Strict vegetarian cuisine in the graduation of gastronomy professionals in the brazilian northeast

Abstract

Gastronomy degree programs have been increasingly offered by higher education institutions across Brazil. Addressing the complexity of the food phenomenon requires the training of professionals capable of going beyond the creation and development of dishes and menus. These professionals must be prepared to acquire and integrate, with creativity and innovation, emerging standards and perspectives within the contemporary food sector. This study, therefore, sought to identify the presence of strict vegetarian cuisine in the education of future gastronomy graduates at four federal universities in Northeastern Brazil, through an analysis of the syllabi of 26 courses included in the curricula of these programs in 2023. Strict vegetarian cuisine and plant-based products have been gaining ground among consumers, with the Northeast region of Brazil standing out in research on the subject. A complete dish composed entirely of 100% plant-based ingredients can appeal to a much broader audience than vegetarians alone. Culinary science professionals must keep pace with this segment and its expansion, whether through menus in new establishments or by adapting the menus of existing businesses. Moving beyond meat and dairy products in menu composition requires that students’ training include content that fosters an expanded perspective on plant-based cuisine, overcoming its myths and prejudices.