Foster and develop innovation and creativity in entry-level chefs through plant-based cooking

Foster and develop innovation and creativity in entry-level chefs through plant-based cooking
activity:
Foster and develop innovation and creativity in entry-level chefs through plant-based cooking
date:
Thursday, 12 May - Friday, 13 May
place:
Jeddah - Kayanspace
time:
01:00 pm - 09:00 pm

Foster and develop innovation and creativity in entry-level chefs through plant-based cooking

The Culinary art week targets participants who are interested in careers in the culinary field to develop new techniques in looking at their local industry. Our global experts will bring about unique learning from developing conceptual approaches in gastronomy experience, to new insights of food presentation and styling and an understanding of how food is represented in the publishing world.

 

Participants are given the latest theories on plant-based cooking. This includes nutritional trends, food science, and presentation techniques.

 

- Use the Map of Cooking to plan and articulate your meal

- Assess your meal for functionality and nutrition

- Describe key kitchen tools and equipment

- Generate and assess the menu for presentability and palatability

- Demonstrate kitchen leadership by collaborating and communicating with peers

 

About the Expert (Mahmoud Wazzan)

- Consults in the ME region and teaches gastronomy in the French school Pigier, and the American University of Beirut

- Special expertise in plant-based cooking

 

The workshop will be in Arabic

 

Workshop Duration

6 hours/ 1 day

May 12, from 3 p.m. to 9 p.m.

May 13, from 1 p.m. to 7 p.m.


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Jeddah - Kayanspace

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