Vegan Culinary ExperiencesFOR SCHOOLS, COLLEGES, AND UNIVERSITIES

(401) 595-7445 / PANKAJPRADHAN.COM

CARRYING VEGAN TO SCHOOLIntroducing the younger generation to vegan and vegetarian

food drives my creativity in the kitchen. Meat-free cuisine is

good for the eater and good for the earth. Young people, in

particular, face difficult environmental and lifestyle challenges.

My vegan culinary program was specially designed to educate school-

and college-aged students about how choosing a mostly meat- and

dairy-free lifestyle can help the younger generation to live healthier

while sustaining a healthier world.

Recently, I revamped the vegan menu for Harvard University Dining

Services with my original recipes, and provided MIT’s dining services

with catering for Meatless Mondays, twice a month.

People tend to underestimate what you can do

with vegan and vegetarian food; with the right

techniques and ingredients, the possibilities are

endless!

In the kitchen, you’re apt to find me grilling and

sauteing. Fresh vegetables cooked on the grill take on

an irresistible sweet and smoky flavor, robust enough to

win over hard-core carnivores as well as vegans.

I also use numerous spices, especially Indian, to turn up

the flavor of vegan and vegetarian foods. My favorite

foods to work with are pulses (also known as legumes),

which are common in Indian cuisine and come in a vast

array of varieties.

I like to take advantage of the versatility of pulses, which

can be used in soups, crepes, burgers, and pastries.

They make it possible to create vegan and vegetarian

dishes that are both flavorful and high in protein, fiber,

and vitamins.

Including pulses in vegan and vegetarian cuisine helps

reduce the extent to which a chef relies on processed

protein substitutes like tofu, tempeh, and seitan. These

processed foods are good options for those who don’t

eat meat, but should be used sparingly.

Visit pankajpradhan.com to express your interest in the program!

THE PLANA typical visit entails a combination of the following:

INITIAL SITE VISIT

I will first tour the halls / kitchen to get a feel for the

equipment and space.

RECIPE DEVELOPMENT

Working in partnership with campus dining service chefs,

I propose recipes that meet menu goals and food cost

needs, including vegetarian entrees (lunch or dinner) and

approximate cost and size of portions. I also work with the

culinary support team to refine vegetarian and vegan

recipes for improved taste and texture, as well as developing

vegan / vegetarian soups, appetizers, and entrees for large-

scale production.

MENU ENGINEERING

Using the accurate recipe costing, I review the menu layout

to drive profitability. I then lead the team in making smart

decisions about the menu.

STAFF TRAINING / DEVELOPMENT

I work in partnership with chefs from the campus to help

them better understand key tenets of vegetarian and vegan

cooking, including handling of unique non-meat proteins such

as tofu, tempeh, seitan, and beans / legumes. I host campus

chefs and hold training sessions for the selected recipes.

VISITING CAMPUS

I lead a cooking instruction / demo of about 60 minutes with

the community that highlights vegetarian cooking. This will be

open to the broad campus community and will include a light

lunch of demonstrated items to sample. I visit the campus on

any weekday evening for dinner, demonstrate menu items,

and talk to students.

THE PACKAGESEXTENDED INVOLVEMENT RELATIONSHIP

$12,000–15,000

This package includes development and training of overall operations,

menu planning, menu research, kitchen staff training, cooking demos, and

more. Includes two flights. (Additional flights at the client’s expense.) If I am

traveling out of state, my clients cover the cost of my accommodations. I will

be on call five days a week for any questions, assistance, or emergencies.

GENERAL MENU PLANNING

$900 per day

This package includes maximizing menu elements, as well as their usage and

versatility. I look at food life span and usage, and portions and presentation.

I review the number of items for each category (i.e. soups, salads, appetizers,

entrees, desserts, drinks, sides). I also investigate available ingredients and

suppliers.

MEET PANKAJ PRADHANI’m the proud owner and chef of the Red Lentil, a vegan and

vegetarian restaurant just outside of Boston, in Watertown,

Massachusetts.

I came to cooking in a rather roundabout way. During a brief career in

IT, I realized something was missing from my life. I felt drawn towards

cooking, so I decided to go to culinary school in Kolkata, in my home

country of India.

I landed jobs working for Hyatt Hotels and Carnival Cruise Lines.

During my time as a chef at Carnival, I visited over 40 countries and

completed my higher culinary training in France. Being exposed to

so many different places, cultures, and cuisines was one of the most

enriching experiences I ever had.

I’d grown up vegetarian, and working on a cruise ship

meant handling a great deal of beef—not exactly the

ideal food for a vegetarian to cook with. Next, I tried

living as a chef in New York City at an Indian restaurant.

Although I love working with Indian spices and

technique, my time in France inspired my passion about

French cuisine. I relocated to Rhode Island, working for

several years as a chef at a vegetarian restaurant.

Then, I became a dad: of newborn twin sons, no less,

which meant I needed a more flexible schedule. In

the middle of 2009, with the economy tanked and

restaurants closing left and right, I decided to take a

risk and start up a restaurant. Red Lentil Vegetarian and

Vegan Restaurant was born.

The Red Lentil has allowed me to express my creativity

as a chef more than ever before. Of course, running a

restaurant is about so much more than just the food

itself. Even in our social-media-dominated society,

food can still bring people together. A good meal can

transform a person’s attitude and outlook on their day.

I love interacting with people. I created a menu that

incorporates cuisines from around the world because

I wanted to entice a diverse group of people to my

restaurant.

Creating delicious food is the best way for me to show my gratitude to the world.

(401) 595-7445PANKAJPRADHAN.COM