FLP Cooking Class: Plant-Based Cooking with Barb Kempken

It's sustainability month, and we're thrilled to be joined by Barb Kempken, Director for Residential Dining Operations at HUDS, for a class on the topic of plant-based cooking. Barb’s original education background was in business administration, but her love of food and cooking led her to get additional certifications from Johnson & Wales in Culinary Arts and Cornell in Plant Based Nutrition.
During the class, Barb will teach attendees how to make homemade seitan-- a plant-based meat alternative-- and then how to transform seitan into a Seitan Schnitzel with Mushroom Sauce entrée that's easy to recreate at home.