We are pleased to offer all recorded sessions of the 2021 Global Plant-Forward Culinary Summit: Virtual Series below or here on our video playlist!

Download a webcast schedule of our 3-day program here, and scroll down this page to watch sessions on-demand!

 

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

  • 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

  • Jane Black (Journalist)

  • Eric Ripert (Chef and Co-owner, Le Bernardin; New York, NY; author, Vegetable Simple)

 

Creamy, Crunchy and Craveable: A Plant-Based Demonstration

  • Amanda Cohen (Chef-Owner, Dirt Candy)

Sponsored by Oatly

 

General Session III: Flavor Summit @ Global Plant-Forward: Plant-Centric and Destination-Worthy

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA)

  • Tara Stevens (Executive Chef, El Fenn; Marrakech, Morocco)

  • Matthew Kammerer (Chef, Harbor House Inn; Elk, CA)

 

Breakout A1: Creating a Craving for Change: Driving Delicious Plant-Based Innovation for Institutional Dining Menus

  • Julie Kunen, PhD (Director of Sustainability, Oatly North America)

  • Felipe Frangione (Latin American Regional Executive Chef, Compass @ Google)

  • Kara Landolfi (Supply Chain Manager, Montana State University)

  • Joakim Bjunö (Director of Product Development, Oatly North America)

Sponsored by Oatly

 

Breakout A2: Flavor Summit @ Global Plant-Forward: Translating Plant-Forward Strategies from Limited- to Full-Service

  • Brad Nelson ’84 (Vice President, Global Food & Beverage, Marriott International)

  • Dane Blom (Executive Chef, Citizen Hotel; Sacramento, CA)

  • Kirsten Dixon (Chef/Owner, Within the Wild Adventure Company)

 

Breakout A3: Bringing a Plant-Forward Mindset to the Dessert Menu

  • Anne E. McBride, PhD (Deputy Director, Torriberra Mediterranean Center)

  • Roxana Jullapat (Pastry Chef/Baker, Friends & Family; Los Angeles, CA; author, Mother Grains)

  • Megan Fitzroy Phelan (Pastry Chef/Founder, Longoven; Richmond, VA)

 

Breakout A4: Future 50 Foods: Advancing Biodiversity on the Menu

  • Dana Cohen ‘05 (Corporate Chef, Unilever Food Solutions)

  • Pierre Thiam (Chef, Author, Social Activist, Cultural Ambassador; Co-Founder, Teranga and Yolélé Foods)

Sponsored by Unilever Food Solutions

 

From Spreads to Stews: Elevating the Everyday Bean

  • Johnny Graham (Chef, Revel)

Sponsored by Northarvest Bean Growers Association

 

General Session IV: What Does Generation Plant-Forward Want to Eat?

  • Annette Graham, PhD ‘88 (Dean, School of Business and Management, The Culinary Institute of America)

  • Jennifer Purcell, EdD ‘96 (Instructor – Business Management, The Culinary Institute of America)

  • Alexa Mendoker (Hospitality Management Student, CIA)

  • Brooks Reed (Hospitality Management Student, CIA)

  • Alessandra Sarria (Hospitality Management Student, CIA)

 

General Session V: Plant-Forward Pairings, Plus a Cocktail Shake-Along

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA)

  • Lauren Fitzgerald (Assistant General Manager, Baia; San Francisco, CA)

 

Welcome and Preview for the Day

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, The Culinary Institute of America)

General Session VI: Of the Land, Part I

  • Kathleen Finlay (President, Glynwood Center for Regional Food & Farming)

  • Nicole Scott (Livestock Manager, Glynwood Center for Regional Food & Farming) and Jarret Nelson (Vegetable Production Manager, Glynwood Center for Regional Food & Farming)

  • Natosha Tallman (Program Director, Oakland Avenue Farms; Detroit, MI)

  • Efrén Robles and Angelie Martínez (Frutos del Guacabo; Manatí, Puerto Rico)

Of the Land, Part II

  • Anne E. McBride, PhD (Deputy Director, Torriberra Mediterranean Center)

  • Lois Ellen Frank, PhD (Chef, Red Mesa Cuisine, Santa Fe, NM)

  • Matthew Raiford ‘98 (Farmer and Chef/Owner, Gilliard Farms; Brunswick, GA)

 

The Future of Plant-Based: Intersection of Culinary, Science, and Technology

  • Itske Zijp (R&D Manager, The Vegetarian Butcher)

  • Marika Azoff (Corporate Engagement Specialist, Good Food Institute)

  • Rob Morasco (Senior Director Culinary, North America, Sodexo)

Sponsored by Unilever Food Solutions

 

Creativity from the Ground Up: Plant-Forward Innovation with Whole Foods

  • James Bickmore-Hutt ‘16 (Corporate Chef, Lentils.org)

  • Jeff Miller (National Accounts, Lentils.org)

Sponsored by Lentils.org

 

Breakout B1: Cooking in Color: Bright World Flavors Meet a Plant-Forward Palette

  • Jada Linton, RDN, LD (Marketing and Communications Associate, National Peanut Board)

  • Asha Gomez (Chef; Author, I Cook in Color: Bright Flavors from My Kitchen and Around the World)

Sponsored by the National Peanut Board

 

Breakout B2: You Eat with Your Eyes First: Designing Compelling Plant-Forward Visuals

  • Mike Lee (Co-Founder and Co-CEO, Alpha Food Labs)

  • Christine Han (Photographer)

  • Laureen Moyal (Partner and Creative Director, Paperwhite-Studio)

 

Breakout B3: Appreciating Acidity

  • Michael Harlan Turkell (Photographer and Podcast Host; Author, Acid Trip: Travels in the World of Vinegar)

  • Ozoz Sokoh (Food Explorer, Kitchen Butterfly; Mississauga, Canada)

  • Linda Shiue (Director of Culinary Medicine, Kaiser Permanente; Author, Spicebox Kitchen)

 

Breakout B4: Plant-Forward in an Evolving World: Keeping Agrodiversity on the Plate

  • Ben Tamlyn (Bay Area Culinary Director, Compass at Google, Sunnyvale, CA)

  • Stephani Cook (SEED Program Manager, Bon Appétit at Google, Sunnyvale, CA)

  • Christoph Leu (Global Culinary Director, Compass at Google, Sunnyvale, CA)

  • William Werner (Regional Executive Pastry Chef, Compass at Google, Sunnyvale, CA)

Sponsored by Food at Google

 

Seafood: The Next Evolution in Plant-Forward Menu Excitement  

  • Brad Barnes, CMC ‘87 (Director, CIA Consulting)

Sponsored by New Wave Foods

 

Welcome and Preview for the Day

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, The Culinary Institute of America)

General Session VII: Plant-Forward Opportunity: Finding Profit in Innovation

  • Brad Barnes ‘87 (Director, CIA Consulting)

  • Chad Brauze (Executive Chef, Culinary and Menu Development, Chipotle)

  • Christina Gutiérrez-Williams (Director of Culinary Development, Thistle)

  • Evert Vermandel (Lead Innovation Chef, Unilever Food Solutions Global)

 

Sustainability on the Farm: A New Generation

  • Casey Cox (President, Longleaf Ridge Farms)

Sponsored by National Peanut Board

 

Mushrooms and Immunity: Cute as a Button, but Much, Much More

  • Steve Solomon (Menu Strategist, The Mushroom Council)

  • Cliff Pleau ‘81 (Culinary Innovator/Partner, Shaping America’s Plate, Inc.)


Sponsored by The Mushroom Council

 

General Session VIII: Planting a Stake in the Ground: Defining a Plant-Forward Ethos

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA)

  • Kazumi Y. Masuda (Founder, Tokyo Cook; Tokyo, Japan) and Daisuke Nomura (Chef-Owner, Sougo; Tokyo, Japan)

  • Mimi Williams (Executive Chef and Partner, Counterpart Vegan; Los Angeles, CA)

 

General Session IX: Plant-Forward Taste Along: Creating Opportunity from What’s Left at the Farmer’s Feet

  • Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA)

  • Peter Jacobsen (Farmer, Jacobsen Orchards) and Matthew Accarrino ’98 (Chef, SPQR)

 

Take-out, Fake-out with Plant Based Protein

  • Cassandra Hoover (Manager Nutrition Health & Wellness Nestlé Professional)

  • Matthew Jordan (Consultant Corporate Chef, Nestlé Professional)

Sponsored by Nestle Professional

We are able to offer this free webcast thanks to the generous support of our Presenting Webcast Sponsors: