Teaches Modern Vegetarian Cooking

Dominique Crenn

Dominique Crenn Teaches Modern Vegetarian Cooking

variant_1

Enjoy 7 days free

The promo may be over, but your opportunity isn't. Dive into the full experience, worry-free, with our 7-day money-back guarantee.

The offer has ended

Amount charged now

Your 7-day free trial starts today

Be one of the first 100 people to complete this course and you'll receive a limited-edition collectible designed and made by The Moonshot Factory.

Earn a rare collector's item

Proof you've trained with the world's best

Leadership and Decision Making Under Pressure

Save 40% on lessons from The Moonshot Factory, Google’s Innovation Lab.

Gift yourself results that pay off long after the holidays. Save 40% on lessons from The Moonshot Factory, Google’s Innovation Lab.

preblackfriday

Give yourself the gift that pays off all year. Save 40% on any course.

Save 40% on leadership lessons from the Navy SEAL Foundation.

Gift yourself results that pay off all year long. Save 40% on leadership lessons from the Navy SEAL Foundation.

This holiday, give them unlimited access to the best of the best.

You're on your way to receive up to 50% off!

From TIME ©2022 TIME USA LLC. All rights reserved. Used under license.

Times

Wirecutter

Reviewed - USA Today

Chef Crenn shares her deep connection to food and how her passion evolved into a celebrated career that showcases vegetables as the main attraction. She also shares an overview of the class lessons, which are structured as a tasting menu.

1. Meet Your Instructor

Meet Your Instructor

Explore Chef Crenn’s kitchen tools and special equipment for making modern vegetarian meals. Discover the pantry ingredients she always has on hand, including herbs and flowers.

2. Dominique's Essential Kitchen Tools

Dominique's Essential Kitchen Tools

In the first of three tomato lessons, learn how to dehydrate tomatoes by blanching them. Then turn the skins into powder.

3. Tomato: Enhanced

Tomato: Enhanced

Building on your blanching techniques, learn how to confit peeled tomatoes. You can also add the tomato petals you’ve already made to create a more intricate dish that can stand on its own or be incorporated into a recipe in the next tomato lesson.

4. Tomato: Illuminated

Tomato: Illuminated

Learn how to marinate tomatoes and make tomato water that you can turn into a gel. Then bring all of your new tomato techniques together in an elaborate dish.

5. Tomato: Evolved

Tomato: Evolved

Chef Crenn shows you how to check a melon for ripeness. Then she walks you through how to cut it, marinate it, and make it into ribbons.

6. Melon: Enhanced

Melon: Enhanced

Learn how to grill, roast, or cold smoke melon with Chef Crenn.

7. Melon: Illuminated

Melon: Illuminated

Continue exploring the many forms melon can take. Turn melon balls into surprising shapes, make melon water that you can transform into gel, try out marinating and grilling your melon, and wrap up with an elevated fruit salad.

8. Melon: Evolved

Melon: Evolved

Chef Crenn teaches you how to clean, confit, and roast leeks, and shows you the steps to make a warm vinaigrette. Prepare a béarnaise sauce to top it all off in an elegantly plated dish.

9. Leeks

Leeks

Learn how to make a mushroom stock that will serve as a base, along with vegetables, confit, and smoked egg yolks. Make mushroom foam, and slice and season mushrooms to incorporate into a beautiful dish.

10. Mushroom

Mushroom

Discover how delicious asparagus can be in three approaches: poached in vegetable stock, then grilled; peeled with a mandolin; and blanched and grilled to serve with crème fraîche.

11. Asparagus

Asparagus

Chef Crenn shows you how to make a classic French comfort food, parmentier, using zucchini, onions, and carrots instead of meat. Prepare a smooth potato puree to use in the dish and top it with cheese in individual ramekins or a larger serving dish.

12. Seasonal Vegetables

Seasonal Vegetables

Often overlooked, cabbage is incredibly versatile. Learn how to sear and roast cabbage wedges, ferment sauerkraut, pickle mustard seeds, and make a potent parsley oil to create a delicious dish.

13. Cabbage

Cabbage

In France, cheese and salad are served toward the end of a meal to cleanse the palate. For your final exercise, make a cheese mousse to be served in stylistically cut lettuce.

Menu

Sitemap

Home > Food & Drink > Dominique Crenn Teaches Modern Vegetarian Cooking