Ubud, Bali | PLANTLAB®


We are beyond thrilled to bring PLANTLAB® Culinary courses to the incredibly beautiful tropical island of Bali! Join us in Ubud to further your plant-based culinary education during some of the most enjoyable months of the year.

As one of the world’s top destinations for holistic retreats and a mecca for yoga enthusiasts, the concept of health and wellness permeates many aspects of tourism including a flourishing plant-based food scene you won't want to miss! Join us in Ubud, Bali as we unite with game-changing chefs, local farmers, and culinary students in supporting the growing movement. Additionally, you will have the opportunity to explore the stunning tropical paradise that Bali is known for while enjoying some of the healthiest, sustainable cuisine in the world. Find inspiration in ornate Hindu temples, verdant green rice fields, white sand beaches, and an abundance of plant-based options and community-oriented sustainable living.

PLANTLAB Certified Course Offerings

Level 1:
Fundamentals of Raw Cuisine

March 4, 2019 - March 29, 2019

120 hours of hands-on culinary training

Fundamentals of Raw Cuisine teaches the essential principles of raw, plant-based food preparation in one month of onsite, instructor-led training.


PLANTLAB Culinary Advanced Raw Vegan Cuisine Student Presenting Raw Ice Cream

Level 2:
Advanced Raw Cuisine

April 1, 2019 - April 26, 2019

120 hours of hands-on culinary training

Advanced Raw Cuisine onsite course introduces students to contemporary culinary techniques and technologies as they apply to raw cuisine preparation.


  • PLANTLAB Culinary Essentials of Raw Culinary Course Cabbage Spring Rolls

    Essentials of Raw

    March 25, 2019 - March 29, 2019
    April 22, 2019 - April 26, 2019

    30 culinary hours

    Essentials of Raw class provides students with a complete overview and solid introduction to plant-based cuisine and the benefits of its application to any lifestyle.

  • PLANTLAB Culinary Fermentation and Cheese Aged Cheese

    Fermentation + Cheese

    March 11, 2019 - March 22, 2019
    April 8, 2019 - April 19, 2019

    60 culinary hours

    Fermentation + Cheese course is a two-week exploration of the various types of fermentation, the necessary skills and techniques to start fermenting at home.

  • PLANTLAB Culinary Plant-Based Raw Desserts Pistachio Lucuma Pudding

    Raw Desserts

    March 4, 2019 - March 8, 2019
    April 1, 2019 - April 5, 2019

    30 culinary hours

    Raw Desserts teaches the fundamentals of plant-based pastry—from the process of creating basic raw desserts to adaptations of classic desserts.