WELCOME TO PLANTED

SMALL BY DESIGN

Capped at just 6 people, every class is built around real interaction – real questions, real hands-on cooking, real feedback. No crowds, no lecture hall energy. Just you, a few fellow food lovers, and a chef who's genuinely invested in how your cooking turns out.

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A REAL KITCHEN, NOT A STUDIO

You'll cook in Michael's own plant-based kitchen – the same space where recipes are tested and techniques get perfected. It's intimate, it's warm, and it smells incredible.

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TECHNIQUES, NOT JUST RECIPES

You won't just follow a recipe card. You'll learn the why behind plant-based cooking – how to build flavour (without meat and dairy), how to nail texture, and how to make plants the star of the show instead of the side.

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Michael Abramson has spent a career reinventing himself – and along the way, changing how people think about food.

For 27 years, Michael and his wife and business partner, Toni, ran a multi-million-dollar marketing and advertising agency, helping client after client find their story. In 2013, they decided it was time to rewrite their own story – and a year later, they opened the doors to YamChops, North America's first plant-based butcher shop.

YamChops didn't just build a business – it built a category. Vegan butchery, as we know it today, largely started there. The shop earned recognition from media and audiences around the world, including features on CBC's Dragons' Den, in The Wall Street Journal, Toronto Life, Breakfast Television, CityLine, and hundreds more... along with a devoted community of food lovers who wanted to eat differently without giving up flavour, texture, or fun.

In 2018, Michael wrote From the Kitchens of YamChops (Page Street Publishing), and in 2019 he and Toni received, and accepted an offer to sell YamChops.

These days, when he's not spoiling his grandkids as "KooKoo", Michael is back in the kitchen – this time teaching. His cooking classes bring the same philosophy that built YamChops: plant-based food should be delicious. Whether you're vegan, vegetarian, or just curious, Michael will show you how outstanding plant-forward cooking can be – no compromises required.