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Plant-Based Boot Camp




There’s a reason why the consumption of plant-based foods is becoming more and more popular. Studies show when you mostly eat veggies, fruits, nuts and legumes, it may help prevent chronic illnesses such as diabetes, high blood pressure, heart diseases, digestive issues, obesity, vision degeneration, and more.

In this weekend-long boot camp, we’ll help guide you into the plant-based cooking world where we’ll prepare and celebrate whole foods that are nutritious and delicious. We’ll also focus on cooking the right foods so you get enough protein, vitamins and minerals without sacrificing taste. So join us and let’s tap into the POWER OF THE PLANT. Please let us know of any dietary restrictions we should be aware of before the first day of class so we can best accommodate your needs.

Class Schedule
Sat: 2:30 PM – 8:30 PM
Sun: 2:30 PM – 8:30 PM
Total: 12 hours

Skill Level
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.


CulinaryLab® Cooking School is fully operational during the ongoing coronavirus pandemic. Learn more about our safety measures by clicking here.


  • Dairy free pasta and sauce
  • Work with soy products
  • Vegetable/grain cookery
  • Pickle vegetables
  • Plant-based alternatives and substitutions for menu items
  • Plant based pureed soup


Day 1

  • Spicy Carrot and Ginger Soup with Harissa, vegetable stock, toasted pine nuts and Italian parsley
  • Wheat Berry Salad with radicchio, dried cherries, pecans, and herb vinaigrette
  • Tofu based Fresh Pasta with cashew béchamel sauce, and portobello bacon
  • Cauliflower Steak with Olive Pistou

Day 2

  • Veggie Burger made with sweet corn and chickpeas, spiced vegan mayo, watercress, brioche bun, and crispy onion rings
  • Vegetarian Tacos with creamy avocado sauce, pickled red onion, cilantro, cabbage, lime, and black beans.
  • Vegetable Paella with chickpeas, smoky rice, saffron, bell peppers, artichokes, sweet peas, Kalamata olives, white wine, and Italian parsley.

Refund Policy

Refund Policy

We understand that “life happens”, and that you may not be able to make it to class. Because we purchase food, schedule staff, and fill spaces for our classes in advance, it’s important that you let us know ASAP if you won’t be able to make it. Below is our refund policy:

Cancellations more than 2 weeks in advance of the first class: Full refund
Cancellations 6 to 14 days in advance of the first class: Class credit
Cancellations 5 days or less: No refund or credit available, but you can send a friend in your place

Refunds will be processed within 15 days of refund request.

Make-up Classes for Series:
Once the first day of class begins, make-up classes may be available for students who miss a day provided that they inform the Student Relations Manager at least seven days prior to the absence. In order to help our students make-up exactly what they missed in their series, students can sign up to take the topic they missed during another scheduled series. To keep class sizes small we limit the total student count to be 16 per class. There are no make-up classes offered for boot camps.

What to wear & bring

What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.

What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.