon Food & Wine.

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Plant-Based Cooking For A Healthy Lifestyle

Plant-Based Cooking For A Healthy Lifestyle

28 September 2017 - 30 September 2017, Zürich, Switzerland

Our Plant-Based Cooking for a Healthy Lifestyle workshop is designed for those interested in taking an intensive dive into the world of plant-based cooking/eating. It is for those who are serious about following this lifestyle and interested in exploring the latest techniques in plant-based cooking. We believe you will learn valuable new skills during your stay, but more importantly, we hope your experience will help keep you healthy for a long time.

The dates for the next workshop are September 28-30. Each day will begin at 8am with an optional breakfast. The first lesson will take place at 9am, followed by lunch and an afternoon break. The afternoon session will start at 3pm with a group cooking exercise and a light dinner at 18:30. We recommend arriving one night early if possible…and if you do, please join us in our kitchen for a dinner (between 18:00 and 20:00).

The workshop will be 100% plant-based. We intend to follow dietary advice from Professor George Jelinek, Forks Over Knives and Dr. Michael Gregor. The instruction and recipes will be offered by Professional Plant-Based Chef Jack McNulty and his partner and Nutritional Advisor Silvia Gautschi McNulty. The workshop will feature:

  • About 24 hours of professional instruction during the three days
  • Breakfast, Lunch and Dinner (probably some sweet stuff and a bit of wine too)
  • Demonstration and ‘Hands-On’ Participatory Cooking
  • A Farmer’s Market Visit
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