The online course in advanced creative culinary techniques
For those who dream of developing their knowledge of plant-based food to a more advanced level
Plant Two Online is a twelve-module course that allows you to learn at your own pace, supported by ten guest chefs, each with their own unique approach to food design.
The course features guest chefs and breads talking about techniques and ingredients of the future taught in creative modules designed to spark your creativity to find your own style and work with brands to create a brief.
TECHNICAL SKILLS TAUGHT BY EXPERTS
DIGITAL LECTURES AND PRACTICAL SUPPORT
A COMMUNITY OF PLANT-BASED LEADERS
The Plant Two Curriculum
Module One: The Mushroom Module
Taught by: Ayelen Martinez
Delve into the topic of mushrooms as the future of food and of our consciousness. You’ll be led by Ayelen - an adaptogenic expert and the founder of adaptogenic snack brand Oh My Shrooms, in preparing new recipes and will learn what you can expect in the weeks to come on the course.
Recipes include:
Birch Polypore Tea, King Oyster Ceviche, Mushroom Fries, Turkey Tail + Chilli Caramel Slice, Adaptogen Adobo, Horchata Granita, and Chaga Bunuelos
Module Two: The Zero-Waste Blueprint
Taught by: Douglas McMaster
Douglas is a public speaker on the future of food (you can watch his TED talk on ‘Waste is a Failure of The Imagination’ here), the mastermind behind the zero-waste concept, Silo, and the author of ‘The Zero Waste Blueprint’. In this forward-thinking module, you will learn how to reimagine waste and harness the power of fermented foods to help you elevate your cooking forever!
Recipes include:
Candy Beetroot, Tomatoes with Hemp Ricotta, Kalibos, and Pumpkin Seed Ice Cream
Module Three: Cooking From the Market
Taught by: Jason Wood
Jason has worked as a chef in Michelin Star restaurants and has been involved in many renowned plant-based projects, including Plant Food + Wine in California, Farmacy in London and Erpingham house. In this module, you’ll learn about Jason's approach to food and how to take inspiration from your own surroundings.
Recipes include:
Vegetable Cereal, Grilled Oyster Mushroom, The Best Vegetable Stock, Salt Baked Celeriac, and Autumn Panzanella Salad
Module Four: The Salt Module
Taught by: Halen Môn
Halen Môn is a family-owned British brand that sells the finest salt and speciality ingredients. In this module, you’ll learn the importance of salt and how to use it in new and innovative ways. From picking and curing, to smoking and desserts, this module will teach you how to bring flavour to the forefront of your dishes.
Recipes include:
Wild Rösti, Salted Caramel + Popcorn Cheesecake, Radish with Whipped Butter, BBQ Broccoli Burger, Caper Caesar + Miso Croutons
Module Five: The Seaweed Module
Taught by: Kirk Haworth
Kirk is the founder of Plates and was the first plant-based chef to appear on the BBC’s ‘Great British Menu’. He applies his knowledge of medicinal ingredients to high-end dish design. In this module, he focuses on seaweed as a plant of the future and shares how to use a wide variety of seaweeds in both sweet and savoury dishes.
Recipes include:
Grilled King Oyster Mushroom, Rippled Berry Sponge, Warm Potato Salad, and Organic Beetroot with Avocado Cream
Module Six: The Business of Plants
Taught by: Carolina Chinea
Carolina is a plant-based business coach and one of the original co-creators of Plant Academy. She specialises in plant-based cuisine, food experiences, product development and creative concepts; all rooted in food expression with nature at the core. In this module, she teaches ‘cooking from the mind’, design-led thinking and using what you have to bring your vision to life.
Recipes include:
Celeriac Taco, Bloody Pear, Harissa Sauce, Confit Fennel, and Saffron + Onion Tatin
Module Seven: Herbs + Healing
Taught by: Raffaella Baruzzo
This module is a deep dive into the healing power of herbs. You’ll learn tempered chocolate techniques with Raffaella, co-founder of Brik Chocolate. You’ll learn about sustainable ingredients, creating texture, adapting recipes, and the most useful adaptogens of the modern world.
Recipes include:
Thyme & Honey Cheesecake, Smoked Mulberry & Maca Caramel Bon Bons, Mushroom Sponge, and BRIK Chocolate Tiles
Module Eight: The Hemp Module
Taught by: Ben Cooper
In this module, we connect you with Good Hemp - the brand that’s here to ‘unf*ck the planet’. As a brand, they exist to educate people on the outstanding benefits of hemp, for both health and the planet, During the module, you’ll follow a live brief on ingredients of the future, as well as spending time learning about costing, recipe writing, recipe development, and working with brands.
Recipes include:
Bowl of Sunshine, Wild Winter Hummus, and Magic Mimosa
Module Nine: Share Your Message
Taught by: Sara Kiyo Popowa
Sara is the artist + photographer behind the colourful, plant-based Instagram account @shisodelicious and is a true creative when it comes to communicating using food. In this module, Sara will teach how to share your message through the power of the visual. You’ll cover topics including photography best practices, capturing moving images, and how to effectively tell a story through the screen.
Learnings include:
Storytelling through the lens, elevating food through photography, and scene-setting
Module Ten: The Creativity Module
Taught by: An De Smedt
You will be taught by An, the founder of Nala in this module all about creativity. You will learn about her own creative journey in starting up Nala as a business, which in turn will help inspire you in mapping out your journey and the recipes that will help guide you on the way.
Outcomes include:
Bringing your own concept to life through five recipes that highlight your ‘why’
Module Eleven: Plant Two Final Project Brief
Taught by: Lauren Lovatt
In this final practical module, you will create your own menu that is focused on sharing your story through the plate. This is where you will prepare your presentation for submission in module twelve. Your goal is to be inspired by our guest recipe developers and to start to realise your own food vision.
Outcomes include:
Bringing your own concept to life through five recipes that highlight your ‘why’
Module Twelve: Plant Two Final Project Submission
Congratulations! You’ve completed Plant Two 🌱
This is your final section, in which you will submit the project you created over the course of Modules Ten + Eleven. This project will encapsulate all of your learnings throughout the course.
Your project will be reviewed and feedback will be provided.
Outcomes include:
Advanced plant-based food skills, your own dishes and menus ready to put into action, creative tools and resources, and your Plant Two Graduation Certificate 🏆
Ready to become a Plant Two student?
You have two purchase options
Who is Plant Two for?
This course is the perfect level-up for plant-based chefs.
Plant Two was developed to cultivate creativity, inspire forward-thinking ideas, and allow you to express yourself through the dishes you design. We are here to support and inspire the next generation of conscious plant-based chefs and connect them to the many opportunities that are available to them in the food world.
Plant Two Guest Teachers
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![Douglas McMaster Silo Chef]()
Douglas McMaster
OWNER OF ZERO-WASTE RESTAURANT SILO
👀 Press: LA Times, Evening Standard
🌱 Courses: Plant Two, Plant Three
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![Carolina Chinea]()
Carolina Chinea
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![Jason Wood chef]()
Jason Wood
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![Ayelen Martinez Oh My Shrooms]()
Ayelen Martinez
FOUNDER OF OH MY SHROOMS
👀 Press: Financial Times, The Times
🌱 Courses: Plant One, Plant Two, Plant Three
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![Kirk Haworth chef]()
Kirk Haworth
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![Sara Kiyo Popowa shisodelicious]()
Sara Kiyo Popowa
PHOTOGRAPHER, AUTHOR & CHEF
👀 Press: The Times, The Guardian
🌱 Courses: Plant One, Plant Two, Plant Three
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![Raffaella Baruzzo BRIK Chocolate]()
Raffaella Baruzzo
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This course was created for anyone with a good knowledge of the fundamentals of plant food who now want to take their skills to the next stage. It builds on the techniques in Plant One and is for those with a good knowledge of plant food fundamentals who might be ready to start their own food concept, pop-up or food brand.
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Each module contains 4-6 recipes, and the recipe styles will vary with the chefs and the theme of each week.
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Each module takes roughly 2-3 days to complete. You can either work through these on a ‘part-time’ basis - doing one module a month, or if you are looking for a more ‘full-time’ experience, then the course can be completed within 3-4 months by taking one module a week.
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Plant One is a fantastic foundation for your plant-based education and we do encourage students to complete Plant One Online, but if you already have an excellent knowledge of plant food fundamentals then, of course, you can jump straight into Plant Two!
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You have one year to complete the course from the day that you log into the student portal and begin.
Plant Two FAQs
Ready to become a Plant Two student?
You have two purchase options