Forward Thinking Training
In partnership with the Humane Society, BASC chefs participated in a plant-based cooking class to spark creativity and inspiration for new recipes.
At BASC, we are always striving to meet our customers' needs and desires. As plant-based diets, like vegetarian and vegan become increasingly popular, we welcomed the opportunity for our on-campus chefs to learn how to include more plant-based recipes on our menus to add to customer satisfaction.
Stefanie Heath and Chef Wanda White from the Humane Society worked with our campus chefs for a two day training that included an informational session on plant-based diets, as well as a hands-on cooking course with only plant-based ingredients. Chefs worked on teams to create delicious vegan creations that were then sampled and enjoyed.
"The attendees were highly engaged and receptive to all the new techniques, recipes and statistics on how raising animals as food impacts the environment."
-Chef Richard Reynolds, Executive Chef
"I loved being a part of the training, especially because vegan recipes can be very different then non-vegan recipes so it was a great opportunity to get inspiration and ideas to implement more vegan recipes."
-Stephanie Schuth, Food Preparation Specialist
"It was a true pleasure seeing the team in action in the kitchen."
-Stefanie Heath, Food and Nutrition Specialist
On the second day, faculty and staff from the college were invited to learn the process of making the plant-based recipes, as well as sample the delicious creations.
"The Humane Society Vegan (plant-based) cooking training was one of the best trainings we've had."
-Chef Richard Reynolds, Executive Chef
"I look forward to seeing the Brockport team highlight plant-based meals in a delicious and welcoming way for all to enjoy."
-Stefanie Heath, Food and Nutrition Specialist
"We're excited to add their recipes to our menus and to modify some of our current recipes to make them plant -based."
-Chef Richard Reynolds, Executive Chef