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The Ultimate Vegetarian Starter Course

If you're looking to gain a solid understanding of the possibilities of vegetarian cuisine, then this course is for you. 

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Course Details

Tutorials in this course: 14
Total viewing time: 5 hours and 37 minutes
Total course time (including prep): 8 hours and 45 minutes

We're living in a world in which more people are flocking to clean diets with a focus on vegetables instead of meat. While some of us will never give up the pork belly, vegetarian cuisine represents a wide canvas with infinite, delicious possibilities. 

In this course, you'll learn some truly fundamental techniques about working with vegetables, as well as some exciting recipes you may find yourself re-creating for years to come. 

Chef Instructors

Chef Bryon Freeze

Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

Chef Patricio Sandoval

Chef Patricio Sandoval is the executive chef and co-owner of the Mercadito restaurants in Chicago. Chef Patricio channels his childhood memories of growing up in Acapulco with a restaurant family into refined Mexican street food that has won the hearts of Chicagoans.

Chef Jeff Mahin

Chef Jeff Mahin is the executive chef and co-owner at Stella Barra Pizzeria and M Street Kitchen in Los Angeles, as well as Do-Right Donuts in Chicago. Some of his industry accolades include being named to Zagat's “30 under 30,” making Forbes' “30 under 30” list of hospitality industry up-and-comers in 2012, and being one of Restaurant Hospitality’s 13 Chefs to Watch in 2013.

Chef Vartan Abgaryan

Chef Vartan Abgarayan is the executive chef at Cliff's Edge in Los Angeles. With a thoughtful approach to Mediterranean flavors and a masterful touch with seafood, Chef Vartan has wowed visitors of Cliff's Edge since 2012.

Chef Christian Page

Chef Christian Page is the executive chef at Short Order in Los Angeles. His innovative and ingredient-driven approach towards cooking provides diners with carefully crafted and uniquely delicious meals.

Chef Makani Gerardi

Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.

Chef Paul Virant

Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.

Chef Taylor Boudreaux

Chef Taylor Bourdeaux is the executive chef of Napa Valley Grille in Los Angeles. Chef Taylor is known for his unique attention to the seasonality of his ingredients, as well his years as a corporate executive chef for Wolfgang Puck.

Chef Kelly Boyer

Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.

Chef Gianfranco Minuz

Chef Gianfranco Minuz is an Italian native and proud purveyor of Northern Italian cuisine. He earned his first Michelin star at his own restaurant Ca’Masierei in Trissino, Italy. Chef Gianfranco now works in Santa Monica but previously worked as the executive chef at Trattoria Tre Venezie in Pasadena, where he earned his second Michelin star.

Chef Brandon Boudet

Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.

What You Need


- Grill
- Cutting board
- Mixing bowl
- Large pot 
- Small pot or saucepan 
- Sauté pan
- Baking sheet
- Mixer
- Blender
- Pizza cutter
- Kitchen shears
- Chef’s knife
- Serrated knife
- Large spoon 
- Tongs
- Spider strainer
- Whisk
- Parchment paper
- Plastic wrap
- Large saucepan
- Mesh strainer
- Vegetable peeler
- Aluminum foil
- Kitchen towel
- Pastry brush


- Ingredients are listed within each respective tutorial


How to Choose Ripe Fruits and Vegetables

Kelly Boyer

Choosing the perfect produce isn't daunting or difficult when you know what to look for.

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How to Break Down an Onion

Patricio Sandoval

Learn the fundamental techniques of handling and dicing an onion.

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How to Make a Vegetable Purée

Vartan Abgaryan

"We're gonna learn how to make a vegetable purée using the actual juice from the vegetable."

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Root Vegetable and Burrata Farmer's Sandwich

Sarkis Vartanian

"The Farmer's Sandwich defines our restaurant. It's all about local farmers."

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Working With Heirloom Tomatoes

Makani Gerardi

Heirloom tomatoes from the farmer's market pack flavor and sweetness that elevate any dish.

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How to Peel

Bryon Freeze

"I'm gonna show you a couple of tricks to prevent any incidences of injury and to properly peel."

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Grilled Grapes and Fresh Burrata

Jeff Mahin

"One of the key things in food is simplicity. This dish right here is as simple as cheese, grapes, and bread."

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Spinach and Kale Pizza

Jeff Mahin

A beautiful pizza combing fresh greens with a creamy white sauce.

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How to Make Vegetable Stock

Gianfranco Minuz

We use vegetable stock for making soup, sauce, and risotto.

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How to Break Down and Grill Artichokes

Brandon Boudet

Artichokes are a hearty, delicious, and healthy addition to any meal.

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Authentic Vegetarian Spring Rolls

Alex Diestra

These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.

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