We will learn to properly cook seasonal vegetables, develop flavour, make a plant-based cheese spread, create a vinaigrette, and learn to plate and compose our salad in a "fancy plants" way. This will involve incorporating texture, acidity, sweetness, and savory qualities into the dish.
Born in Toronto and raised in New Jersey, Mike spent 4 years at the prestigious Culinary Institute of America in Hyde Park, New York before honing his skills in the wine industry. At 23, he was a sommelier in Vancouver and decided to return to cooking in 2014 when he opened Bacaro, a small tapas lounge, in Kelowna. After Bacaro, Mike spent 2 years as Executive Chef of Krafty Kitchen and the Orchard Room in Kelowna before moving on to the award-winning Vegetarian Restaurant, Frankie We Salute You! which he is now Head Chef at. Mike spends a lot of his time at the restaurant developing plant-based alternatives to meat and showcasing local/seasonal produce from the Okanagan’s farmers and foragers.