We are pleased to offer select sessions from the 2023 Global Plant-Forward Culinary Summit, available with closed captions for the hearing impaired. Find a playlist of 2023 sessions here, or scroll down the page to find session videos.

 
 

Welcome and Overview

  • Tom Bensel ‘76 (Managing Director, CIA California Campus, Napa, CA)

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

General Session I: A Call to Action: The Critical Importance of Biodiversity and the Safeguarding of Diverse Flavors and Foodways

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK)          

General Session II: A Plant-Forward Legacy: Reclaiming Foodways

  • Bettina Makalintal (Senior Reporter, Eater.com; New York, NY)

  • Keisha Griggs (Owner and Executive Chef, Ate Kitchen + Bocage Catering; Houston, TX)

  • Crystal Wahpepah (Chef-Owner, Wahpepah’s Kitchen; Oakland, CA)

 
 

General Session III: Bringing Out Dynamic Flavors in Vegetable-Forward Dishes

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Ixta Belfrage (Cookbook Author and Recipe Developer; London, UK)       

General Session IV: Reviving Regional Grain Systems from Farm to Final Product

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Roxana Jullapat (Pastry Chef and Baker, Friends & Family; Los Angeles, CA)

  • Luke Peterson (Organic Regenerative Farmer, A-Frame Farm; Dawson, MN)

  • Dave McLean (Owner, Admiral Maltings; Alameda, CA)

  • Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK)

 
 

General Session V: Fermentation: Tradition and Trend and Creating Flavors of the Future

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

  • Jason White (Founder, Silent Labs; Tacoma, WA)

  • Mara King (Director of Fermentation, Id Est Hospitality Group; Boulder, CO)

General Session VI: Sustainable Seaweed on the Menu: Flavorful, Nutritious, Climate-Friendly

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • David Standridge (Executive Chef, The Shipwright’s Daughter; Mystic, CT)

 
 

Special Presentation: A Preview: Inside the Plant-Forward Kitchen

  • Greg Drescher (Senior Advisor, Strategic Initiatives, CIA; Sacramento, CA)

  • Christos Dinopoulos (Vice President, Managing Director, Unilever Food Solutions North America; New York, NY) 

General Session VII: Big Changes at Big Institutions: Implementing Plant-Forward in Large-Scale Facilities

  • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA)

  • Terri Brownlee, MPH, LDN, RDN (Director of Nutrition and Wellness, Bon Appétit Management Company; Cary, NC)

  • Santana Diaz (Executive Chef, UC Davis Medical Center; Sacramento, CA)

 
 

Seminar A-1: Building Flavor the Plant-Forward Way: Lessons from Across Asia

  • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA)

  • Heena Patel (Chef and Owner, Besharam; San Francisco, CA)

  • Hinnerk von Bargen (Professor of Culinary Arts, The Culinary Institute of America; San Antonio, TX)

Sponsored by Unilever Food Solutions

 
 

Seminar B-1: Plant-Forward Lessons from Korea: Tradition Meets Innovation in Fun, Bold, and Creative Ways

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

  • Esther Choi (Chef-Owner, mŏkbar, Ms. Yoo; New York, NY)

Sponsored by Pulmuone Foods USA

 
 

General Session VIII: New Frontiers for Plant-Forward Deliciousness

  • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)

  • Magnus Young ’16 (Chef de Cuisine, Clif Family Wine & Farm; St. Helena, CA)

Global Plant-Forward: A Look Ahead

  • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

 
 

Seminar C: From “All-In” to Incremental Inclusion: Two Approaches to Dynamic Plant-Forward Menu Design

  • Heidi Hackemer (Executive Director, Oatly Futures Lab; New York, NY)

  • Katie Reicher ’16 (Executive Chef, Greens Restaurant; San Francisco, CA)

  • Daniel Olivella (Chef-Owner, Barlata Tapas Bar; Austin, TX)

Sponsored by Oatly

 
 

Seminar D: “Hot Girl Food” and Beyond: Approaches to Making Plant-Forward Food Desirable to Consumers

  • Bettina Makalintal (Senior Reporter, Eater.com; New York, NY)

  • Amy Kull (Marketing Communications Engagement Lead, Google Global Food; Mountain View, CA)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)  

  • Luke Peterson (Organic Regenerative Farmer, A-Frame Farm; Dawson, MN)

  • Katie Reicher ’16 (Executive Chef, Greens Restaurant; San Francisco, CA)

This webcast is made freely available to our viewers thanks to the generous support of our sponsors:

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