Cook Plants Like You Mean It
We're starting a new program in September 2025, and honestly? It's about time someone taught plant cooking without all the mystical nonsense. You'll learn actual techniques that work in regular kitchens with ingredients you can actually find.
See What You'll LearnWhat You're Really Getting Into
Flavor Building
Most people think plants taste boring because they never learned how to layer flavors properly. We'll teach you the actual chemistry behind why things taste good and how to create depth without defaulting to cheese or cream.
Texture Control
The difference between mushy vegetables and ones that make you want seconds? Technique. And temperature. And timing. You'll get all three down until crispy, tender, and creamy become second nature.
Menu Planning
Anyone can make one good dish. Building a full menu that flows, uses ingredients efficiently, and doesn't leave you exhausted? That takes planning. We'll show you systems that actually work when you're cooking for real people.
Why This Approach Works Better
I spent years watching cooking programs that promised plant-based magic but delivered recipes that fell apart the moment you tried scaling them for a dinner party. Or used seventeen ingredients you'd never heard of.
Our curriculum focuses on fundamental techniques first. Once you understand how heat affects different vegetables, how to build umami without meat, and why certain combinations work at a molecular level – then the recipes become easy.
Everything we teach has been tested in professional kitchens and home environments. No special equipment required. No exotic ingredients that cost a fortune and sit unused in your pantry.
Thekla Antoniou
After running a vegetarian restaurant in Athens for eight years, I realized most culinary education completely skips over how to actually cook plants well. Everyone assumes you just remove meat and call it vegetarian.
That's backwards. Plants need their own techniques, their own timing, their own understanding. I started Flashrix because home cooks and aspiring professionals deserved better instruction than what's currently available.
My background combines classical culinary training with years of experimenting specifically with vegetable-forward cooking. Now I teach others what actually works versus what just sounds good in a cookbook.
What Four Months of Learning Actually Looks Like
Foundation Weeks
Knife skills, heat management, and understanding how different vegetables respond to cooking methods. Sounds basic, but this is where most people's technique falls apart.
Flavor Science
The real chemistry behind taste, including how to create complexity without animal products. We cover fermentation, roasting, and building layered sauces that actually enhance vegetables.
Practical Application
You'll plan and execute complete menus under real time constraints. This section separates people who can follow recipes from those who understand cooking.
Your Own Style
Final weeks focus on developing your approach – whether you're cooking professionally or just want to feed people well. We help you find what works for your specific situation.