top of page

Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts


The "Plant-Powered Culinary Creativity" course is a comprehensive culinary journey designed to immerse students in the art and science of plant-based cooking. Through a series of engaging lectures and hands-on practical sessions, participants will explore the exciting world of plant-based cuisine. From the foundational principles of plant-based cooking to advanced techniques and creative menu design, this course caters to all levels of culinary enthusiasts. Students will learn to craft delectable dishes that not only taste great but also contribute to healthier lifestyles and a more sustainable planet. The course delves into various aspects of plant-based culinary arts, including ingredient selection, flavor profiling, and the presentation of visually stunning dishes. It also addresses special dietary needs, food ethics, and the business side of plant-based cuisine. Whether you're a novice or a seasoned chef, this course offers the skills and knowledge to excel in the world of plant-powered culinary creativity.


At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

Plant-Powered Culinary Creativity by João Garcia

  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

bottom of page