Reimagine plants as a powerful force for change
Deliver sustainable and flavorsome plant-forward menus with our evolving Plant-Forward Kitchen program, designed by the world's premier culinary college, The Culinary Institute of America in collaboration with Google.
Good for business
Good for the planet
Animal protein has long been the hero in culinary training. However, more responsible sustainability practices and growing consumer demand forces us to rethink how we train and upskill kitchen teams.
Plant-Forward Kitchen will prepare cooks and chefs to better understand ingredients, learn important new cooking techniques and maximize nutritional balance.
More sustainable menus
Onboarding Learning Paths get new hires guest-ready, quickly.
Improved margins
Onboarding Learning Paths get new hires guest-ready, quickly.
Gain and retain top talent
Onboarding Learning Paths get new hires guest-ready, quickly.
A sample from
Plant-Forward Kitchen
25 Courses created to elevate the plant-forward cooking skills and culinary confidence of kitchen teams and veteran chefs.
Introduction to the Plant-Forward Kitchen Initiative
This course introduces learners to the principles of plant-forward cooking as well as the Menus of Change© initiative - a collaboration between the CIA and the Harvard T.H. Chan School of Public Health.
Sautéing and Frying
When you’re moving vegetables from the sidelines to the center of the plate, your team needs to know how to apply traditional cooking methods to deliver a plant-forward masterpiece.
Plant-Based Stocks and Thickeners
Stocks and thickeners form the foundation of the culinary arts. This lesson will guide your team to set the scene with well-balanced flavors.
Discover the complete digital
culinary apprenticeship
Created in collaboration with the Culinary Institute of America, Plant-Forward Kitchen forms part of Lobster Ink’s full culinary digital training solution. Find out more about the other digital training programs available in this category, ProChef® 1 and Baking & Pastry.
