Plant-Protein Education

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