Pea Mint Pesto. Zucchini Noodles. Carrot Ribbons.  
Featured in our ESSENTIALS of RAW CUISINE weekend intensive. join us for our one day or two day options!
october 25th, 11-4pm, $225
november 1st, 11-4pm,$225
nov 22-november 23rd, 10-4pm, $575
contact admissions@matthewkenneycuisine.com
 
RAW FOOD ART. fruit & tree nut cheese tasting, from our #mkculinary maine student, gaylinn. 
CARAMEL APPLES. preview from #mkonline. our upcoming plant-based desserts course. december 2014.
POMEGRANATES
From the Santa Monica Farmers’ Market. Paired with our new Chocolate Mousse.
‪#‎makemenu‬ ‪#‎local‬ ‪#‎californiaproduce‬ ‪#‎plantfood‬ ‪#‎mkcuisine‬
The MK Team at Seed Food and Wine in Miami.
therawveganchef:

#regram from @jamiederosa Last night’s dinner for @seedfw with the @matthewkenneycuisine team @scottwinegard and @juiceliana Thanks to everyone who helped make it happen! #seedfw #rawvegan #plantfood #craftingthefutureoffood #whitelotus #miami #rawfood #raw #vegan (at Freedom Tower)
MOROCCAN CARROT SOUP. beautiful photograph from #mkonline student, marita. scenes from our everyday raw express weekend intensive. 
admissions@matthewkenneycuisine.com
ICE CREAM CREATIONS. karin’s final project up close. schizandra berry. vanilla ice cream. strawberry powder. #mkculinary #maine
Matthew Kenney Culinary Online student Sam creates plant-based cheese for our CULINARY NUTRITION course and enjoys it on almond fennel crackers. #mkonline #culinarynutrition
Flashback to our first LEVEL 3 course student final dinner.
Vanilla Bean Ice Cream. Baklava Crumble. Blueberry Air.
We still think about this dessert and miss the creative minds and passionate hearts that designed and created it. ‪#‎craftingthefutureoffood‬

Level 3 is offered once annually to graduates of levels 1 and 2 Matthew Kenney Culinary
therawveganchef:

Great time last night @seedfw dinner by @vedgephiladelphia with @matthewkenneycuisine team and fellow vegans @aliciasilverstone76 and @johnsalley #vegan #seedfwf #craftingthefutureoffood #plantfood
COMPRESSED APPLES. vanilla ice cream. fundamentals of raw cuisine. #mkculinary santa monica. #fall #autumn #rawdesserts
BEET CARPACCIO. beautiful work from #mkonline student, andrea. advanced raw cuisine. 
FILM FUN. What we’ve been up to :) Plant Based Desserts preview. 🌿🍨@matthewkenneyculinary (at plantlab)
THROUGH THE WOODS. visit to The Seaweed Man in Maine. We were able to explore the property, pick up their harvested seaweed to take back to plantlab, and enjoy greens from their garden for dinner. Beautiful weekend in Maine. #plantlab #fieldtrip
Great night and old friends for #rawfood dinner @nycwff with @suitethreeohsix @no7restaurant