Certified Professional in Seitan and Tempeh Making
Published on June 14, 2025
About this Podcast
HOST: Welcome to our podcast, today we're talking with Chef Natalie, an expert in plant-based proteins and the instructor of the new course, "Certified Professional in Seitan and Tempeh Making". Chef Natalie, can you tell us what inspired you to create this course? GUEST: Absolutely, I've noticed a growing interest in plant-based diets and people looking for alternatives to traditional protein sources. Seitan and tempeh are excellent options, and I wanted to share my knowledge and passion for these ingredients. HOST: That's fantastic. Could you share some current industry trends related to plant-based proteins? GUEST: Of course, the demand for plant-based proteins is on the rise, and we're seeing more restaurants and food companies incorporating seitan and tempeh into their menus and products. It's an exciting time to be part of this movement. HOST: Indeed, it is. Now, what challenges have you faced in teaching this subject, and how have you addressed them? GUEST: The main challenge is helping students overcome their preconceived notions about seitan and tempeh. I do this by demonstrating their versatility and showing how they can be used in a variety of dishes. HOST: That's a great approach. Looking towards the future, where do you see the plant-based protein industry heading? GUEST: I believe we'll continue to see growth in this sector, with more innovation in products, recipes, and techniques. I'm excited to see how people will continue to reimagine and elevate plant-based cooking. HOST: Thank you, Chef Natalie, for sharing your insights and experiences with us today. We're looking forward to exploring the "Certified Professional in Seitan and Tempeh Making" course and can't wait to see the impact it has on our audience's culinary journeys. GUEST: Thank you for having me. I'm thrilled to be a part of this and look forward to sharing my love for seitan and tempeh with your audience.
