This training objective was to equip school chefs with the skills and knowledge to prepare delicious and nutritious plant-based meals and treats. participants learned how to create vegan ice cream, scones, and potato soup using alternative ingredients that are free from animal products.
This program ultimate aim is to promote healthier and more sustainable dietary choices within school kitchens, catering to the preferences and dietary needs of students in girl-dominated schools
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VEGAN ICE CREAM, SCONES, AND SOUPS TRAINING PROGRAM FOR SCHOOL CHEFS IN GIRL-DOMINATED KENYAN SCHOOLS
Vegan Ice Cream, Scones, and Soups Training Program for School Chefs in Girl-Dominated Kenyan Schools is a professional culinary capacity-building initiative designed to equip school chefs with practical skills in preparing nutritious, affordable, and plant-based menu options. The program focuses on innovative food preparation techniques for vegan desserts, baked goods, and soups, promoting healthier school meals, improved learner nutrition, food sustainability, and women-led institutional food transformation within Kenya’s education sector.