Hippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx. Plant foods prepared correctly and combined the right way can do just that!
DurationHippocrates said: ‘Let thy Food be thy Medicine’! That’s exactly what we are trying to teach at Foodworx. Plant foods prepared correctly and combined the right way can do just that!
The right food is essential for a healthy gut and a strong immune defence:
You Will Learn:
There are few daily actions we perform as regularly as eating; fuelling our bodies. There are also few activities that have such far-reaching consequences for our bodies and our environment.
There are few things as intimate to us as our food, which actually becomes part of our selves with every single meal. Yet we frequently do not give enough thought to what we are putting in our mouths. There may be a small, niggling thought in your mind that there must be a healthier way to eat; and that maybe DELICIOUS AND HEALTHY need not be mutually exclusive.
This workshop is designed for anyone who enjoys either cooking at home to a high standard and is interested in a thorough grounding on vegetarian or for aspiring chefs or chefs already working in the industry who are looking to expand their vegetarian repertoire.
Whether you're dipping your toes in vegan cooking for the first time, or you're a seasoned eater of all things plant-based, join us at one of our upcoming cooking demonstrations hosted by Wei.
his is a full hands-on, 3.5 hours experience on your own private bench with your cooking partner. You’ll be creating every dish on the menu. No cooking in large groups and missing out on the fun.
In this vegetarian cooking class we will give you a better understanding of the fundamentals of uncompromisingly good meat-free cooking and show you how to let your ingredients and creativity shine. *please note that this class is vegetarian not vegan.
Vegan Cooking class is offered by Ragini's Spice. The classes are demonstrated by Ragini, who will not only teach you how to make the dishes, but also dive into spice culture. Due to our focus on seasonality and market availability we only decide the menus a few days ahead of the class.
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