Welcome and Overview
• Greg Drescher (VP of Strategic Initiatives, The Culinary Institute of America)
General Session I: Where’s the Beef?: Reversing the Meaty Expectation
From traditionally plant-forward global cuisines to contemporary innovation, plant-forward menus are permeating the foodservice industry at all levels of service. While in many cases consumer demand is driving fruits, vegetables, whole grains, and legumes to the center of the plate, managing diner expectations can be more difficult in places where animal-based meat has been deeply intertwined with the way of life. In this opening session of our summit, top chefs from meat-heavy cultures around the world will share their strategies for satiating carnivorous guests with plant-forward dishes that deliver on deliciousness.
• Joe Yonan (Food and Dining Editor, Washington Post)
• Narda Lepes (Chef-Owner, Narda Comedor; Buenos Aires, Argentina)
• Blayne Bertoncello (Head Chef, O.MY; Beaconsfield, Australia)
General Session II: Celebrating the Beauty of Vegetables
With his forthcoming book, Vegetable Simple, three Michelin-starred chef and veritable master of seafood Eric Ripert turns his attention to the plant kingdom, bringing his technique-driven approach to celebrating the inherent beauty and individuality of vegetables. Tune into this fireside chat for an intimate glimpse into how the legendary chef approaches plant-forward innovation: the influences that have shaped his creativity; how he views eating more plants tying into larger health, environmental, and personal sustainability imperatives; and proposing simplicity and restraint as the apex of culinary skill to elicit the most flavor, whether the ingredients come from the sea or the soil.
• Jane Black (Journalist)
• Eric Ripert (Chef and Co-owner, Le Bernardin; New York, NY; author, Vegetable Simple)
Find more information at www.plantforwa...
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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