LAS VEGAS, Nov. 27, 2017 /PRNewswire/ — Vegan Gastronomy Culinary Academy, previously known as Sabor (Flavor) Vegan Cooking Academy, has announced that it is leaving the small Vegan movement and embracing the much larger mainstream market of teaching about religious dietary requirements and food allergy requirements. The cooking academy has been absorbed into FREE FROM THAT of Las Vegas, Nevada, USA.
“Veganism and Vegans as a belief system and way of life are estimated at being only five percent of the global consumer market,” stated Manuel Lynch, CEO of FREE FROM THAT. “We know that chaos always precedes real change so we have decided to move our focus away from vegans so we are not ‘preaching to the choir’ anymore but rather expand our training to channels which will have a much larger mainstream impact around the world.”
The company has been renamed FREE FROM THAT and is focused on showing cooks and chefs that are in conventional training programs how to meet the niche needs of various religious/belief systems, as well as teaching how to meet demanding requirements of medical food allergies and various dietary restrictions.
“After many years of training people, we have realized that most vegan students that come to our academy have not or will not attend conventional/classical cooking schools that teach the foundations, processes, food safety standards and hospitality/business techniques to run a successful restaurant,” continued Lynch. “We have so many success stories of classically trained chefs and/or restaurant owners that have come to our academy to expand their menus to add 100 percent plant-based dishes. We have had very few students that have had no classical training successfully open and sustain a vegan business. We feel our goal to make plant-based food mainstream is best served on a much broader market to show the sustainability of adding vegan dishes to a conventional restaurant, hotel or cruise ship menu.”
FREE FROM THAT continues to respect all people and past students that have pursued a vegan way of life and belief system, however, we have determined that the extremist and isolationist approach that is commonly adopted by veganism is not working effectively fast enough. The new concentration is on cooks/chefs that have gone through classical training or are enrolled in a two- to three-year cooking program. In fact, such students or graduates will pay 50 percent less by proving their enrollment or certification from a culinary/hospitality college.
“We finally realized that veganism is a type of