Over the past ten years, we’ve delivered bespoke culinary training to more than 450 chefs across UK public sector catering. And at the end of each session, one question always lingered:
“What’s for pudding?”
Well, we heard you. And we’re delighted to announce the icing on the cake for the Forward Food chef training programme!
Our aim is to equip and inspire food service professionals to create delicious plant-based desserts – so we have partnered with Belgian executive pastry chef, Danielle Maupertuis, to develop and deliver Forward Food desserts trainings to public sector chefs free of charge.
So, whether you’re looking to make your residential dining more sustainable, your mess hall more inclusive, or simply want to get creative with healthier ingredients, we’ve got your back.
Why make puddings plant-based?
Plant-based puddings offer a simple, high impact way for public sector institutions to create more sustainable operations. By choosing recipes that are naturally inclusive and lower in environmental impact, caterers can meet diverse dietary needs while contributing to wider organisational goals
around well-being, climate action, and responsible procurement. It’s a small menu shift with benefits that reach far beyond the dessert counter:
- Better for our planet
- Plant-based ingredients generally produce fewer emissions than dairy and eggs, which are often sourced from factory farms.
- Plant-milk production also typically uses less land and water; see the graph below.
- Reducing reliance on animal agriculture and factory farming helps protect ecosystems and biodiversity.
- Better for people
- Plant-based desserts can be lower in saturated fat.
- They’re inclusive for people with lactose intolerance, egg allergies, or ethical dietary preferences.
- They help institutions demonstrate leadership on public health and sustainability.
- Better for animals
- Choosing plant-based desserts reduces demand for intensive farming systems.
- It supports a food culture that values welfare and responsible sourcing.
For caterers looking to make progress on sustainability without compromising service, plant-based desserts offer a simple, effective step forward.
Training overview
Forward Food Desserts is a free, hands-on training that equips chefs and catering managers with the skills and confidence to create outstanding plant-based desserts. Participants prepare a range of much-loved classics, from sticky toffee pudding and chocolate ganache cake to plant-based cheesecakes, while building confidence with new ingredients and techniques.
The training covers the fundamentals of plant-based dessert making, including key substitutes, methods and adaptations that deliver exceptional results without compromising quality. We also provide guidance on sourcing ingredients from approved suppliers, plus a practical takeaway toolkit that summarises key learnings. Each session is fully tailored, and we work closely with teams to seamlessly embed these recipes into everyday service.
What to expect
The session format is a mix of interactive presentations and guided cooking sessions, giving chefs freedom to explore flavours, fillings, and sauces, as well as egg and dairy substitutes.
Each training is tailored to the experience levels and service requirements of your team, with recipes inspired by your own menus.
Delegates will gain access to expertise and guidance from our team of specialists, and further support materials on completion, including:
- Forward Food Chef’s Toolkit: Sweet Edition
- Plant-based recipes to get you started
- Implementation Guide to Driving Plant-Based Sales
- Ongoing menu consultation and guidance
- Sustainability impact measurements
About Chef Danielle Maupertuis
Belgian Chef Danielle is the UK’s leading executive vegan pastry chef. She is a regular guest chef at Le Cordon Bleu London Cookery School, and author of the cookbook Vegans Deserve Better Than a Fruit Salad (2020). With over 40 years of international professional baking experience, she has been featured in media UK-wide and is a regular on BBC Three Counties Radio and Radio 2.
Get in touch to arrange your FREE training with Chef Danielle.
