Title Dossierآخر

Global Plant-Forward Culinary Summit

Name: Global Plant-Forward Culinary Summit
Genre: آخر
Released: 2019-05-01
Rating: 0

آخر

السنة

2019

المدة

14h 12m

IMDb

شاهد الآن

Poster Feed

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Song★ 0

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اختيارات مميزة

هل تريد المزيد من الترفيه؟ استكشف منصة الألعاب المقترحة ووجهة الدراما القصيرة التي نوصي بها.

ألعاب فورية

Gamixo

العب ألعاب المتصفح الخفيفة مثل الألغاز والورق والرياضة والتحديات السريعة خلال ثوانٍ.

زر الآن

دراما قصيرة

VSKIT Drama

شاهد المسلسلات القصيرة الرائجة وقصص الرومانسية والدراما الجديدة مع تحديثات يومية سريعة.

زر الآن

More information about the Global Plant-Forward Culinary Summit "A Scientific Case for Plant-Forward Menus: Spotlight III- Animal Proteins in the Plant-Forward Kitchen: Strategies for Chefs" Allison Righter, MSPH, RDN (CIA) "General Session VI: Coaxing the Most Flavor Out of Vegetables: In Pursuit of Plant-Based Satisfaction" Anne E. McBride, PhD Alice Delcourt (Erba Brusca, Milan, Italy) Diego Moya (Racines, New York, NY) Shirel Berger ‘14 (Opa, Tel Aviv, Israel)

Hesky TedNov 13, 2025

Live webcasted videos from The Culinary Institute of America’s 2019 Global Plant-Forward Culinary Summit. More information at "General Session V: Culinary Creativity and Financial Viability in the Plant-Forward Kitchen" Anne E. McBride, PhD (CIA, Torribera Mediterranean Center) Rick Lopez (La Condesa, Austin, TX) Joaquin Cardoso (Hotel Carlota, Mexico City, Mexico) Ethan Mantle ‘98 (Componere Fine Catering, Emeryville, CA) Elena Reygadas (Rosetta, Mexico City, Mexico)

SeetaNov 13, 2025

More information about the Global Plant-Forward Culinary Summit "Seminar D-1: What’s the Right [Optional] Amount of Meat for Plant-Forward Dishes?" Culinary Strategies to Design Sustainable, Healthful, and Delicious Menus What happens to meat when we move it off the center of the plate? What are the best ways to satisfy customers’ demands for it, while offering dishes that are healthier for them, and for the planet? What does it mean to use meat as condiment? Can you still offer a beef tartare on a plant-forward menu? How can you innovate when it comes to meat blends? These presenters will answer those questions and more, as they demonstrate dishes that range from new twists on classic American dishes to modern Mexican flavors to ancestral Anatolian preparations. Jacquelyn Chi, MA (CIA) Joaquin Cardoso (Hotel Carlota, Mexico City, Mexico) Suvir Saran (Chef, New Delhi, India) Musa Dağdeviren (Çiya, Istanbul, Turkey)

jobisjammehNov 13, 2025

More information about the Global Plant-Forward Culinary Summit "Seminar B-1: Concept Innovation in the Plant-Forward Kitchen: A Conversation with Honorees from the CIA-QSR Plant-Forward Fast Casual Watch List" The CIA-QSR Plant-Forward Fast Casual Watch List, featured in the May issue of QSR, celebrates operators who have found creative, craveable, financially viable ways to elevate plant-forward foods in their most delicious versions. This session features some of the leaders whose concepts are represented on the list, for a candid discussion of the business side of plant-forward at the fast casual level. They’ll talk customer wants and needs, menu development and evolution, costs and check averages, opportunities and challenges, and much more. Sam Oches (Food News Media, Durham, NC) Bettina Stern (Chaia Tacos, Washington, DC) Erik Oberholtzer (Tender Greens, Philadelphia, PA) Greg Dollarhyde (Veggie Grill, Los Angeles, CA) Nicole Marquis (HipCityVeg, Philadelphia, PA)

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More information about the Global Plant-Forward Culinary Summit "Seminar A-1 : Vegan Cooking for the 21st Century: A Fresh Approach" Two of the world’s leading vegan chefs will share the kind of innovative, flavorful inspiration they are known for, in their pioneering restaurants in Los Angeles and Tel Aviv. Beyond dishes, they’ll also talk about some of their creative strategies for vegan cooking and business strategies for running vegan restaurants, how they’ve resolved challenges, how they describe what they do, how they clear misconceptions around vegan cooking, and much more. Joe Yonan (The Washington Post, Washington, DC) Tal Ronnen (Crossroads, Los Angeles, CA) Shirel Berger ‘14 (Opa, Tel Aviv, Israel)

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More information about the Global Plant-Forward Culinary Summit "A Scientific Case for Plant-Forward Menus: Spotlight IV: Biodiversity and the Global Plant-Forward Kitchen: Leveraging Cultural Assets for Health and Sustainability" Allison Righter, MSPH, RDN (CIA) "General Session VII: Looking Back to Look Forward: How Traditionally Plant-Forward Cuisines Can Help Shape the Future of Our Menus" Margo True (Journalist, Menlo Park, CA) Maricel Presilla, PhD (Cucharamama, Zafra, Hoboken, NJ) Diane Kochilas (Committee, Boston; Ikaria, Greece) Fetlework Tefferi (Brundo, Oakland, CA and Addis Ababa, Ethiopia) "General Session VIII: Plant-Forward Cooking for Meat Lovers" Suvir Saran (Chef, New Delhi, India)

Tyler Kamau MbayaNov 13, 2025

More information about the Global Plant-Forward Culinary Summit "Seminar C-1: Creating Craveability: What to Keep Simple, When to Innovate, How to Best Work with Producers" So many menus feature vegetables, grains, legumes, etc. as uninspired afterthoughts, whether it’s as salads, side dishes, or the lone vegetarian entree. That’s never the case in what these chefs do! They let the ingredients be the star of the plate. They’ll take you from “I have to” to “I want to” create produce-centric dishes, discussing and demonstrating how they think about their dishes, how their creative process starts, and perhaps even most importantly, how they know when to stop, always before putting too many unnecessary things in a dish. They’ll also talk about how they approach growers and suppliers as part of that process, and much more, from Italy to Mexico. Joe Yonan (The Washington Post, Washington, DC) Alice Delcourt (Erba Brusca, Milan, Italy) Elena Reygadas (Rosetta, Mexico City, Mexico)

Beni Meky 🦋🌼Nov 13, 2025

Live webcasted videos from The Culinary Institute of America’s 2019 Global Plant-Forward Culinary Summit. More information at "General Session III- The Business Case for Plant-Forward Menus: What Our Customers Want Now" with Greg Dollarhyde (Veggie Grill, Los Angeles, CA), Erik Oberholtzer (Tender Greens, Philadelphia, PA), Alison Rabschnuk (Good Food Institute, Boston, MA), and Helen Wechsler (Google, Mountain View, CA) "CIA-QSR Plant-Forward Fast Casual Watch List: Agents of Change," with Sam Oches (Food News Media, Durham, NC) "General Session IV: Eastern Mediterranean and Middle Eastern Kitchens, Tradition and Innovation: A Cradle of Plant-Forward Inspiration" with Joe Yonan (The Washington Post, Washington, DC) and Musa Dağdeviren (Çiya, Istanbul, Turkey)

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More information at Live webcasted videos from The Culinary Institute of America’s 2019 Global Plant-Forward Culinary Summit. "Keynote: The African Kitchen: Plant-Forward, From the Ground Up" with Selassie Atadika (Midunu, Accra, Ghana) "A Scientific Case for Plant-Forward Menus: Spotlight I- Setting the Record Straight: Plant-Based, High-Quality Protein" with Allison Righter, MSPH, RDN (CIA) "General Session II- Plant-Forward Foundations: Strategies for 2020 Menus" with Sam Oches (Food News Media, Durham, NC), Aaron Keefer ’94 (The French Laundry, Yountville, CA), Tal Ronnen (Crossroads, Los Angeles, CA), and Barbara Alexander, CEC, CHE (CIA)

Global Plant-Forward Culinary Summit

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