Plant-Based Cooking for Foodservice Professionals

Everything you need to make delicious plant-based dishes. Available for free.

  • Videos

    We offer two plant-based culinary courses. The courses feature over 30 videos that cover everything you need to know to succeed with plant-based options in your commercial kitchen.

  • Recipes

    These courses showcase over 26 plant-based recipes, all of which are easy to make, scalable and can be modified to accommodate allergies or dietary restrictions. Over 200 other recipes are provided as an additional resource.

  • Assignments

    At the end of each section, we suggest a cooking assignment to test your new plant-based culinary skills.

  • Topics

    This course covers a wide variety of plant-based cooking topics. Sections include plant-based milks, cheeses, proteins, sauces, baking and traditional recipes.

Instructors

Chef Amy Symington

Culinary Specialist

Amy Symington, M.Sc. is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada. Aside from having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy is currently doing her PhD in nutritional sciences at the University of Toronto and has over 20 years experience in the food industry including in restaurants, cafes, large quantity and catering, private events and galas as well as extensive volunteering in community kitchens. Amy is the Culinary Nutrition Program Coordinator at Gilda's Club Greater Toronto (GCGT), a not-for-profit cancer organization, and is the Culinary Nutrition Specialist for Humane Society International (HSI) Canada. She volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide.

Chef François Murphy

Culinary Specialist

Chef François Murphy is a seasoned food industry veteran of over 20 years. He has specialized in plant-based and vegetarian cooking since 2009. Driven by immense respect and love for food, his calling to plant-forward living has provided François with a limitless desire to create, teach and share the delicious recipes of Forward Food.

Riana Topan

Program Manager

Riana Topan is a campaign manager with Humane Society International/Canada, which together with its affiliates is one of the largest animal protection groups in the world. She works to protect farm animals by advocating for higher-welfare policies and regulations, and she manages HSI/Canada’s innovative Forward Food program.

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FAQ

  • What is Forward Food?

    HSI/Canada and Friends of HSI’s Forward Food program helps institutions and businesses across Canada increase their offerings of delicious and nutritious plant-based options that are better for the animals, the environment, and human health. Forward Food provides culinary trainings, recipes and menu development support, educational sessions and help with marketing and communications – for free!

  • What is the cost of these courses?

    There is no cost to take these courses – it’s free to sign up! In order to access the training, we ask that foodservice professionals take the Forward Food Pledge on behalf of the business or institution they work at. By taking the Pledge, you commit to making the food offerings/menus at your operation at least 20% more plant-based within approximately two years. Before you can access the course videos, you must complete a survey at the beginning of the course where you agree to take the Forward Food Pledge. You will then be able to complete the course, and a member of the Forward Food team with be in touch to discuss your commitment further.

  • How long do I have to complete the course?

    As long as you need. These courses are designed so that you can go through the videos and assignments at your own pace.

  • Do I get a certificate of completion at the end?

    Yes, all participants who complete the course will receive a certificate at the end.

  • I have a question. Who I can I contact for help?

    Please contact us at [email protected].