WEEKEND WORKSHOPS

Workshops are a great way to explore PLANTLAB's curriculum, learn specific skills, and enhance your overall ability to prepare plant-based cuisine. The programs are more approachable than our full-time onsite training courses and range from one-week night classes to one or two-day weekend intensives. The curriculum is comprehensive while the intimate setting makes it easy for one-on-one instruction, making these classes ideal for all levels of culinary expertise.

Our workshops cover a wide range of topics, including knife skills, crafting raw chocolate, and learning the basics of raw bread. Students can explore the preparation of fermented foods, proper sports nutrition, and the art of making tree nut cheeses, and more. These programs are hands-on and we include everything you need for class. Perfect for date nights, team building, and those looking for a causal cooking course with friends.

Currently, all Weekend Workshops are offered at our Los Angeles Academy.

  • PLANTLAB Culinary Workshops Chia Pudding with Peach Slices

    Powered

    Sunday, January 21 | 10 am - 1 pm | $125

    We will cover the most efficient source of plant-based nutrition and apply those principles for optimal performance.

  • PLANTLAB Culinary Workshops Aged Tree Nut Cheeses

    Cheese

    Sunday, January 28 | 10am - 2pm | $199

    Learning the foundations and applications of fresh nut-milk cheese and the science behind fermented and aged vegan cheese.

  • PLANTLAB Culinary Workshops Vegan Cake Pops

    Dessert

    Saturday, February 10 | 10am - 1pm | $125

    We focus on recipes which combine simple raw dessert techniques with bold unique flavors.

  • PLANTLAB Culinary Workshops Fermented Cheese Plate

    Fermented

    Sunday, February 18 | 10 am - 2 pm | $199

    A hands-on journey into fermentation while making kimchi, kombucha, and fermented nut cheese.

  • PLANTLAB Culinary Workshops Raw Vegan Sesame Noodles

    Raw

    Saturday, February 24 | 11am - 4pm | $250

    Introduction to raw cuisine and the different techniques and principles behind raw food preparation.

  • PLANTLAB Culinary Workshops Aged Tree Nut Cheeses

    Cheese

    Sunday, March 11 | 10am - 2pm | $199

    Learning the foundations and applications of fresh nut-milk cheese and the science behind fermented and aged vegan cheese.

  • PLANTLAB Culinary Workshops Chia Pudding with Peach Slices

    Powered

    Sunday, March 18 | 10 am - 1 pm | $125

    We will cover the most efficient source of plant-based nutrition and apply those principles for optimal performance.

  • PLANTLAB Culinary Workshops Cacao Cherry Bark

    Cacao

    Sunday, March 25 | 11 am - 4 pm | $275

    Everyone's favorite ingredient. We explore a wide range of benefits and uses of cacao including sweet and savory.