PHILOsophy
Plant-based foods can be elevated by understanding how they react in different physical environments.
The flavors, textures and colors of plant-based foods can vary with cooking techniques and physical and chemical properties of the cooking environment. Temperature, pH, time and mechanical energy can have a significant impact on culinary outcomes, and understanding these properties and how different plant-based foods respond give cooks and chefs a wider palette from which to create flavorful, nutritious and beautiful food.
Photo by Edgar Castrejon on Unsplash
Testimonials
“Very knowledgable of her topic, and gave some interesting facts.”
“Mind blown! Really opened my eyes to what I am cooking with.”
“Loved tasting the variety of foods.”
“Really great to learn about alternatives.”
About Me
Dorie Passen, Ms, CNS, LDN, FMCHC
I have loved cooking for as long as I can remember. I took my first workshop at a local community center when I was 5, and have loved being creative in the kitchen ever since.
My interest in nutrition was inspired by the positive health benefits I experienced in 2013 after rehabilitating my own diet focusing on whole plant-based foods.
I also have a background in engineering and mathematics, and it is the intersection of science, food and nutrition that gets me excited and sparks my curiosity.