This project is the essence and foundation of plant-based education. In meat-based cuisine, protein content isn’t a question. With plant-based cuisine, the first question is, “Where does one source their protein?”. This project will comprehensively teach the following basic content from a culinary perspective giving the chef and consumer the simple essentials.
How to calculate individual protein needs
Where to find the best plant-protein rich ingredients
How to prepare plant-proteins using ancient and modern classical cooking techniques
Development of classical and modern entrée recipes for professional food service operations while delivering on taste, nutrition, perceived value and food cost
Education around pulses (beans, lentils, and peas) as the primary balanced protein source for human