FFI’s Foundation: Phase I Culinary Program features over 100 lessons outfitted with extensive visual features, including videography, photography and infographics, as well as a curriculum of original recipes designed specifically for this course. With a sequential lesson format and frequent instructor feedback, students are encouraged to explore the variety of tools and techniques necessary to produce innovative plant-based cuisine at its most refined level.
The course is designed for a personalized student experience, and lessons can be consumed as quickly or as slowly as preferred. While offering extensive instruction on the technical aspects of classical culinary training, Foundation: Phase I is also a manifestation of Chef Kenney’s passion for creating delicious food that is fun to cook, good for your body and in harmony with the planet.
FFI encourages students to explore their passion for plant-based cuisine through an open-minded approach founded on technical culinary practices as well as individual creativity. This course is designed to equip each student with all of the proprietary techniques and tactical mechanisms that comprise the study of culinary arts, while providing them with the support and encouragement to confidently execute not only our recipes, but to create their own imaginative dishes going forward.
Course content is in line with the classical background of Chef Matthew Kenney, the Founder & CEO of FFI and MKC, who trained at New York City’s French Culinary Institute and has over 30 years of experience in the culinary industry. Each lesson fuses the fundamental techniques of classical culinary training with the creative experimentation showcased by MKC restaurants around the globe. Students will not only learn all of the practical aspects of culinary studies, but expand their outlook on creative possibilities when constructing and presenting plant-based recipes.
Prior cooking experience is not mandatory nor required to enroll with FFI and our course is designed to welcome students of all levels. However, it should be noted that our culinary programs are labor-intensive and cover a wide range of techniques and skills. Along with informing on the basics of classical instruction, including knife skills, flavor and texture balancing, the course will also cover artful plating, the use of cutting-edge equipment, and the implementation of innovative techniques.
Students will become familiar with a wide range of ingredients, from spices and herbs to fruit and vegetable produce. As always, we encourage the use of seasonal and local ingredients, regardless of geographic location and access; however, we encourage students to learn how to substitute and improvise. This also applies to making suitable adjustments due to allergies or dietary restrictions where possible. Students are guided through equipment and ingredient needs in order to produce an experience similar to that of a classroom environment but with the convenience and familiarity of their own home kitchen.
FFI operates in an online platform, to which there are many advantages. The curriculum’s fresh approach teaches specific skills in each lesson, but it’s flexible format allows each student the space to develop and pursue their own creative projects and work at their own pace. While the course will be completed from home rather than on site, the website is outfitted with in-depth videos, an abundance of student resources, instructor feedback and online support from the MKC team. It is the ideal learning environment for students to form and build a strong foundation of culinary knowledge and know-how from anywhere in the world.
The global student-base that our platform allows for also encourages the intersection of a myriad of cultures and perspectives, strengthening the overall learning experience through connection and communication. Peer review is a great way for the class to inspire, learn from and support each other. Access to this diverse online community enhances the collective creativity of the class, serving as a bridge between like-minded students and an opportunity for broader possibilities.
FFI’s curriculum is entirely chef-driven. The program’s extensive, refined instruction fuses the classic building blocks of culinary programs with MKC’s own unique brand of creative innovation, evolved techniques, and artistic stylization. All lessons are supplemented with visual media to provide students with comprehensive guidance and clear instruction.
Integrated videos, an interactive platform and direct instructor feedback create the ideal platform to build a culinary foundation, and grow in more advanced courses. The curriculum’s fresh approach teaches specific skills in each course, but also gives students the space to develop and pursue their own creative projects.
Most of the course features step-by-step tutorials and cooking lessons led by Chef Matthew Kenney, along with appearances and instructions from MKTK Chefs who specialize in certain food categories, such as pasta, pizza, or pastry. Every teacher is a master in the craft they are teaching.
FOOD FUTURE INSTITUTE IS A CULINARY EDUCATION PROGRAM MANIFESTED THROUGH A CUTTING-EDGE, CUSTOM-DESIGNED ONLINE PLATFORM POPULATED WITH REFINED VIDEOGRAPHY, PROFESSIONAL PHOTOGRAPHY AND MKC’S PROPRIETARY CURRICULUM.
FFI DELIVERS THE WORLD’S MOST CONTEMPORARY CULINARY EDUCATION, COMMITTED TO THE ELEVATED ART OF PLANT-BASED CUISINE.