Graduate Certificate in Plant-Based Baking

About this Podcast

HOST: Welcome to our podcast, where we explore exciting courses and the stories behind them. I'm thrilled to have our guest today, an expert in plant-based baking. Can you tell us a bit about your background and how you got into this field? GUEST: Of course! I started my career as a traditional baker, but I became increasingly interested in vegan baking and plant-based ingredients. I decided to pursue further education, which led me to the Graduate Certificate in Plant-Based Baking. HOST: Fascinating! So, what are some current trends in the plant-based food industry, especially in baking? GUEST: One major trend is the focus on innovative substitutions for common baking ingredients, like using aquafaba instead of eggs. Additionally, there's a growing demand for gluten-free options, and people are more conscious about the nutritional value of their treats. HOST: That sounds like a lot to consider! What are some challenges you've faced when working with plant-based ingredients in baking? GUEST: Texture and stability can be tricky. For example, without eggs, it's harder to create light, fluffy cakes. But with practice and experimentation, you can find great alternatives. HOST: It's incredible how much thought and effort goes into plant-based baking. Where do you see the future of this area of the culinary world? GUEST: I believe plant-based baking will continue to grow and become more mainstream. As people become more health-conscious and seek sustainable options, plant-based baking offers a delicious solution. HOST: Thank you for sharing your insights and experiences with us today. I'm sure our audience has learned a lot about the Graduate Certificate in Plant-Based Baking and the exciting world of plant-based cuisine. GUEST: My pleasure! I hope listeners will be inspired to explore this rewarding field and consider the many opportunities in the plant-based food industry.