4 Seasons
– Vegetables as the centrepiece of the plate
Seasonal, plant-based and delicious: in this workshop, we’ll show you how seasonal vegetables work and taste in commercial kitchens – without putting guests off. In the practical session, we’ll cook dishes suited to the micro-season, focusing on great flavour, simplicity and preparation methods suitable for commercial kitchens. Theoretically, we’ll cover availability, cost-effectiveness, quality characteristics and the added value for communication.
Key topics
- Making the most of vegetable variety
- Simple, commercial-kitchen-friendly preparation
- Skilfully showcasing the current season
