Catering Students expand culinary horizons with Plant-Based workshop

Catering students at EKC Folkestone College recently broadened their culinary expertise with an innovative plant-based cooking workshop.

The session was led by Mauro of Made in Hackney, a fully vegan community cookery school and charity, alongside Lee and James from Dr Legumes, a local Community Interest Company and restaurant based in Folkestone.

Designed to enhance their professional skills, the practical session encouraged students to explore sustainable cuisine while learning modern cooking techniques.

The day began with a plant-based food quiz that tested students’ knowledge of ingredients and nutrition. This interactive start set the tone for the rest of the workshop, which guided students around the preparation of creative dishes.

Highlights included BBQ pulled jackfruit burritos with refried beans and mango salsa, and beetroot brownies—a surprising yet delicious dessert that showcased the versatility of plant-based ingredients.

“Before this session, I didn’t really know much about plant-based cooking,” shared Level 2 student Connor. “This workshop expanded my knowledge and showed me how I can use ingredients like mushrooms to create healthier options. It’s inspired me to make some healthier choices and experiment more with plant-based recipes.”

The workshop emphasised creativity with food, as the students worked with unfamiliar ingredients, like jackfruit, and learned techniques for incorporating vegetables into sweet dishes.

Level 2 student Dakota reflected: “I didn’t know half the stuff we cooked today. It’s been eye-opening to see all the things you can do with plant-based foods. The brownies really amazed me—beetroot in a dessert isn’t something I’d ever think of, but it works so well.”

The session also provided insights for the future chefs, into the growing demand for plant-based cuisine in the restaurant industry.

Level 2 student Jordan said: “It’s clear that restaurants are shifting towards plant-based cooking. This workshop showed me how healthy and tasty plant-based options can be. The idea of replacing chicken with something like jackfruit is really cool. I’d recommend this experience to other students so they can learn how to incorporate more sustainable choices into their cooking.”

Mauro, of Made in Hackney, praised the students’ engagement and progress: “The key takeaway is helping students think creatively about opportunities beyond traditional cuisine. By integrating more plant-based ingredients into their repertoire, they’re not only contributing to a sustainable future but also enhancing their versatility as chefs.”

The impact of the workshop has already extended into the students’ regular coursework. Many have begun incorporating sustainable alternatives into their recipes. Lee, co-director of Dr Legumes, highlighted the importance of such initiatives: “It’s a joy to work with students locally and see them embrace plant-based cooking. These young chefs are the future of our food industry, and it’s inspiring to see their enthusiasm for healthier, more sustainable choices.”

James, also from Dr Legumes, emphasised the practical benefits of the workshop: “We introduced students to jackfruit because it’s fibrous and protein-rich, offering a meaty texture without compromising on nutrition. The students were initially sceptical but ended up clearing their plates, realising just how tasty plant-based recipes can be.”

Students left the workshop with newfound inspiration, such as Connor, who is now ready to explore plant-based cooking further. “This experience has motivated me to try more plant-based dishes as it’s not just about the healthier eating side, but you can also create flavourful meals.”

If you’re feeling inspired by this workshop, and want to learn more, you can explore our Catering courses online and apply today for September.