$47.00 USD

the Vegan CHALLAH Course | English

by Muriel Schiffmann


Course details: Course 100% Online |  Register prior to course start date | Starts Today!

Format: Online | Learn at your own pace | Re-start & Pause Anytime 

Risk free 30 day refund guarantee from date of purchase, or from course launch start date if purchased during the pre-launch offer.

Who is this course for: Passionate Foodies, Professional Chefs, Hôteliers & Restaurateurs who wish to expand their repertoire, knowledge, and skills of fine vegan plant based specialties.

Language: English

Contents: In this Vegan Challah Course, will teach you how to make a delicious Vegan Challah! We will begin with the classics: pearl sugar and sesame seeds.  We will then be making a chocolate one we all Love, and then we will finish up with a Mediterranean version with olive oil, olives and zaatar. You will then be able to get creative on new ones, and add your special touch or flavors!




Muriel Schiffmann, Founder & Head Chef of the Vegan Foodie Project

Nationality: France | Home based in Miami, Florida USA

Languages spoken: French, Spanish, and English

Awards: Grand Prix, France’s National Culinary Academy

Experience and Background: Culinary Instructor & Educator for almost 20 years, and also former owner and head chef of her own independent bakery & café. She is the co-author of the award winning “Master French Pastry” book series, co-written with Christian Forais, former Head Pastry Chef of the Ritz Paris.

Hotel & Culinary Education


Diplôme Master de Pâtisserie, Ecole Ritz-Escoffier, Paris France

Diplôme de l’Art de la Pâtisserie Française, Ecole Ritz-Escoffier, Paris France

Diplôme de Pâtisserie, Ecole Ritz-Escoffier, Paris France


Certificates of Specialization:

Boulangerie & Viennoiserie, Ecole Ritz-Escoffier, Paris France

Pains de Tradition et de Qualité, Ecole LeNôtre, Paris France

Desserts Prestige à l’Assiette pour Restaurants, Ecole LeNôtre, Paris France

Viennoiseries et Pâtes, Ecole LeNôtre, Paris France

Glaces et Entremets Glacés, Ecole LeNôtre, Paris France

Les Amuse-Bouches, Ecole LeNôtre, Paris France

Chocolat: Initiation et Trempage, Ecole LeNôtre, Paris France

Petits Gâteaux: Des choix infinis, Ecole LeNôtre, Paris France

Petits fours 1, Ecole LeNôtre, Paris France

Petits fours 2, Ecole LeNôtre, Paris France

Mise en Scène et Décorations de Buffets, Ecole LeNôtre, Paris France