Vegan Umami: A 3-Day Intensive Course




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Get ready to take your vegan cooking to the next level by unleashing the fifth taste, known as umami, described as the “flavor beyond all flavors”. Chef Olivia, will reveal how to heighten the glutmate molecules in umami rich, health-supportive ingredients. In the kitchen culinary lab, you will perform malliard reactions in the form of caramelizing, roasting, smoking, confit-ing, and grilling to coax incredible flavor out of the simplest, high quality ingredients. This in-depth intensive course will give you hands-on experience with equipment, tools and methods along with time-saving tips and tricks for confidently planning, prepping and executing outstanding vegan recipes at home or professionally.

In-depth Lecture on Umami: Learn all about umami, the ingredients that have the most umami flavor, all about taste reception, and how to transform ingredients to expose the umami within them through different techniques.

Nut Cheese-Making: Young Coconut Probiotic Swiss Cheese, Macadamia Feta, Almond Pepper Jack, Cashew Mozzarella, Fresh Herb, Cracked Black Pepper ‘Chevre’ Medallions

Caramelizing/Stocks/Roasting/Sauces: Almond Bechamel & Shiitake Bacon Mac & Cheese, Deep Roasted Vegetable Stock Caramelized Onion Soup with ‘Gruyere’ Toasts

Grilling/Smoking/Charcuterie: Heirloom Tomato Salad with Smoked Cashew Cream Polenta Panzanella Croutons, Grilled Eggplant Rollatini with Pine Nut Ricotta, Basil Pesto

Ferments/Quick Pickling/Vinegars/Infusions: Mushroom, Avocado, Lime Ceviche with Chile Dusted Baked Blue Tortillas, Preserved Lemon Massaged Kale Salad, Balsamic Pearls, Herb Oils & Vinegars

Umami Rich Desserts: Blueberry Marbled Cashew ‘Cheesecake’, Frozen Cheesecake Pops with Candied Pecan Coating, Matcha Green Tea Ice Cream Sundae with Black Sesame Brittle, Handmade Rosewater Chocolate Truffles


More detailed description and menus coming soon!


Olivia Roszkowski, a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, also holds a Bachelors Degree from Columbia University in Neuroscience and Behavior. As a pre-medical student and certified EMT, she completed internships at Bellevue, Columbia Presbyterian, and Hospital for Special Surgery. Olivia has cooked at well-known New York restaurants including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. Olivia is currently a full time CTP instructor. Follow her latest culinary happenings at

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