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Rising Egg Prices Fuel Demand For Vegan Eclairs At Vegan Gastronomy Culinary Academy
(MENAFN- EIN Presswire)
Instructors at the academy guide students through the process of crafting egg-free vegan eclairs using their proprietary product, PANACEGG. This plant-based egg substitute allows for seamless recipe adaptation while maintaining the classic texture and flavor of traditional eclairs.
The academy also caters to individuals with dietary restrictions by offering dedicated courses on gluten-free eclairs. These courses teach students how to create decadent gluten-free pastries at a significantly lower cost compared to similar offerings at other culinary schools worldwide.
"We're thrilled to see so many people embracing plant-based alternatives in response to rising egg prices," says Jessica McKenzie, lead instructor at the Vegan Gastronomy Culinary Academy. "Our courses equip students with the skills and knowledge to create delicious eclairs without compromising on taste or affordability. We firmly believe that everyone deserves access to high-quality culinary education, regardless of dietary restrictions or budget constraints."
For more information on the Vegan Gastronomy Culinary Academy's online courses on vegan and gluten-free eclairs, please visit:
Make Gluten Free Vegan Eclairs
Vegan Eclairs Courses Taking Off
NAXOS, SOUTH AEGEAN SEA, GREECE, February 22, 2024 /EINPresswire / -- The Vegan Gastronomy Culinary Academy is experiencing a surge in students enrolling in its online courses for crafting vegan and gluten-free eclairs , driven by the dramatic rise in egg prices due to the global bird flu pandemic. With egg prices hitting record highs, many home cooks and aspiring pastry chefs are seeking alternative solutions to create their favorite desserts. The academy's courses offer a solution with their innovative plant-based approach, teaching participants how to make delicious eclairs without using any eggs.Instructors at the academy guide students through the process of crafting egg-free vegan eclairs using their proprietary product, PANACEGG. This plant-based egg substitute allows for seamless recipe adaptation while maintaining the classic texture and flavor of traditional eclairs.
The academy also caters to individuals with dietary restrictions by offering dedicated courses on gluten-free eclairs. These courses teach students how to create decadent gluten-free pastries at a significantly lower cost compared to similar offerings at other culinary schools worldwide.
"We're thrilled to see so many people embracing plant-based alternatives in response to rising egg prices," says Jessica McKenzie, lead instructor at the Vegan Gastronomy Culinary Academy. "Our courses equip students with the skills and knowledge to create delicious eclairs without compromising on taste or affordability. We firmly believe that everyone deserves access to high-quality culinary education, regardless of dietary restrictions or budget constraints."
For more information on the Vegan Gastronomy Culinary Academy's online courses on vegan and gluten-free eclairs, please visit:
Manuel Lynch
Vegan Gastronomy
+30 698 328 7020
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