Matthew Kenney, celebrity chef, author, and wellness entrepreneur’s FOOD FUTURE INSTITUTE is an online education platform designed as the ultimate solution for anyone who either wants to learn how to prepare plant-based cuisine at home or improve upon and expand their current culinary skills. Chef Kenney is known for creating the world’s first plant-based culinary schools fifteen years ago, and now he’s back at it, this time on your screen. FFI Foundations is available for 20% off with code: HOLIDAY now through 12/31. It’s the perfect gift for yourself or someone you love.
The heart of Food Future is innovation, it is founded on a forward-thinking philosophy and constant progression by the tastemakers, trendsetters, visionaries, and pioneers of new ideologies in the market, many of whom helped to create this very course. Food Future is revolutionary, it has the power to transform how you relate to food, wellness, and the world around you.
The foundational course comprises nearly one hundred bite-sized classes, each containing a short video lesson featuring Chef Kenney as he leads you through a recipe in the comfort of his kitchen, and yours. The lessons are each accompanied by written materials, recipes, and images to guide you through, as well as ongoing support via chat and email. The student is encouraged to move through the course sequentially, as if on a journey from the essential to the elaborate plant-based food, cooking techniques, and recipes.
The course is designed for everyone, meaning you can consume it as quickly or slowly as you’d like and is created out of pure joy. It is the living, breathing epitome of Chef Kenney’s passion for creating delicious food that is fun to cook, good for your body, and in harmony with the planet. Whether you are a home cook or a professional chef, Food Future is the perfect addition to your culinary skillset. Throughout, there are multiple (optional) benchmarks and tests where you’ll have the opportunity to receive direct feedback from one of the FFI experts. Upon completion, the student receives a certification by the Food Future Institute, provided the student completes the course within one year.
Expect to learn about everything from knife skills and kitchen essentials to how to make a plant-based dinner in less than thirty minutes, create your own vegan cheeses, or wow your friends, family, or boss (if you are a professional chef) with a five-course tasting menu. Classes will include basics like knife skills, along with recipes, including:
● MUSHROOM ESCABECHE
● SMOOTHIES + SUPERFOOD POWER TRUFFLES
● FERMENTATION
● BUTTERNUT SQUASH MAC N’ CHEESE
FOOD FUTURE INSTITUTE is one of many new projects for Matthew Kenney Cuisine in the year ahead, as several MKC establishments and products are slated to debut in new cities throughout this spring and summer. In addition to expanding FFI with additional courses, live classes, and more, Double Zero is currently expanding into four additional locations throughout Boston, Baltimore, and Brooklyn, all to open this year. The popular concept is also launching Double Zero Pizza, a line of unique, plant-based frozen pizzas available at select supermarkets in Fall 2020. Other restaurants slated to open include: AYRE, an Ayurvedic restaurant in Palm Beach, AVIVAR, Hungry Angelina in Brooklyn, and SESTINA in Philadelphia. These openings precede another slew of retail product lines from the MKC Group, which will pop up later this year.
To register for the course for 20% off through 12/31, click here.
ABOUT MATTHEW KENNEY CUISINE:
Matthew Kenney is one of the world’s first leading chefs at the forefront of plant based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks.
