Professional Plant-Based Certification Course


The course is jam packed with other short instructional videos, tips, and techniques.

The Path is the Win
Diet and Obesity Rates
Batch Cooking
Practice Using a Bench Scraper
What is Brunoise?
Mincing, Dicing & Cutting Onions
How to Prepare Tomato Concassé
Diabetes Rates
Marinating Mushrooms
Grinding Your Own Spices
What is a Mortar and Pestle?
Soaking Flax & Chia Seeds
Buddha Bowl Inspiration
How to Make Dried Vegetable Powders
Sweetened Non-Dairy Milk
Chilis - Turning up the Heat
Cooking Seitan in Stock
How to Peel a Tomato, Peach or Plum
What is Couscous?
How to Prepare Kale
Rolling Seitan Sausages
How to Make a Balsamic Reduction
Grilled Tempeh w/ Barbecue Sauce
The Water Test
How to Pit and Dice an Avocado
How to Pit Olives
How to Roast / Toast Nuts
What is Mirin?
Using Props to Illustrate Key Concepts
How to Dry-Sauté
Soft Tacos w/ Refried Beans, Salsa & Guacamole
Map of Cooking
Platform Tour
How to Cut Citrus Wedges
How to Segment Citrus Fruit
How to Turn a Pomodoro into a Puttanesca Sauce
Proper Handwashing
What is Mise en Place?
Cooking Risotto in Advance
How & Why to Soak Nuts
How to Make Raw Linguine & Fettucine Noodles
Chad Sarno discusses Agar
Hydrating Agar
Blanching & Parboiling Vegetables
What is Gluten?
Acids for Vinaigrettes & Dressings
Choosing Tomatoes for Tomato Sauce
The Cacao Tree
The Texture of Roux-Based Soups