WELCOME TO OUR GLOBAL COMMUNITYENROLL NOW
- WHEN CAN I START?
You can enroll anytime, from anywhere! Once you are enrolled, you can begin immediately.
- IS THE ENTIRE COURSE PLANT BASED?
As a part of Matthew Kenney Global, Food Future Institute is an entirely plant based platform. FFI Foundations, as well as future courses, utilize explicitly plant based ingredients with no animal products or byproducts. This course also provides gluten free substitutions for almost all recipes.
- ARE THERE ANY PREREQUISITES REQUIRED TO START THE COURSE?
We have students from all walks of life, all at different culinary skill levels- ranging from beginner to advanced. Every student can plan to learn a wide range of culinary skills, techniques and methods that range from basic knife cuts to vegan pastry making.
- HOW IS THE COURSE STRUCTURED?
The curriculum is divided into 18 modules that contain a grouping of related lessons that are ordered sequentially. Every lesson comes equipped with detailed instructions along with process photos of the recipes, and for many, video tutorials.
- HOW LONG WILL IT TAKE ME TO GRADUATE?
To graduate the course with a Certificate of Completion, all lessons must be completed within one year of the enrollment date, which you can start at any time after purchase. Even if you don’t complete all lessons within that time frame, you will retain access to all of the lessons, recipes, and interactive community for life.
- WHAT EQUIPMENT DO I NEED?
You will be required to provide your own equipment which we detail in the student catalogue and in your course syllabus. To get started you’ll need a sharp knife, a cutting board and a high speed blender. Reach out to our instructors to find an appropriate alternative if certain equipment is not available to you.
About Matthew Kenney
Matthew Kenney (b.1964) is one of the world’s first leading chefs at the forefront of plant based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks.