Plant Prospects is delighted to welcome Graeme Collie, Executive Chef at King's Food and his team of head chefs from King's College London for a discussion on Plant Based Catering at Scale.
Overview
Who is this for?
Catering Managers and chefs who design menus.
Why should I take part?
If you want to learn about growing your plant based offer, then Graeme's your man. Under his leadership, the award winning catering team at King's have have grown their plant based offer to 70%. They are a sizeable machine with £12M turnover across 7 restaurants, serving thousands of customers per year.
How will it help me?
During the session, you will learn …
- Growing your plant based offer
- How to successfully cook plant based meals at scale
- Common challenges and how to address them
- The wins they have celebrated on their journey
And answer any questions you have about introducing more plant based options on your menu.
Pricing
All Members
£0.00
FAQs
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