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If you’ve ever dreamt of learning to cook at a vegetarian cookery school, take a look at the Cordon Vert School which offers short courses as well as a diploma for professional cooks and chefs. As a member of The Vegetarian Society, the school not only teaches vegetarian cookery but also promotes vegetarianism through its attendance at food shows, festivals and cooking competitions. The school is based in Parkdale in Altrincham, Cheshire and is close to Manchester airport.

Short vegetarian cooking courses

The Cordon Vert School runs one and two day courses for the general public. These courses either give cooking demonstrations or an opportunity to gain practical experience and are available though out the year. Cooking classes are based on eclectic themes such as Indian cooking, Moroccan cooking and mushroom foraging ‑ as well as courses on healthy eating.

Professional vegetarian courses

The Diploma training programme gives professional chefs a better understanding of vegetarian requirements and also inspires new approaches to planning and cooking vegetarian menus.

The first level introduces vegetarian catering over two days and covers such topics as ‘understanding vegetarian diets and nutrition, looking at suitable ingredients and pitfalls, as well as an introduction to vegetarian menu planning. The workshops will include a wide variety of recipes to encourage experimentation with taste, texture and presentation of vegetarian food.’

The second level introduces the ‘creative gourmet’ and is also a two-day course which looks at advanced menu planning and practical workshops ‑dietary restrictions, fine dining and creativity are covered.

An exam day takes the professional chef to level three’s diploma finals. ‘Candidates are required to design, in advance, a formal three course vegetarian menu to demonstrate a comprehensive understanding of the principles of vegetarian menu planning as well as professional cookery skills. Menus and shopping lists must be submitted to the Cordon Vert School four weeks before the date of the examination. During the first part of the exam day, candidates prepare these three course formal meals, and these are submitted for judging.’

The final stage sees professional chefs taking on a cooking challenge where they are given various ingredients and have to plan and prepare a two course meal within three hours. Candidates are then judged by a panel.

Vegan workshop

Professional chefs can also attend a one day Vegan workshop which enables them to address vegan clients’ needs more creatively. The workshop ‘provides a thorough understanding of what vegans do and don’t eat and will give you the confidence to be able to offer vegans a diverse menu. You will learn what to consider when making pastry, pancakes, mayonnaise and sandwiches as well as how easily everyday recipes can be made vegan by substituting simple ingredients.’

Chefs will feel confident about preparing vegetarian food on the whole, whether it’s for a pub, a small hotel or a fine restaurant.

Tags: cooking, vegan, vegetarian