Participants are given the latest theories on plant-based cooking. This includes nutritional trends, food science, and presentation techniques (lecture style, audio-visual). The group is split into teams, each team is introduced to the standardized recipes. Each team to decide on the final presentation and plating technique, discuss procedures, and distribute roles. Some food preparation work, such as washing ingredients, inspecting tools and equipment, and assessing space requirements. On Day 2, the teams hit the ground running, beginning with the mise en place, cooking, and plating (four hours), all under the direction of the Executive Chef. Participants fill unanimous feedback about the workshop. Executive Chef then evaluates the plates for each group, with specific feedback on strengths/weaknesses, and suggestions for improvement. Individual participants are required to bring into implementation the theories learned in Day 1, as well as their personal experience, knowledge (see prerequisites above), and daring imagination.