Lundi 02 décembre - Lancer son offre végétarienne
Environment
Lundi 02 décembre - Lancer son offre végétarienne
réserver en ligne Auberge de Jeunesse de la Rochelle - Avenue des Minimes
17000 - La Rochelle
17000 - La Rochelle
DATE: Monday November 18, 09h to 17h
RATE: €100 per participant (€177 / participant paid by LRTE).
MAX NUMBER OF PARTICIPANTS: 12
PLACE: La Rochelle Youth Hostel
FOR WHOM: Chefs
RATE: €100 per participant (€177 / participant paid by LRTE).
MAX NUMBER OF PARTICIPANTS: 12
PLACE: La Rochelle Youth Hostel
FOR WHOM: Chefs
PROGRAM:
Morning :
● Defining the composition of a vegetarian menu
● Practical exercise: identifying vegetarian protein sources
● Realize 10 vegetarian recipes in pairs among the examples:
- Chickpeas and cauliflower tikka masala, pearl barley
- Creamy split pea dahl
- Butternut, mushroom and lentil parmentier
- Tajine of chickpeas, apricots and almonds, bulgur with
orange and cinnamon
Noon: Recipe tasting (up to 10 additional guests possible)
Afternoon:
● Debriefing the production process
● Discover the ecological and nutritional challenges of protein diversification
● Communicate with your teams and guests to get them on board with this new approach
OBJECTIVES:
→ Define the composition of a vegetarian menu
→ Identify vegetarian protein sources
→ Master 10 essential vegetarian recipes
→ Discover the ecological and nutritional implications of
vegetarian cuisine
→ Adapt your offer to increase the take-up rate of vegetarian dishes
A FEW WORDS ABOUT ALAIN
A trainer with over 22 years' experience in the restaurant business, Alain has already trained over 100 chefs in vegetarian cuisine in the Nouvelle Aquitaine region.
Morning :
● Defining the composition of a vegetarian menu
● Practical exercise: identifying vegetarian protein sources
● Realize 10 vegetarian recipes in pairs among the examples:
- Chickpeas and cauliflower tikka masala, pearl barley
- Creamy split pea dahl
- Butternut, mushroom and lentil parmentier
- Tajine of chickpeas, apricots and almonds, bulgur with
orange and cinnamon
Noon: Recipe tasting (up to 10 additional guests possible)
Afternoon:
● Debriefing the production process
● Discover the ecological and nutritional challenges of protein diversification
● Communicate with your teams and guests to get them on board with this new approach
OBJECTIVES:
→ Define the composition of a vegetarian menu
→ Identify vegetarian protein sources
→ Master 10 essential vegetarian recipes
→ Discover the ecological and nutritional implications of
vegetarian cuisine
→ Adapt your offer to increase the take-up rate of vegetarian dishes
A FEW WORDS ABOUT ALAIN
A trainer with over 22 years' experience in the restaurant business, Alain has already trained over 100 chefs in vegetarian cuisine in the Nouvelle Aquitaine region.
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