Press
Releases |
| January
2005
‘Catering
for Vegetarians’ With the rising popularity of meat-free food, professional menu planners and caterers can’t afford to offer a solitary uninspired ‘veggie option’ at the end of their menu. As consumer tastes become ever more sophisticated, the best establishments offer customers an interesting, varied selection of appealing vegetarian dishes. It is also vital to inspire customer confidence and trust by ensuring that kitchen staff understand what vegetarians do and don’t eat, and that the food preparation regime prevents any ‘cross contamination’ issues. Unfortunately many catering courses have not caught up with consumer preferences and allocate little or no time to ‘vegetarianism’. As a result, many professional kitchens are unsure how to best meet the needs of customers who want to eat vegetarian food. The new two day ‘Catering for Vegetarians’ course at the Cordon Vert School, has been developed to give professional caterers practical guidelines, information and inspiration to provide first rate vegetarian food that all their customers will enjoy. Students completing the course will not only gain knowledge of vegetarian diets, suitable ingredients, and pitfalls (cheese, alcohol, confectionary, additives), they will also learn how to use protein alternatives, and how to adapt meat and fish recipes. Course dates for 2005/6 are: The course costs £450 plus VAT per delegate. This includes two nights accommodation, two days teaching, all ingredients, meals, teaching notes and recipe pack. For more information or to book a place, telephone the School on 0161 925 2014 or visit www.vegsoc.org/cordonvert. Notes for editors • For more press information please contact Kerry on 0161 925 2012, 07973 108 165, or kerry@vegsoc.org. Visit www.vegsoc.org/cordonvert for lots more information. • The Cordon Vert
School is located in Altrincham, Cheshire, close to the M56 and rail
links. Press
Officer press@vegsoc.org
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