FFI HOME IS AVAILABLE ON MAY 1
April 21, 2021: Matthew Kenney, celebrity chef, author, wellness entrepreneur, and founder of FOOD FUTURE INSTITUTE, an online education platform, is excited to announce the launch of FFI’s second course, FFI HOME, which will open for enrollment on May 7, 2021.
The virtual learning platform, which was designed as the ultimate solution for both the home cook wishing to integrate plant-based cuisine into their culinary skillset, as well as semi-professional and professional chefs seeking to improve upon and expand their current training, released its inaugural course, Foundations: Phase I, exactly one year prior to the upcoming launch.
Chef Kenney is known for creating the world’s first plant-based culinary school (Matthew Kenney Culinary Academy) fifteen years ago, and re-entered the educational market last year through FFI, which has welcomed over 2,000 students from 6 continents, 70 countries, and nearly 40 U.S. states since its inception.
FFI HOME consists of approximately 12 separate modules, each containing a grouping of anywhere from 4 to 9 related lessons, with approximately 80 lessons total. The curriculum addresses the practical demands of leading a full-time plant-based lifestyle at home, providing a wide range of instructional material and helpful resources on how to sustain a kitchen that fosters ultimate health in a sustainable, low-impact way. Students will learn how to prep, plan and store the essential foods in their pantry and fridge; how to utilize the superfoods that heal, energize, calm, and restore; how to minimize waste through composting, repurposing, and reusing; and how to confidently sustain a plant-based lifestyle without added time and effort.
In the wake of 2020 and a global pandemic, one silver lining that has manifested, in both a public and private sense, is the renewed effort to prioritize health and wellness initiatives. FFI Home acts as a blueprint to a healthier lifestyle, not just through culinary techniques and proprietary recipes, but its guidance through sustainable practices such as how to prep, plan and store foods; composting and minimizing waste; utilizing superfoods to heal, energize, calm and restore; and the initiative and knowledge to become self-sufficient in the kitchen.
As with Foundations – Phase I, the format of FFI’s second course features in-depth videos, infographics, step-by-step visual guidelines, and an abundance of “student resources” that feature Gluten-Free guidelines, grocery lists, nutritional information, and more. Each lesson and their corresponding recipes were created by the talented chefs at Matthew Kenney Test Kitchen, the culinary nucleus of MKC and incubator from which all new menus, restaurant concepts, product development, and recipe testing for the broader company are created. FFI HOME features several chefs and instructors throughout lesson tutorials, who are also available via the student portal live chat for assistance and continued support.
Students should expect to learn everything from how to set up their kitchen, create their own pantry staples – like nut butters/milks, spice blends, condiments, and homemade tofu – to hosting a multi-course dinner party with friends and family.
Much of the course also focuses on the nutritional and functional standpoints of a plant-based lifestyle, teaching the practices that minimize waste, lessen carbon footprint, and serve as homeopathic treatments to a variety of ailments. Unlike FFI’s debut course, which was structured sequentially, all enrolled students are free to take each lesson in whichever order they please. The goal is to create a learning experience that is as effective, convenient and informative as possible.
A short example of some of FFI’s original recipes include:
● MUSHROOM PIEROGIES + CANAPES
● SWEET AND SUNNY CARROT, BANANA MUFFINS WITH COCONUT TOPPING
● CHILLED VERMICELLI SOUP
● JAPANESE CURRY
● VEGGIE CHILI EVERYONE WILL LOVE
FFI Home opens for registration on May 7, 2021, and is the perfect gift for Mother’s Day.
FFI HOME 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 in Los Cabos, Mexico, 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, 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.
*Images courtesy of Matthew Kenney Cuisine
YOU MIGHT ALSO ENJOY:
- PLANTX APPOINTS CHEF MATTHEW KENNEY AS CHIEF CULINARY OFFICER, ANNOUNCES PARTNERSHIP WITH MATTHEW KENNEY CUISINE, AND INTENTION TO ACQUIRE PLANT-BASED DELI, LLC
- CASSE-COU: MATTHEW KENNEY CUISINE LAUNCHES NYC PLANT-BASED CHOCOLATERIE AVAILABLE IN-STORE AND ONLINE
- MATTHEW KENNEY’S FOOD FUTURE INSTITUTE HOLIDAY SPECIAL: PLANT-BASED ONLINE EDUCATION PLATFORM
- MATTHEW KENNEY CUISINE ANNOUNCES OPENING OF DRIVE THROUGH IN COSTA MESA, ORANGE COUNTY, CA
