In the Lab:
Application of using edible flowers and micro greens for flavour and plating. How to make sushi rice and create a variety of sushi rolls. Gluten free options for easy catering with a fresh flair. Applying Knife skills such as; cubing, mince , dice, chop, chiffonade, & julienne. Verity of cooking techniques and elevating raw ingredients.

Recipes:

1. Summer Rolls + Peanut Sauce
2. Customizable Sushi Rolls
3. Sweet Potato Caesar salad in bib lettuce cups

In the Classroom:
In the culinary industry understanding flavour profiles is crucial; they are the building blocks for every great dish. Elevate your cooking with the five flavour profiles that we will dive into and map out in an easy guide with plant-based ingredients. Stop and smell the roses with a deep dive into edible flowers and micro greens!

This course will be in length of 5 hours (including Lab & Classroom).

Multigenerational homesteading chef with an extensive background in plant-based cuisine. Chef Clarissa Smith was the lead chef on a diabetic study, she has operated and created a vegan meal kit business as well as years of creating new and exciting plant-based recipes at a non-for-profit organic plant-based restaurant community space. Her passion goes beyond making food sustainable and nourishing but also down right tasty. Chef Clarissa has awards in environmental awareness and agriculture practices and is featured on Hamilton Eats coming this summer on Cable 14.