FFI ONSITE

A Hands-On Plant-Based Cooking School

Attend ONSITE classes and learn alongside Chef Matthew Kenney’s team of chef instructors for a comprehensive in-person culinary experience.

Meet us ONSITE

For In-Person Culinary Courses

Food Future Institute launched at the height of the global pandemic, bringing together students from all over the world with a shared passion for plant-based cuisine on our ONLINE platform. As restrictions eased, we set our intentions on bringing students together under one roof, to learn together in a supportive, hands-on educational environment.

We are proud to introduce the site of our first location, Venice, situated above Plant Food + Wine, the flagship restaurant for Matthew Kenney Cuisine.

Venice, CA

Available Courses Coming Soon

RAW

RAW

This course provides hands-on training and techniques pertaining to raw food preparations, including fermentation and raw desserts.

ESSENTIALS

ESSENTIALS

This course is a primer in the fundamentals of plant-based fabrication and provides hands-on training in the techniques essential to modern vegetable-forward cookery.

EVOLUTION

EVOLUTION

Using both modernist and traditional methods, this advanced course offering will enhance student’s ability to compose dishes and simulate the experience of a professional kitchen.

PASTRY + DESSERTS

PASTRY + DESSERTS

For professionals and pastry enthusiasts alike, unpack traditional methods and gain a scientific understanding of the ingredients you will use to craft elevated plant-based pastries and desserts.

Our Plant-Based Mission

Food Future Institute ONSITE combines professional restaurant techniques with traditional cooking methods in a supportive learning environment. Using plants as the main ingredient, we strive to create a space where students gain hands-on experience with foods that give life and vitality. FFI challenges the conventions of today’s food paradigm, providing solutions to hurdles within multiple industries through the integration of elevated, authentic and thoughtful plant-based cuisine. We are committed to the constant innovation of our products and services; our responsibility to educate and inspire our peers; the conscious treatment of the planet and its inhabitants; and to empowering others through a lifestyle founded on ultimate health, wellbeing and mindful choices.

Delve deeper into FFI ONSITE

DOWNLOAD CATALOGUE

Schedule a Consultation with Our Enrollment Specialist!

Questions about what you’ll learn, where you’ll stay, or how you’ll pay? Schedule a call with our Enrollment Specialist to get all your questions answered.

About Matthew Kenney

Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, and 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.

Find @FOODFUTUREINSTITUTE On Instagram

Check out what our students are cooking!

FAQs

  • Classes run on a two week basis. A schedule of classes is posted for each course offering.

  • 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.

  • Classes are in session for 6 hours each day and are led by a chef instructor and an assistant chef. A typical day begins with a brief lecture/discussion and a food demo, followed by students recreating the food demo recipe at their individual station. There is a meal break approximately mid-way through the day where students eat the food they make supplemented with a provided “family meal” made by instructors. After the meal break, there is a second discussion and demo before students return to their stations to execute their own work. The final 20-30 minutes of class time is dedicated to cleaning and organizing in which each student is expected to take care of their own station; this is an integral part of a professional kitchen setting and is mandatory for each student.

  • As an extension of Matthew Kenney Global, Food Future Institute is proud to be 100% plant based. Our facility and all current and future courses utilize explicitly plant based ingredients with no animal products or byproducts.

  • While we are mindful of gluten as an allergen, our facility is not strictly gluten-free and there is a chance for cross-contamination.

  • Our kitchen is outfitted with all the professional grade equipment necessary to complete the course and will be provided by Food Future Institute. Aprons, chef’s shirts and access to FFI’s student portal with all recipes, resources and detailed techniques are included in your tuition.

  • Each two-week course receives a Certification of Completion that recognizes the time and efforts the student put into the class experience. Certificates are signed by Chef Matthew Kenney, a recognized world leader in the realm of plant-based cuisine. Food Future Institute strives to offer a challenging, supportive program that will prepare students for a changing culinary landscape. According to the guidelines set forth by accrediting bodies such as the American Culinary Federation’s accreditation arm, FFI is not eligible for accreditation at this time, but will be permitted to apply for accreditation in the future.

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